Guy Woodward

‘Show don’t tell’ was what I was taught as a journalist. And there’s no better format for it than an interview based solely on direct quotes - particularly when the subject is one of Burgundy’s most innovative, outspoken and disruptive winemakers…

www.67pallmall.com/what-ive-lea...

UNDER THE SURFACE | En Primeur – Is Burgundy going the same way as Bordeaux? Burgundy's 2024 vintage has had a lukewarm reception, yet for the most part, prices remain high. In a stuttering fine...

Lots has been written about the quality, or otherwise, of the Burgundy 2024 wines.

But what about the aspect that, for most consumers, is far more important (and that most critics ignore) - the prices?

A few words on the Burgundy EP market:

www.67pallmall.com/under-the-su...

'I am addicted to wine. I drink it every night. My grandmother, who liked her gin very much, lived to 98, so touch wood.’

@JancisRobinson on her 50-year wine-writing career, with asides on tea, politics, The Queen and social media: shorturl.at/fkgWl

Days of wine and noses: the life of a critic | The Observer Getting paid to drink all day might sound like a dream job. But what’s it really like to be a wine critic?

A fantastic portrait of life in the wine trade courtesy of David Williams in this week's Observer.
Hats off to him for the humour, honesty and realism he brings to this 25-year overview of the ups and downs involved…

observer.co.uk/style/food/a...

Useful advice from
@thewinesociety.bsky.social
in its 1880 list (though I'm a bit confused by the difference between 'Sweet' and 'Dessert'…)

If you want to read some words of wisdom (hers, not mine), here is the result of an hour’s conversation with the 100-year-old wine legend May-Eliane de Lencquesaing (NB her comments on wine and health – especially resonant as the AIV confronts the UN about the ‘denormalisation’ of wine by the WHO).

Michel Rolland: the world's wine consultant - Jane Anson - Inside Bordeaux This article is a profile of one of Bordeaux's most prolific wine consultants, Michel Rolland, known for Merlot and Pomerol

Considering the legacy of Michel Rolland, the uber-consultant who purists loved to hate…

janeanson.com/michel-rolla...

3rd out of 24

I see water sommeliers are in the news again.

One of my favourite (and most widely reported) tastings when I was editing Decanter was a water tasting, spanning everything from London tap to 39p Vittel to £50-a-bottle, complete with Swarovski crystals…

www.telegraph.co.uk/news/uknews/...

Anecdotal evidence of ⬆️ perception of English Sparkling Wine:

As deputy head of a private school, my wife receives some nice gifts at term-end. This year 2 of the 4 fizz were English (Nyetimber and Gusbourne, alongside Bollinger and Billecart-Salmon). Wouldn't have happened 5 years ago…

Taittinger’s English fizz Domaine Evremond served at the Royal Banquet in honour of French President Macron tonight…

California's wine communities face deeply human costs amid Trump's immigration raids - Decanter Immigration raids affect California's wine community: Trump's immigration policy has placed immigrant communities squarely in the cross hairs

‘We lock all our vineyard gates behind us when we go in, to make sure no-one can show up unannounced.’

The chaos wreaked on California wineries by Trump's immigration raids, and the possible loss of vineyard crews – 👏 to @decanter.com for running this:

www.decanter.com/wine-news/ca...

French Gen Z turn noses up at pungent cheese Nine per cent of 18-to-24-year-olds say they do not eat it, compared with five per cent of the French population as a whole

Am sure that, like the wine press, the cheese trade titles will now be running features panicking at how 18-24-year-olds are no longer buying Roquefort…

www.telegraph.co.uk/world-news/2...

Guy Woodward: how to avoid putting off consumers - Harpers Wine & Spirit Trade News I’m going to come right out and admit it. I’ve worked in the wine world for 22 years now, and I still don’t really understand malolactic fermentation. I...

My top five topics (among many) that all wine businesses should avoid when talking to consumers:

harpers.co.uk/news/fullsto...

Why is Gen Z really drinking less? It’s not what you think Gen Z's relationship with alcohol is driven by deeper economic and demographic shifts, according to a new report.

At last – a piece on why young adults are drinking less that is actually based on research. 👏 @teamdb.bsky.social

'The headline reason Gen Z are drinking less? They’re skint.'

www.thedrinksbusiness.com/2025/04/why-...

Stuck w @theobserveruk.bsky.social through the tribulations of recent years, but it’s now a world away from the great paper it once was. New sports section particularly low-budget.

Sad to see the UK press now without a serious Sunday paper to represent a liberal, left-leaning perspective.

Also agree with @wlyons.bsky.social that studying for MW etc risks 'destroying my love of wine and teaching me how to taste in a manner I'm not sure suits my personality'.

Writers need to be able to see wine from a consumer's view, not an analytical/trade perspective…

Do wine writers need qualifications? After 15 years as a wine autodidact, I am wondering whether it would help to study for some professional qualifications. So I spoke to some experts...

V good piece by @henrygjeffreys.bsky.social on whether wine writers need formal wine qualifications. My view, FWIW – definitely not!

As Henry says: 'The most important qualification for a wine writer is to be able to write.'

henryjeffreys.substack.com/p/do-wine-wr...

Guy Woodward: How polytunnels could enhance producers’ toolkit - Harpers Wine & Spirit Trade News From Margaret River to Mendoza, Barolo to Burgundy, I’ve seen some picturesque vineyards in my time. The B58 Winery in Beaulieu was not one of them....

Which is further from the notion of terroir – wine made from grapes grown in raised beds of coconut husk under polytunnels, or wine made from a blend of Australian and Rhône Syrah? And does any of it matter?

harpers.co.uk/news/fullsto...

Chatting to Jay Boberg of Oregon's Nicolas-Jay this morning:

'People who argue this is good for US wines – think of all the importers and retailers dealing in European wines, who suddenly lose 50% of their revenue, and the knock-on effect this has on their business, staff levels and operations…'

Happy "Liberation Day" To All (Idiots) Who Celebrate Trump's tariffs will damage the wine and spirits business in America, this much we know. It may even kill it.

Fine summary of the potential impact of US tariffs on EU wines on the wider wine industry:

www.everydaydrinking.com/p/happy-libe...

‘Bordeaux is a very small town. It’s very incestuous. The sport is trying to sleep with everybody’s else’s wife.'

I interviewed the always-entertaining Sacha Lichine, the man who gave up a fourth growth to invent swimming pool rosé...

67pallmall.com/what-ive-lea...

No, I think her quote has been misunderstood. She's making the point of how ridiculous such an approach would be...

Indeed – I don't think anyone is arguing for that!

Good question. I guess you could argue it might show more of the *original* 1855 terroir, yes. But obvs it depends on the individual wine and vineyard. And I'm not really making an conclusive argument as such – just putting the topic up for debate...

Cheers Blake, hope all well with you!

I don’t think anyone’s suggesting that! But how much do you exclude and/or manipulate before it is no longer the same terroir??

Producers are now having to jump through so many hoops to retain the style of their wine that they're almost circumventing terroir.

Meanwhile, classed growths eliminate over half the crop from their grands vins. So – is great wine really still made in the vineyard?

timatkin.com/the-dilution...

Great piece, and essential reading, from Kate Lofthouse for
@timatkinmw.bsky.social

'The allegations feel under-explored in the media.'

100% – but it's not hard to fathom why, when Champagne houses are regular clients of most wine titles…

timatkin.com/uncomfortabl...

Spottswoode has planted various varieties - Falanghina, Touriga Nacional - on an experimental basis, ‘because we can’t be sure that Cabernet will be viable in the future, given how hot it’s getting in Napa…’