Author: Sorrel Moseley-Williams

Beyond the obvious difficulty of sampling vintages while sporting a surgical mask, where do sommeliers stand in the 'new normal’?

"Stunning high-altitude wines; the brooding behemoth of the Zuccardi winery; the Piedra Infinita Cocina restaurant." Why third-generation-run Zuccardi Valle de Uco is number one in the world again.

Two days left to bid on Tegui and Don Julio gastronomy experiences.

The Argentine expat leads the team at Lima's Maido.

Chip off the old block Manuel Choqque ferments oxalis tuberosa.

Pairing the past with the present to taste Bodega Lagarde's evolution in Luján.

First Proper and Gran Dabbang teamed up to cook together, now they are selling wine from latest venture, La bodeguita.

Con Anchoíta cerrado por cuarentena, se ocupa con Eyes Wine Shut, una cata a ciegas.

Straddling two wine worlds – Mendoza and Alto Adige – his family vineyard in Ugarteche is the source of 40/40 Wines, an organic and biodynamic project.

Picker location tracing, on-site living quarters... 2020 Harvest in Argentina.