As the home of France’s fortified sweet wines, with a dazzling array of soils and microclimates forming a vinous bridge between France and Spain, the Roussillon deserves to be recognised as a distinct region with its own unique identify. Jo Gilbert discovers a region ready to stand on its own two feet. In partnership with Wines of Roussillon.
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Covid may have zapped the fizz out of celebratory occasions, but top Champagne sales are bouncing back. David Kermode reports
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France has emerged from the pandemic in rude health with the “staggering” performance of rosé and impressive bounce-back from Champagne only representing the tip of what this wine powerhouse has to offer, as Jo Gilbert reports.
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Harpers partnered with Wines of Germany for its Big G closing debate, which mulled over the topic ‘A wine for all reasons: why German wine is the smart choice’. These extended highlights give a flavour of that far-reaching discussion and what indie retailers and restaurateurs alike can do to boost their German category sales. Andrew Catchpole reports.
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Gated alcohol aisles in Amazon’s growing ‘just walk out’ bricks-and-mortar stores have introduced barriers for wine and spirits sales. Jo Gilbert reports
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The big news from the US is that hard seltzers’ meteoric rise is finally levelling off. Jo Gilbert looks at the category’s trajectory in the UK and how it is piggybacking off the success of canned products.
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With the buffeting the on-trade has received it’s hardly surprising that many are talking about ongoing change, as Andrew Catchpole asks what form that may take.
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With our UK’s 50 Best Indies 2021 list unveiled, we’re revealing (anonymously) some of the insights gleaned from our entrants’ survey responses as to how businesses adapted their portfolios and subsequently thrived during the pandemic. Andrew Catchpole picks the persistent trends.
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The pandemic has been a catalyst for sales of English and Welsh wine at home and abroad, accelerating a sector that was already on its way to great things. How to keep up momentum is the question, writes Jo Gilbert.
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A new Wine Scholar Guild initiative aims to change the way consumers assess wine, as Lisa Riley reports.
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Lebanon’s latest winemaking challenge is a fuel crisis that has left wineries fighting for power, as Andrew Catchpole reports
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The growing no/low-alcohol cocktail category has seen some serious innovation as bars and consumers seek more substance in their drinks. Clinton Cawood reports on the latest trends
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Pre-batched cocktails hit the spot when it comes to consistency, reducing waste and prep time, according to their advocates, as Lisa Riley reports.
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Ready-to-drink cocktails continue to grow in popularity despite the reopening of the on-trade. Lisa Riley reports.
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The dark spirit has fallen out of fashion when it comes to cocktails, but there are many reasons to reconsider brandy as a mixing ingredient. Jacopo Mazzeo reports.
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With South Africa’s wine industry enduring many challenges, including oversupply, we speak to leading producers and importers/buyers to assess how these will affect the country’s position in key markets, such as the UK. By Andrew Catchpole.
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In a drinks world dominated by pale-pink rosé, sweet Italian fizz and a glut of Argentinian Malbec, businesses have to find a sweet spot between pushing the wine category forwards while catering to popular consumer tastes. It’s a delicate balance, says Jo Gilbert.
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Following a tough year of on-and-off lockdowns, consumers across England celebrated the reopening of the on-trade by splashing out on much-missed cocktails, with CGA recording a wave of interest in the popular drinks as consumers sought high-tempo occasions when going out finally returned to the menu.
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Blending nationwide delivery app, wine bars that retail and ambitious franchisee model, The Drop is taking hybrid to the next level. Andrew Catchpole reports.
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Since July’s fuller reopening of the on-trade, UK venues are determined to come back with a bang in order to coax punters away from well-stocked home bars. Jo Gilbert takes flight into the new world of ‘experience first’ hospitality
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