viticulture
The satisfaction of making wine the hard way
An investment banker leaves the rat race to restore a neglected vineyard in the Loire, where he decides to do as much as possible by hand, from pruning the vines to pressing the grapes
The shocking truth about adulterated wine: it was delicious
Provided it wasn’t actually poisonous, a beefed-up burgundy in the 1970s was often preferred to a weedy pure vintage pinot noir, says Rebecca Gibb
