Throughout this series, we’ve delved into the world of Umami – the indescribable fifth flavour – which was discovered in Japan by Professor Ikeda in 1908. To put it simply, when something is really tasty and delicious, it’s very often the case that it’s got umami in it. Scientifically, these…

My favourite classic bistros in Paris in random order because I ♥️ them equally.

Like every year since 2013, I select 20 of my favourite dishes of the year. It was challenging this year as there were so many more than 20!

Sake – a fermented alcohol, brewed from rice, kōji rice, water and yeast – is one of the world’s most misunderstood beverages. It’s not a distilled spirit, and to ensure it maintains its true quality, low temperature storage is essential at all times. We sit down with Rebekah Wilson-Lye, a…

By Joe Czerwinski, Managing Editor RPWA The idea that rosé wines go with hot weather is certainly nothing new. There’s a natural affinity between a chilled, refreshing glass of rosé and a table of summery salads, a simple dinner of fresh-caught fish and homemade pasta, or even grilled lamb chops…

We all have been waiting for bars and restaurants to open their outdoors, where we could sip wine and enjoy delicious meals. I’ve collected a list of my favourite places which are opening in April.

Italy’s cuisine is as varied as the terroir: from the Alps and Apennine Mountains to the sun-baked shores of Puglia, from the volcanic soil of Etna and Vesuvius to the northern Lakes and the hills of Tuscany, produce and ingredients follow the land. Still, the country has a staggering number of high quality products, which goes some way to showing the sheer biodiversity on offer within a single nation, formed of twenty incredibly different regions.

by William Kelley from Robert Parker The Wine Advocate By many metrics, Burgundy is enjoying unprecedented success. Dominating any list of the world’s most expensive wines, the region produces some of the most coveted and costly beverages on the planet. What’s more, Burgundy’s animating philosophy of terroir—the notion that the…