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Many, many years ago I was involved with a small company that no longer exists and these were the days when wine lists here did not carry a single wine from either of the Americas. Despite this, Bermuda was the original country to import and introdu...

On January 30 I wrote about a new category of red wines that are blends of various grapes with just a touch of residual sugar left over from fermentation. I said that one came in and sold right out, but by the time you read this, the wine will be her...

Before we get into the appropriately named Carnival of Love, let me elaborate on the Mollydooker Shake. Virtually all wines contain small amounts of sulphite to preserve and protect them, as do many foods, and folks with extreme asthma can have a re...

For a few months now, sitting under my desk, I have had a three litre (double magnum) of Chateau D’Esclans “Garrus” rosé from Sacha Lichine in Provence. I have just moved it to a safer spot after reading that on August 3, 2014, at a chef’s charity di...

I meet some people who just stay with white wines and most of them attribute this to a dislike of tannins which they perceive to be astringent or maybe too “dry”. There is a whole new category of reds that have been produced to resolve this very pro...

James Suckling is a contributing editor to Wine Spectator and he also has his own www.jamessuckling.com site that reviews wines. He rates a Pinot Noir that we have just imported for the first time, 94/100 and goes on to write, “A dense and wonderfull...

A few years ago I was chatting with an associate involved with the international wine trade and I explained that I was interested in the potential of Argentina. He suggested that I contact Achaval Ferrer as they were the top boutique winery in that ...

So maybe you bought far too many goodies for the little visiting goblins and as in our home every year, you are forced to eat them yourselves. Possibly the “little team” collected more than they could consume and you just have to help. Here are some ...