The Chronicle
Latest dispatches
111 results across all types
videoVigna Loreto: Inside a Cru Vineyard in Montalcino
I’m in Montalcino at Mastrojanni, standing in the Vigna Loreto vineyard. Planted between 1998 and 2000, this carefully landscaped cru site was created to maximise exposure and quality, using a massal selection of Sangiovese clones. Clay-rich soils with iron give structure and power, making Vigna Loreto one of the estate’s most distinctive wines.
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videoWhy Southern Montalcino Is So Special | Brunello Geography Explained #wine #history #montalcino
Why does southern Montalcino produce such distinctive Brunello di Montalcino? In this short, I’m on location in southern Montalcino, exploring how geography and climate shape the wines. We look at the influence of Monte Amiata, the warming effect of the Tyrrhenian Sea, and the role of the rivers that define the appellation — the Orcia, Asso, and Ombrone. Filmed near Poggio di Sotto and Castelnuovo dell’Abate, this is a quick, clear explanation of why the southern zone of Brunello is warmer, more exposed, and stylistically distinct. Perfect for wine students, WSET candidates, and anyone interested in Italian wine and terroir.
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videoHow the Finger Lakes Became a World-Class Wine Region | Nova Cadamatre MW
In this interview, I’m joined by Nova Cadamatre MW to explore the evolution of the Finger Lakes as a wine region — from its importance before Prohibition to its modern identity as one of the world’s leading cool-climate regions. We discuss the Finger Lakes’ early role as the “Champagne of the United States,” driven by native grape varieties and large sparkling wine houses, and how Prohibition disrupted the region far more severely than California. Nova explains why the industry took longer to recover in New York, and how pivotal moments shaped its rebirth. A major focus is the arrival of Dr. Konstantin Frank in the 1960s and 70s, whose insistence that Vitis vinifera could be grown successfully in the Finger Lakes transformed the region’s future. We also cover the impact of the New York State Farm Winery Act, which allowed growers to become winemakers and fundamentally changed the structure of the region. We then move into the modern era, looking at Cornell’s viticulture and enology
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videoHow Brunello di Montalcino Is Aged | Botti in the Cellars at Fattoi #wine #winelover #history
In this video, I’m in a traditional ageing cellar in Montalcino, visiting Fattoi to look at how Brunello di Montalcino is matured before release. You’ll see the large oak casks known as botti, often made from Slavonian oak from Croatia. These are used to gently age Brunello without overwhelming the wine with oak flavour, allowing the character of Sangiovese to remain at the forefront. I explain why some producers prefer large-format casks over small barrels, how surface area affects flavour impact, and how this careful, controlled approach fits within the mandated ageing rules of Brunello di Montalcino. If you’re interested in traditional Italian winemaking, oak influence, or how Brunello develops before release, this gives a clear look inside the cellar and the philosophy behind it.
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videoInside Ribera del Duero: Albillo Mayor, Clarete and Altitude
Climate change is reshaping wine regions across the world. In many places the impact is negative, but in Ribera del Duero the story is more nuanced. In this video, I spoke directly with producers about how climate change, altitude, and extreme continental conditions are affecting their vineyards and wines. We explore why high-elevation sites matter, how cooler nights help preserve acidity, and why some producers believe the best way forward is by looking back. We talk in depth about Albillo Mayor, a historic white grape that was approved as a standalone variety in Ribera del Duero in 2021, and how it’s now helping shape a fresher, more balanced style of wine in the region. We also explore Clarete, a traditional co-fermented style made from white and red grapes grown together, and why it’s once again relevant in a warming climate. This is a conversation about tradition, adaptation, and identity — and how Ribera del Duero is quietly redefining itself through altitude, old vines, and f
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videoCo-op Top Drop: Riesling Kabinett (Mosel) - Reichsgraf von Kesselstatt
In this video, I hand-select one of my favourite wines currently available at the Co-operative and break it down in detail. You’ll learn where the wine comes from, the grape variety, how it’s made, and how those choices shape the final style in the glass. I also walk you through professional, examiner-level tasting notes using the WSET Systematic Approach to Tasting, covering appearance, nose, palate and conclusions. Whether you’re studying wine or simply want to understand what you’re drinking a bit better, these tasting notes are designed to be practical, clear and genuinely useful. You’ll also find a QR code in the video linking to a food pairing recipe from the Co-operative, chosen specifically to work with this wine. but you can also click here! https://www.coop.co.uk/recipes/honey-and-garlic-king-prawn-stir-fry This video is a taster of the wider content available through the Wine with Jimmy club. https://e-learningwine.winewithjimmy.com/subscriptions?id=wine-with-jimmy-club
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videoCave de Lugny Les Charmes Mâcon-Lugny
In this video, I take a closer look at Cave de Lugny Les Charmes, Mâcon-Lugny 2023, one of the current fine wine offers from Waitrose. I break down where the wine comes from, how it’s made, and how it tastes using a professional WSET SAT-style tasting note, and I also suggest a food pairing to help you get the most enjoyment from the bottle at home. This video is a taster of a new project I’m working on: the Class Glass or Bottle Club, a monthly wine club that will be launching soon. The club will be a monthly subscription, with new content added all the time, and will include: • Regular wine reviews of easily available bottles from shops like Co-op, Majestic, and Waitrose • Clear WSET SAT tasting notes to support wine study or improve tasting confidence • Interactive wine maps to help you really understand regions • Long-form interviews with producers and people working in wine • Special regional series focusing on places like Armenia, Georgia, and other lesser-known wine regions I
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videoWaitrose Top Drops: Fior d’Arancio Colli Euganei (with WSET SAT Tasting Note)
Waitrose Top Drops: My Tasting of Fior d’Arancio Colli Euganei (WSET SAT Breakdown) Description: In this Waitrose Top Drops video, I take you through one of my favourite recent finds: Fior d’Arancio from the volcanic Colli Euganei hills in Veneto. I break down how it’s made, why Moscato Giallo is so intensely aromatic, and how I assess it using full WSET SAT tasting notes. I’ve also included a brilliant food pairing: Thai-style poached cod with lime and lemongrass. You can find the Waitrose recipe here: https://www.waitrose.com/ecom/recipe/thai-style-poached-cod-with-lime-and-lemongrass?srsltid=AfmBOoo8dLPbYB4-zPV9hqOxGof8j1rzyHq3CKXJUrbsnDp0u9zRYfGU Perfect whether you’re studying wine or simply want to drink better.
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videoBruce Jack on Pinotage: Vineyard Secrets, Winemaking Truths & South Africa’s Grape Identity
This episode in our 2025 Pinotage 100 Years series features an in-depth, candid, and often electrifying conversation with South African winemaker Bruce Jack. We explore Pinotage from every angle — vineyard, cellar, economics, identity — and why this once-misunderstood grape now produces some of South Africa’s most thrilling wines. Bruce shares his personal journey, the challenges of working with Pinotage, the myths around “burnt rubber,” the evolution of South African viticulture, and why Pinotage matters deeply to the country’s psyche. If you're following our Pinotage Centenary series, this is one of the essential episodes. What we cover: • How Bruce fell into wine (via whisky-loving grandparents and Scottish genes) • Why Pinotage is difficult but capable of greatness • Vineyard mistakes of the past and how modern growers transformed quality • Whole-berry vs whole-cluster for Pinotage • The truth behind bitterness, tannins, and avoiding isoamyl acetate • Pinotage’s economic and cul
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videoWine Fraud Explained: From Romans to Modern Scandals (WSET D6 Support)
Wine with Jimmy here – and welcome to the naughty world of wine fraud. This video is the first part of a brand-new Wine Fraud series designed to support the WSET Diploma D6 assignment on wine fraud. In this episode, I explore the long and often shocking history of adulteration, counterfeiting and investment scams – from the Romans and medieval taverns, through Port and Champagne scandals, all the way to Austrian antifreeze, fake Pinot Noir and modern-day bulk wine fraud. If you are studying for WSET D6 or you simply want to understand how wine fraud works, this series has been created for you. The full Wine Fraud module on the Wine with Jimmy e-learning platform launches on Monday 8th December and will be available from that date onwards. Enrol here once the course is live: https://e-learningwine.winewithjimmy.com/course/wine-fraud What you will get in the Wine Fraud module: – A structured multi-part series aligned to the WSET Diploma D6 brief – Deep dives into the three main type
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videoPriorat’s Famous Llicorella Soils Explained #history #science #wine #priorat
Join me in Priorat, one of Catalunya’s most historic and distinctive wine regions. I’m visiting the Mas Doix vineyards near Poboleda, exploring century-old bush vines planted on the region’s iconic llicorella slate soils. These shallow, nutrient-poor, heat-conducting slate layers are a defining feature of Priorat and play a major role in producing the area’s powerful yet graceful red wines. In this video, I walk through the steep natural contours of the vineyard, show the structure of the llicorella soil beneath my feet, and explain why these conditions are so important for vine stress, drainage, and intensity of flavour. If you have any questions about Priorat, slate soils, or the wines of Catalunya, feel free to leave them in the comments.
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videoIs This the Best £10 Sauvignon Blanc at Waitrose? Jackson Estate Review
Join me for a full WSET style tasting and breakdown of the Jackson Estate Sauvignon Blanc 2023 from Marlborough, New Zealand. This wine is normally £16.99 but is currently on offer at £10 at Waitrose, making it one of the standout value picks on the shelf right now. I’ll take you through the winemaking, the vineyard sources in the Wairau and Waihopai areas, the cool fermentation and short lees ageing, and why Marlborough’s climate and topography create such distinctive Sauvignon Blanc. You’ll also get a full professional tasting note covering appearance, nose, palate, and quality assessment. I’ve included a suggested food pairing using the Waitrose fennel and anchovy salad recipe found via this link! https://www.waitrose.com/ecom/recipe/fennel-anchovy-salad?srsltid=AfmBOooQV1j1qYavadGWiyNZZABv7rzgwd1bblqGZ05Fp04Mh5v1n8JA If you’re studying for WSET or simply enjoy New Zealand Sauvignon Blanc, this video will help you understand what makes Marlborough so successful and why this parti
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videoQvevri Making in Imereti: Clay, Craft, and Centuries of Skill
Join me inside Levan’s Morani in Imereti, Georgia, to explore how traditional qvevri are made and buried. We look at the importance of high-quality Imeretian clay, the months-long process of layering and firing, and the physical work involved in preparing every centimetre of the vessel for fermentation. A detailed look at one of the oldest winemaking traditions in the world.
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videoA Cloudy Day in Montalcino: Brunello’s High Altitude
A quick look at Montalcino in winter, sitting around 564m in southern Tuscany. The town is home to Brunello di Montalcino, with vineyards reaching up to 600m near estates such as Poggio Antico and La Ragnaia. Even on foggy days, the Fortezza di Montalcino watches over this historic wine region. Perfect for students learning about Tuscany or anyone exploring Brunello country.
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videoBest Waitrose Fine Wines 2025: La Monetta Gavi Review and Tasting Note
In this video I take a close look at one of the best value Italian white wines currently available in the Waitrose Fine Wine offers: La Monetta Gavi from Piemonte. I walk through where the wine comes from, how it's made, and give you a full WSET Level 3 style tasting note covering appearance, nose, palate and quality assessment. If you’re studying for WSET Level 2, Level 3 or Diploma, this breakdown will help you sharpen your tasting technique and understand Cortese in more detail. Here is the link to the Waitrose recipe collection. https://www.waitrose.com/ecom/recipe/cromer-crab-risotto-with-chilli-and-lime For this Gavi, I’ve chosen a Cromer crab risotto with chilli and lime – a brilliant match for the wine’s crisp acidity and delicate flavour profile. In this Waitrose Fine Wine series I review wines on offer between 3 December and 1 January 2025, highlighting bottles that deliver great value and strong educational talking points. If you enjoy Italian white wines, Piemonte, or wa
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