Fostering a French bouquet
Jane Anson looks ahead to the coming year and discovers that, after playing something of a second fiddle of late to the new-world upstarts, French wine is very much back on the menu
Straight to the vine
Jane Anson visits the cities renowned for their vino, and finds some ideal venues for a business meeting, with a chance to sample the local produce thrown into the bargain
The flexible grape
Traditionally muscled out of the way by the ever-boisterous beer in the race to wash down Asian dishes, Jane Anson suggests grape instead of grain as the ideal accompaniment for everything from sushi to curry
Recycling more than empty bottles
Alongside an increased green consciousness has come a growth in the market for so-called ‘carbon neutral wines’ – designed to offset our sizeable carbon footprint. Jane Anson takes a closer look
From meatballs to Michelin stars
Think of food in Denmark or Sweden and you can be forgiven for thinking only of herrings and bacon. But Copenhagen and the neighbouring region of Skane in Sweden could be one of Europe’s best kept culinary secrets
Michelin starred dining
The Michelin guide has long been seen as the barometer of culinary excellence, but with a New York edition of the guide released to accusations of pro-gaellic bias and the slings and arrows of US Francophobes, are the coveted Michelin stars sparkling as bright as they once were?
Never bored of Bordeaux
Wine expert Jane Anson explores the Bordeaux wines behind the hype