Articles

This article tells the story of my visit to Allegrini in Valpolicella, where through vineyard exploration, family history, and a focused tasting, I re-examined the region beyond its iconic Amarone. It reflects on why Valpolicella today is more nuanced than its most famous wine, and why a well-made Valpolicella deserves a second look.

This article explores the lesser-known side of French wine, moving beyond iconic regions such as Champagne, Bordeaux and Burgundy to uncover appellations that remain quietly compelling. It examines what makes France so influential in the global wine world, from its deep-rooted concept of terroir to its cultural commitment to origin, and then highlights five underrated regions that offer originality, character and a renewed sense of discovery for experienced wine lovers.

This article explores how a spontaneous trip to inspect vineyards in Valpolicella gradually turned into a deeper culinary journey through Northern Italy. Through Amarone risotto, pumpkin dishes, authentic aperitivo bites and an evening at Antica Bottega del Vino, I reflect on how the cuisine of Lombardy and Verona mirrors the structure, depth and character of the wines, revealing terroir not only in the glass but also on the plate.

This article explores why Cava is still often labeled a “compromise” sparkling wine, and why that definition is long overdue for revision. Through a conversation with Mireia, a second generation winemaker and the driving force behind Art Laieta, I look at how the reputation of an entire category can hide truly exceptional wines, what the best producers are doing today to restore Cava’s credibility, and why real quality is built not on loud claims, but on choices, principles, and a deep relationship with the land.

This article revisits Chianti through the lens of Ottomani, a small estate in northern Chianti Classico that challenges long-held stereotypes of the region. Through a personal encounter and a conversation with co-founder Alessandro, it explores how authenticity, biodiversity, and thoughtful craftsmanship can redefine one of Tuscany’s most misunderstood wines.

The closer we get to New Year's Eve, the more acute the question of choosing food and drinks for the New Year's Eve table becomes. What to choose for your holidays, celebrations or which drinks create the mood of the “Sparkle” read in my article for Oninvest.

Starting in 2026, Michelin will introduce another category of ratings: the “Michelin gods” will now inspect wineries, as the company announced in early December. According to the official statement, the first estates will receive their ratings as early as 2026.

I first heard about the Gérard Basset Foundation three years ago, but only recently was I able to personally say “thank you” to its leaders, Nina and Romané Basset: without their help, my WSET Level 4 Diploma studies would have been many times more difficult.

Discover the traditional cider-making culture of the Basque Country with its unique rituals and wild character.

Let’s discover 10 exceptional Cypriot wines and learn about the island’s wine renaissance.

Co-founder of Copenhagen Sparkling Tea, Jacob Kocemba, calls sparkling tea a versatile product which is perfect for both celebrations and everyday moments.

Trentino-Alto Adige is Italy at its calmest, away from the big-city rush, with vineyards, mountains, and lakes. Read the full article. Photo: elenawalsh.com

An article inspired by my trip to Austria’s Kamptal wine region, featuring an interview with Michael Moosbrugger.

Do you remember which Champagne Agent 007 preferred? James knew a thing or two not only about beautiful women, but also about great Champagne. Read the full version of the article to find out what sets the Bollinger house apart from other producers in Champagne. Photo: Instagram/champagne_bollinger

An interview with the head winemaker at Opus One, one of Napa Valley’s most renowned wineries.

With Coravin, you can taste a glass of wine without opening the whole bottle. I interviewed Greg Lambrecht, the creator of the “wine mosquito,” who is a biomedical engineer by training. Read the full version of the article. Photo: coravin.com

The days when Turkish wine was barely drinkable are fading into the past. Turkey is actively reviving its indigenous grape varieties, and the number of private wineries in the country is growing, many of them using the latest winemaking technologies. Why Turkish wines deserve a chance, read the full version of the article.

In an interview for the popular Italian wine publication Wine Meridian, I shared my thoughts on the future of Italian wines in Russia. A lot has changed over the past three years, but the main ideas are still relevant today. The article originally is in Italian.

“From Russia with wine” published on the 26 January 2021 at jancisrobinson.com offers a snapshot of how Russia’s wine scene has been evolving - set against the backdrop of Russia being “very much in the news” at the time.