Decanter - April 2021
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April 2021 issue Digital Access. - Magazine Details
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In this issue
Producer profile: Domaine du Cellier aux Moines, in Burgundy’s Côte Chalonnaise Michael Apstein A perfect pairing: mussel soup Raul Diaz puts two wines with a family recipe in our new food and wine feature.
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A welcome return to our global judging panels
It was the DWWA’s first time back at full strength since 2019, and it broke all records. An astonishing 18,244 wines were assessed by 237 judges, but the selection process was as tough as ever. Our Co-Chair explains the process of awarding the sought-after medals
Hermione Ireland
Wine book publisher, Académie du Vin Library | Inside a professional’s everyday life
FIVE OF THE BEST: REPOSADO TEQUILAS
Tequila has different age classifications – blanco, reposado, añejo and extra añejo – depending on how much time the spirit spends in barrel. Blancos spend no time in oak, while añejos spend at least one year, and extra añejos a minimum of three years. Reposado translates as ‘rested’, and is defined as being aged in oak for at least two months but less than a year. This means reposados are versatile tequilas that you can either use in cocktails or sip neat.
Predicted growth for UK wine due to climate change
A warmer climate may further boost UK wine production in the next two decades and Pinot Noir is a grape variety to watch, new ‘near-term’ modelling has found.
Walla Walla Valley for wine lovers
Mainly in Washington State but crossing into Oregon, too, the Walla Walla Valley AVA is an exciting place to explore, with a wide choice of tasting rooms to visit and places to eat
EUROPE in 12 top winery visits
If you’re clever about it, you can have some amazing holiday winery experiences, and keep your non-wine-loving partner happy too. These estates really do offer something for everyone
Anglesey salt & pepper fritto misto
A summer holiday classic, these mouthwateringly crispy, salty bites of tender vegetables and delectable seafood will pair perfectly with a very dry sparkling or minerally white, served nice and cold
Gin cocktails for summer
Ah, gin: as if you needed an excuse. But now’s the perfect season for experimenting with crisp, refreshing gin cocktails to enjoy at home on warm sunny evenings and lazy weekends
THE OTHER NECTAR OF THE GODS
Olive oil and wine have long defined the gastronomic cultures and trading ties of the Mediterranean basin. Why are they such inseparable companions?
Wood and winemaking
Spice, smoke, vanilla, coconut... wood can be a game-changer for a wine. Producers who use it face myriad decisions: specific type, place of origin, size of vessel, toasting level – all key to what you smell and taste
