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Jancis Robinson

Jancis Robinson

@jancis-robinson · 8 positions · On ppll ↗

British wine critic and Master of Wine, editor of The Oxford Companion to Wine and wine columnist for the Financial Times.

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  1. People say that California wines don’t age, but they are so wrong.

    ↗In praise of (some) old California redsjancisrobinson.com 1st of 3 in this piece

  2. My advice? To snap up any California reds from the 1970s you might be lucky enough to find and afford.

    ↗In praise of (some) old California redsjancisrobinson.com 2nd of 3 in this piece

  3. be assured that the best Napa Cabs are freshening up after the extreme ripeness of the three decades from the 1990s.

    ↗In praise of (some) old California redsjancisrobinson.com 3rd of 3 in this piece

  4. 2 weeks earlier
  5. It is popularly believed that, thanks to ever-warmer summers, wine is becoming steadily more potent, but this is far from the whole picture

    ↗Searching for weaker winesjancisrobinson.com 1st of 5 in this piece

  6. Today’s producers and consumers have been turning away from alcohol and are actively looking for fresher wines. In fact, it has become something of a fetish.

    ↗Searching for weaker winesjancisrobinson.com 2nd of 5 in this piece

  7. In my experience, although most wine drinkers today are actively seeking less alcohol, they want no sacrifice of flavour.

    ↗Searching for weaker winesjancisrobinson.com 3rd of 5 in this piece

  8. And, in general, organic and biodynamically grown vines tend to ripen earlier with no loss of quality in the finished wine.

    ↗Searching for weaker winesjancisrobinson.com 4th of 5 in this piece

  9. government

    A government tactic designed to make the population healthier by consuming less alcohol has, therefore, resulted in potentially increasing its consumption of sugar.

    ↗Searching for weaker winesjancisrobinson.com 5th of 5 in this piece