Peter Pharos

There's a class of (usually privately educated, usually failed) British wine trade man, who thinks that success is some sort of birthright, and, if it's not being delivered by the universe, it's someone else's fault.

Yes, I have names. And we'd love to publish the story - please do get in touch if you'd like to help.

Always possible but, frankly, by now unlikely.

Here is a fun experiment. Next time go undercover. Affect no knowledge of wine (tempted to ask you to add an accent too - not French!).

Now try again, see if tongues loosen.

(I think it's a good thing btw - just endlessly fascinated at the contrast between the narrative and my experiences.)

Interestingly (and very happily), cuts across social classes too.

I think the reason you guys are under this fallacy is because you come with prebaked authority - at which point, sure, people might be defensive. But let them loose v someone they consider inferior - there's no stopping them.

Great piece as usual, but I maintain the so-called reticence of Brits of talking about wine is a complete (British) wine writer myth.

Blabbering, cavalier and often very arrogant - pretty much how you describe the French, but with a much worse accent.

Wine News: What I'm Reading the Week of 7/13/25 All the links to the wine stories, news and various tidbits oenological that I've discovered over the past week's worth of foraging online.

Here's your recommended weekly reading list of all things interesting in the space of free wine news and editorial from around the web. www.vinography.com/2...

I finally made a starter pack.... if you want to find some more wine people to follow on here, maybe it will help.

go.bsky.app/U3ZkLQr

So is Asyrtiko, isn't that a good thing?

Ναι!!

The past five years he has turned into a parody of his already tiring self.

Jefford’s Stinker about Minerality I have great admiration for Andrew Jefford. His columns are invariably insightful, thoughtful,  and well written. Or at least that used to be the case.  His latest for The New Statesman entitled “M…

“Minerality” isn’t soil soup—it's a metaphor, not a mistake. Why are we still policing poetry in wine? A rant, a defense, and a plea for metaphorical sanity. #wine #WineSky foodandwineaesthetics.com/2025/07/08/j...

Got you. Then, yes, I think in most countries Greek wines are still in very sustainable prices. The question is if, Santorini aside, they can push further up.

(I wish I could comment on Swiss wine, very little experience.)

Are you're comparing prices for Swiss wines v Greek wines _in Switzerland_ ?

The thing with relying on exports for only 20% of your production is that sustainability of prices abroad isn't that much of a concern.

Sounds excellent - looking forward to it!

Of course we do!

Why Greek wines go with more than just Greek food We tend to pigeonhole Greek wine as only suitable for Greek food but why not try it with other international cuisines? It can do them proud argues Greek-born Peter Pharos

www.matchingfoodandwine.com/news/wine_pr...

Thank you!

Thank you sir - and I hope we eventually change your mind!

London's Greek dream on a plate The UK's first Greek restaurant to win a Michelin star, Oma, is leading a clutch of new Greek eateries in the capital. Plus: what I've been drinking this week – in Manchester

My blog is out: London's Greek dream on a plate: The UK's first Greek restaurant to win a Michelin star, Oma, is leading a clutch of new Greek eateries in the capital (Myrtos, Krokodilos.) Plus: what #wine I've been drinking this week – in Manchester
aviewfrommytable.substack.com/p/londons-gr...

Where is Greek wine today?

My state-of-the-natiom musings, together with wines from 10 emerging producers, in my latest for @timatkinmw.bsky.social .

timatkin.com/where-is-gre...

Great stuff. Once I wanted to write a review of The Bear that would conclude that this place deserves to close - nobody can keep a restaurant afloat without paying attention to the wine.

It's a beautiful piece, but I fear the issue has nothing to do with wine or wine writing, but with writing of any type really.

Well done Andy - so we'll deserved!

Ironically, the reason they're talking like this is conventional wine business wisdom.

Can we take a moment to appreciate that the anti-terroir screed was the last piece of business advice before going out of business?

I fear opinions on this are so random and so different that, unless you plan to flood Tesco and Asda with your bottles, you should treat this the other way around.

Just go with what you like - make a label that makes you happy and represents how you feel about the wine.

Just 24 hours until DAN HANNAN day.

How will you be celebrating?

Fascinating that the label of the time would mix languages.

This is kind of the other way around. Britain is so obsessed with chasing the next shiny thing (grapheme anyone?) that it's contemptuous of key infrastructure (see also: water and waste).