TMG Blog
Champagne
Billecart-Salmon and the dosage that finishes the wine
Dessert arrives and someone pours out the last of the dry Champagne to go with...
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Burgundy
Benjamin Leroux and what negociant really describes
In Burgundy there is a word that quietly halves a wine's perceived value before anyone...
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Bordeaux
Chateau Batailley and what the 1855 list undersold
In the spring of 1855 the Bordeaux Chamber of Commerce received an awkward request. Paris...
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Bordeaux
Barton in Saint-Julien: two estates, one set of hands
Here is a problem that anybody who has tried to learn Bordeaux by tasting has...
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Italy
Antinori and the wine that broke Italy's label rules
In the early 1970s a red wine left Tuscany with the words vino da tavola...
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Serving & Storage
Cask strength whisky and the water you should be adding
You buy a cask strength bottle because 58 per cent sounds like more whisky for...
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Buying Guide
Whisky regions describe geography, not flavour
Shelves get organised by region because region is the easiest thing to organise by. Speyside...
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Hong Kong
Storing whisky in Hong Kong humidity, open and unopened
You opened a bottle around Christmas. It is August now, a third is left, and...
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Buying Guide
Independent bottlings and why one distillery tastes different
Under the distillery name, in smaller type, sits a company nobody has heard of. Then...
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Buying Guide
Choosing a whisky as a gift when recognition is the trap
You have twenty minutes and you need a bottle. Dinner at someone's flat, a wedding,...
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Buying Guide
Sherry, port and Sauternes cask finishes: what the wood adds
The label says finished in oloroso sherry casks. The one beside it says port pipe...
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Buying Guide
An age statement is a fact about the youngest cask
An 18 next to a distillery name is a fact. It is also close to...
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