We are thrilled to offer you an exclusive and very limited opportunity to embark on a three-day experience in Bordeaux, where you can taste the En Primeur 2024 wines in avant-première. This exceptional trip is curated, organized and hosted by the fine wine maison, VINTAGE CELLAR. The journey includes visits…

Celebrating exceptional vintages: Château Figeac x Vintage Cellar dinner in Paris In early February, a select group of wine connoisseurs and gastronomy aficionados from around the world came together for an exquisite private dinner that celebrated the union of fine vintage wine and sumptuous dining, while celebrating some of the special people in…

The last 140 years have seen a slow and steady increase in interest and production of wine in Japan. Initiated under the Meiji government as a way to foster economic innovation, Japan is becoming a significant niche in the international wine landscape with over 500 wineries. Only wines made entirely…

At Casa Pepe, nestled in the Teramo countryside of Torano Nuovo, wine production has been a tradition since 1899, handed down through five generations. At 30 years old, Chiara De Iulis Pepe, embodies the spirit of this, now, predominantly female-run family business. The daughters and granddaughters of Emidio Pepe navigate…

Luxeat talks with Silvia Altare from Elio Altare and Chiara Boschis from Pira & Figli about their favourite wines, influences and how they see the future. Silvia has been fully involved in Elio Altare, her family’s winery since early 2000. She is present at every step from looking after the…

My 10 quick questions to a pioneer of winemaking in Israel, the founder of Domaine du Castel family winery and award-winning wine-maker Eli Ben Zaken. 1. How would you describe your wine in a few words?Restrained. Elegant. Long. Worth ageing. 2. You are a pioneer in Israeli winemaking. Who and…

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…

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…

Originally from Sapporo,Takuya Watanabeis the chef-owner of Jin, Michelin starred sushi restaurant in Paris. Opened in 2013, Taku was one of the first sushi masters in Europe to serve omakase behind the counter, just like in Japan. He has also put a lot of time and effort into sourcing only…

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…