Setting out to discover the renewed dynamism and diversity in Spain’s flagship DO, Harpers teamed up with Wines of Rioja to host an indie merchant buying trip to the region. Andrew Catchpole reports.
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Following the World Bulk Wine Exhibition in Amsterdam, James Bayley catches up with the OIV to get the global view.
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Waitrose has put emphasis on bulk wine shipping as an important factor in reducing its carbon footprint. James Bayley reports.
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Jason Millar contemplates Oddbins’ legacy and what we might learn from its demise.
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From traditional print critics to social’s influencers, by way of encroaching AI, David Kermode weighs up the evolution of the critic.
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With the festive period upon us, Chris Losh asks how restaurants might fashion a silk purse out of a pig of a trading climate.
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New research highlights what informs choice for customers of independent specialists. By James Bayley.
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James Lawrence charts the progress being made by the growing number of Harpers Sustainability Charter participants.
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With a big buzz around regenerative viticulture, Andrew Catchpole digs down for a closer view.
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All parts of the wine supply chain – from producers to retailers – can find ways to minimise their environmental impact. James Bayley reports.
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The alcohol industry is tasked with helping consumers bridge the gap between their appetite for sustainable solutions and following through, writes Jo Gilbert.
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Sophia Longhi looks at how South Africa’s Old Vine Project is bringing value to the UK market.
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In some quarters, Port sales received something of a lockdown boost as consumers made the most of longer, more relaxed at-home-drinking occasions. Jo Gilbert asks, can restaurants utilise this goodwill to maximise sales this winter?
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Henry Jeffreys looks beyond Scotch and more latterly Japan, to those countries which have emerged as serious, sellable propositions for the trade.
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David Kermode quizzes the experts about why lees ageing is so important when it comes to the finest Champagnes.
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At this Catalan DO’s first London outing, Harpers convened a panel to debate the region’s indigenous appeal.
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As part of Europe’s Beating Cancer Plan, the largest modification to wine labelling in the EU in over a century comes into effect next month, forcing producers to embrace new technology, writes Jo Gilbert.
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Many consumers believe all wine is vegan, but it actually takes a great deal of effort to keep animal products out. James Bayley reports.
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James Bayley reports on how the supermarket has evolved its wine offer in a way more commonly associated with independents.
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It’s been a decade since Georgian wine hit UK lists. Michael Karam charts the hype, the reality and the what next?
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