"I don’t use an ice bucket for white wine even if offered at a restaurant. It’s interesting to see how wine changes in taste as it reaches a higher temperature, especially the amelioration of acid," writes wine columnist RICHARD CALVER.
"I’d never serve a sauvignon blanc with smoked fish. Rarely is this varietal 'sour' and often, especially if French, is not fruit forward," writes wine columnist RICHARD CALVER, who has a weakness for food flavoured by smoke.
"There's been a muted cheer about the announcement that agreement had been reached to suspend the current World Trade Organization dispute while Beijing undertakes an 'expedited review' of duties on wine," writes columnist RICHARD CALVER.