?The Week That Was: top news, Q&As and opinion on Harpers.co.uk:

In case you missed some of the headlines this week on harpers.co.uk, we have done a review of the top online news, Q&As, and opinion stories.

Helen Savage on the perils of studying for the MW and the art of tasting

It's hard to pass the MW practical paper. Last year only 16% of the candidates managed it and I wasn't among them. I failed miserably.

Mike Paul on the lessons and warnings English sparkling wine can take from the success of Prosecco

At the recent International Sparkling Wine Symposium held at Denbies I was facilitating a session on the way forward for English fizz and made a throwaway comment that for all its success producers should be wary of seeing Prosecco as a role model. I noted that, while it has certainly captured the imagination of a large swathe of the wine market, I doubted that many consumers could name individual brands or are aware of the difference between DOC and DOCG Prosecco. This implies that they will tend to be drawn to the cheapest Prosecco that they find acceptable. It would be fair to say that my comment was not universally popular with  Prosecco producers in the room.

Q&A with Guillaume Deglise, chief executive, Vinexpo

Richard Siddle talks to the new chief executive of Vinexpo about his plans for the Bordeaux event and how he has found moving over to a show organiser from the Champagne sector.

Q&A with Andrew Chapman of Trinchero Family Estates on what's next for UK

Andrew Chapman, sales director for Europe, Middle East and Africa for Trinchero Family Estates, on why it moved its business away from PLB to set up its own distribution, and what's next for the company.

Q&A with Michel Issaly, president of the Association of Independent Winegrowers of France

Michael Issaly, winegrower of Domaine de la Ramaye in Gaillac, explains his role as president of the Association of Independent Winegrowers ahead of its tasting in London on February 6.

Diego Bonnel on whether Spanish wines have entered the ultra-luxury segment

When talking about expensive Spanish wines, some brands spring naturally to mind: Vega Sicilia, Pingus, L'Ermita and others. However, how about Aurum Red or Valquejigoso? In spite of the fact that these brands are still not very well known on a global scale, they are fetching extraordinarily high prices in the marketplace and at auction. Are these wineries bringing about a revolution in the Spanish wine market? In any case, we should follow closely the evolution of these wines in the near future.

Q&A on luxury vodka CÎROC's growth and plans for UK

Luxury vodka C&IcircROC's master distiller, Jean-Sebastien Robicquet and head of Diageo Reserve Brands GB, Nick Temperley, talk to Harpers about creating the brand and its opportunities in the UK market.

Wendy Narby on why Bordeaux's 'La Place' system looks as strong as ever

In the latest of our series of "AWEsome tales" from members of the Association of Wine Educators, Wendy Narby examines the advantages and disadvantages of how Bordeaux wines are sold through its "La Place" system.

Q&A with Robert Nicholson of American M&A specialists International Wine Associates

In 2013, vineyard acquisitions and mergers on the US West Coast were a key talking point for industry insiders. As a key party to many of the major transactions that took place last year, Robert Nicholson, president of mergers and acquistion specialists, International Wine Associates, is ideally placed to share his expertise on the future of the West Coast property market. James Lawrence asks the questions:

Jerry Lockspeiser on why wine is for drinking and not for a health or fitness regime

Negative reports about alcohol are as frequent as Manchester City goals. So it would be nice to believe the studies suggesting that the legalised drug we peddle is infact good for health. 

Q&A with Concha y Toro's Simon Doyle and its plans for UK market

Simon Doyle, general manager for Concha y Toro UK, on what's new for Casillero, why the big UK push, and why there's a gap in the market for California.

David Siddle on why winemakers should fall back in love with goats

Goats have long been seen as the enemies of viticulture and of woodland management as a whole in the regions of Mediterranean climate. Difficult to manage and agile enough to climb steep hillsides or leap terraces they could reach the tallest growths. Left to their own devices a flock of omnivorous goats could wreck a vineyard in no time at all. Their reputation could not have been lower.

Justin Knock MW on wine pricing, supply and demand in 2014

Justin Knock MW, consultant at Cobevco, takes a look at what the industry can expect regarding pricing, supply and demand in the year ahead.

Glynn Davis: when it comes to craft beer we need to take our lessons from New York

Rather like London New York City throws up many new places to visit each time you make the trip across the pond. And just like in the UK there are also invariably many beers to sample from newly-formed brewers.

Natasha Hughes on the intricacies of changing appellation names in the Rhône

One of the most frequently cited Shakespearian quotes suggests that: "A rose by any other name would smell as sweet". In the clear light of day, however, this is a proposition that simply does not hold up. Would you, for instance, eat in a restaurant called 'The Rubbish Dump' or buy a house in an area known as 'Price Tank Town'? Nope, thought not.

Mark Fiddes on a New Year Resolution we can all keep: fighting prostate cancer

Olivier Krug talks to Giles Falllowfield about ID codes and keeping "Krugists" happy

I know his travel schedules are hectic but four continents in the space of one week seems excessive, even for him. In London, partly to see the pop-up Krug Kreperie in Covent Garden central market run in conjunction with Pierre Koffman, Olivier Krug is on a similarly lightening trip here after recent spells in Australia, Singapore, Canada and the USA. "I prefer quick visits where I can see lots of people in a short time as this means fewer days away from Champagne," says Krug.

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Anna Greenhous gives tips for food and Sake matching

There is a mysterious Japanese saying which literally translates as: "Sake never fights with food". At a glance this doesn't make much sense. What they mean to say is that sake matches well with food. It doesn't create the kind of mismatches wine sometimes makes - as testified by anyone who's ever drunk a tannic red with smoked salmon, creating an unpleasant metallic taste. Or been disappointed to find their Champagne, though great with sushi, is ruined when wasabi is added, the delicate flavours disappearing as the heat takes over.