The Chronicle
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16 results across all types
- news
Navarra rosé and the enduring magic of Garnacha
Mention rosé and Provence is often the first region that comes to mind. Yet for centuries, Navarra in northern Spain has been producing rosado with a style and identity entirely its own. From historic Garnacha vineyards to the traditional saignée method still used by many producers today, Navarra has played an important role in shaping how premium rosé is understood in Spain. Inspired by a recent webinar with Teresa Guilarte DipWSET, we explore the history, winemaking techniques and grape variety behind one of the country’s most celebrated rosé regions. A region defined by contrasting terroir To understand Navarra rosé, it helps to start with the landscape. Located in northern Spain, Navarra sits at the crossroads of several climatic influences. To the north, the Pyrenees bring cooler temperatures, forests and Atlantic influences. To the south, the Ebro Valley introduces warmer Mediterranean conditions, with sun-drenched landscapes that can feel almost desert-like in places. The result
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Wheat beer explained
From hazy Bavarian wheat beers to bright and refreshing Belgian classics, wheat has helped define some of beer’s most distinctive styles. But what exactly does wheat contribute during brewing, and how does it influence what we taste in the glass? In this guest article, beer educator Ryan Guerreri explores the brewing science, flavour characteristics and classic styles behind one of beer’s most versatile ingredients. Wheat beer is a broad category of beers united by the use of wheat alongside barley. Although the name suggests a single style, it actually encompasses everything from soft, banana-forward German hefeweizen to bright, tart Berliner Weisse and citrusy Belgian witbier. While barley remains the foundation of most beer recipes, wheat contributes distinctive texture, appearance, and drinkability. Understanding wheat's role in brewing can help tasters better identify what they are tasting, smelling, and seeing in the glass. Whether examining brewing techniques, flavour characteri
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The evolution of low and no-alcohol beer
The rise of low and no-alcohol beer has been one of the most significant shifts in modern brewing. As more consumers moderate their drinking, brewers are proving that flavour, style and technical quality do not need to depend on alcohol. Few understand that challenge better than Nirvana Brewery, one of the UK’s early pioneers in dedicated alcohol-free brewing. Drawing on insights from a recent WSET webinar with Head Brewer James Rabagliati, this article explores how brewers have helped transform the category. Brewing beer, not substitutes Alcohol-free beer has not always been brewed with style diversity in mind. For many years, the category focused primarily on creating alternatives to existing beers rather than building distinctive products in their own right. When Nirvana Brewery was founded in 2016, alcohol-free beer was still often treated as a compromise. Choice was limited, styles were few and many products felt more like alternatives rather than beers people genuinely sought out
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Discovering Slovakia through wine
Slovakia is not a country many people immediately associate with wine. Yet this small Central European nation has been producing wine for more than 2,000 years and is home to a remarkably diverse and historically significant wine culture. Inspired by a recent WSET webinar with Lucia Dovalova, this blog explores the history, geography and grape varieties that have shaped Slovak wine, along with the producers helping bring greater international attention to the country today. A small country with a rich wine heritage Slovakia’s winemaking history stretches back thousands of years, with evidence suggesting vines were present in the region as early as the sixth or seventh century BC. During the Roman era, viticulture expanded further, with new grape varieties introduced under the reign of Emperor Marcus Aurelius. Over the centuries, migration, trade and cultural exchange all helped shape the vineyards that exist today. Like much of Europe, Slovak viticulture has faced periods of disruption
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Qvevri: The ancient vessel at the heart of Georgian winemaking
Long before stainless steel tanks, oak barrels or modern winery technology, wine was being fermented beneath the earth in buried clay vessels. In Georgia, that ancient tradition never disappeared. In this guest article, Georgian winemaker and educator Shalva Khetsuriani explores the story of qvevri, the remarkable vessel that has remained central to Georgian winemaking for thousands of years and still influences how wine is made today. Every ancient wine civilisation once made wine in clay. Almost all eventually abandoned it, but one never did. That civilisation is Georgia. For more than eight millennia, wine has been woven into the country's landscape, culture and daily life. Today, more than 500 indigenous grape varieties are known in Georgia, making it one of the richest reservoirs of vine diversity anywhere in the world. Regions including Kakheti, Imereti, Kartli, Guria, Samegrelo, Racha-Lechkhumi and Atchara each preserve their own grape varieties, local traditions and distinctive
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What is Saison beer?
What exactly is a Saison? Ask ten brewers and you may get ten different answers. While Saison is widely recognised as one of Belgium's classic beer styles, its farmhouse origins and long history of interpretation make it surprisingly difficult to define. In this article, award-winning beer writer Stephen Beaumont explores the origins of Saison, the role of yeast in shaping its character, and why this refreshing Belgian style remains one of the brewing world's most fascinating categories. Of all the beer styles that are misconstrued by even many of those who brew them, Saison must surely rank among the most misunderstood. Although owing to the single style success of one particular brewery, Brasserie Dupont, it was not always thus. In the 1980s and early ‘90s, Belgium was experiencing its transformation from a little-known beer-drinking nation to the global centre of brewing ingenuity,. Much of that newfound attention was driven by the work of beer writer Michael Jackson, whose influent
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Light rum vs dark rum: is there a difference?
Rum is one of the world’s most diverse and misunderstood spirits categories. From crystal-clear styles to almost black bottlings, colour can often tell you surprisingly little about what’s actually in the glass. In this article, drinks writer Mike Gibson explores the confusing world of light, golden and dark rum and why appearances can be deceptive. When it comes to aged spirits, looks can be deceiving, and in arguably no category is this truer than rum. Unlike whisky or brandy, the casual consumer has come to know rum through styles based on appearance rather than age. On supermarket shelves or online, bottles are often grouped into light, golden or dark categories. And anyone with first-hand knowledge of the category can attest, that’s very rarely an accurate representation of either production methods or flavour. Whisky has to be aged in casks to be called whisky, but that’s not the case for rum, which can be aged for decades or no time at all, and whose appearance can run the gamut
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The land of foam and patience: a journey into Czech beer
Inspired by a recent WSET webinar with brewer, beer judge and Budvar Global Brand Ambassador, Radim Zvánovec, this article explores the traditions and philosophies that define Czech lager, from decoction mashing and long maturation to the art of pouring beer. You can watch the full webinar recording on the WSET Global Events Hub. One of the first things to understand about Czech lager is that it is not built around speed. In many modern breweries, efficiency is a priority. Beer moves quickly from grain to glass, fermentation is accelerated and tank turnover is carefully managed. Czech lager often follows a different approach: the beer is ready when it's ready. Patience serves a practical purpose. Long, cold maturation allows sulphur compounds to reduce, carbonation to integrate gradually and proteins and polyphenols to fall out of suspension, clarifying the beer naturally over time. As the beer matures, flavours soften and become more integrated. The result is a style shaped as much by
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The Canary Islands: Exploring a unique volcanic wine region
Inspired by a WSET webinar with Ana María Martín DipWSET, co-founder of the Canarias Wine Academy. Watch the webinar recording on the WSET Events Hub. Few wine regions challenge expectations quite like the Canary Islands. Located just 100 kilometres from the coast of Africa and more than 1,000 kilometres from mainland Spain, this Atlantic archipelago is home to some of the most dramatic vineyard landscapes in the world. Vines grow in volcanic ash, on steep terraces, across rugged mountainsides and at elevations that reach higher than anywhere else in Europe. Yet the vineyards are only part of the story. The Canary Islands are home to ungrafted vines, rare grape varieties and vineyard traditions that have disappeared from many other wine regions. Centuries of isolation have helped preserve both plant material and growing practices, creating a wine culture that remains distinct within Spain and beyond. Today, the islands are gaining international attention for wines shaped by volcanic so
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The history of port
From ruby and tawny to vintage and white styles, Port is one of the world’s most historic and distinctive fortified wines. But how did this wine from northern Portugal become so closely tied to British drinking culture and what makes the different styles taste the way they do? In this guide, award-winning drinks writer Henry Jeffreys explores the history of Port, how it is made and the key styles to know, from everyday ruby Port to long-aged vintage expressions. Port is a fortified wine from northern Portugal. It owes its existence to Britain's fractious relationship with its neighbour, France. Since the 12th century, wine in England had come from Bordeaux. But when William III and Mary came to the throne in 1688 in the so-called Glorious Revolution, it ushered in a period of on-and-off conflict that would continue until the defeat of Napoleon in 1815. Wine shipped from France became subject to high taxation. By 1698, duty on French wine was £47 a cask when the wine itself cost only £1
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Why foam matters in beer
Beer foam is often misunderstood, seen by some drinkers as little more than decoration or wasted beer. Yet from a brewing and sensory perspective, foam plays a fundamental role in how beer looks, smells and tastes. In this article, brewer, beer judge and Budvar Global Brand Ambassador Radim Zvánovec explores the science, tradition and service techniques behind great beer foam, from the proteins and hop compounds that stabilise it to the Czech pouring culture that treats foam as an essential part of the drinking experience itself. Many consumers still see foam as something undesirable, maybe a trick to serve less beer for the same price. In many parts of the world, a beer with a thick, creamy head is still met with the familiar reaction: “Too much foam.” Or “Can you add Flake in it!?” Yet from a brewing and sensory perspective, the exact opposite is true. Good foam is one of the clearest indicators of beer quality. A stable foam head reflects proper carbonation, clean glassware, healthy
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How to prepare your palate for tasting
Why does the same drink sometimes taste completely different from one day to the next? It might seem like the wine, beer or spirit has changed but more often, it’s your senses. Subtle shifts in your palate, your environment or even your level of hydration can affect how clearly you perceive aromas, flavours and texture. Tasting is central to any WSET qualification, but it’s also a skill that improves with awareness and preparation. By creating the right conditions for your senses, you give yourself the best chance of experiencing a drink as it truly is. Here’s how to prepare your palate for more accurate, confident tasting. Key considerations for preparing your palate Ensure you have a clean, neutral palate Before tasting, your palate should be as neutral as possible. Strong or lingering flavours can mask more delicate characteristics and distort balance. Before tasting, you should avoid: strongly flavoured foods toothpaste or mouthwash coffee, cigarettes or chewing gum In short, if it
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How to use sake in cocktails: styles, tips and recipe ideas
What happens when a drink rooted in tradition meets the creativity of modern mixology? London-based writer and anthropologist Joel Hart explores how sake is being reimagined in cocktails, and why its balance of umami, texture and aroma makes it such a compelling ingredient behind the bar. Once scarce in the UK - and when it did appear, often served hot enough to mask a low-grade profile - sake now occupies a very different space. The Japanese fermented rice beverage is more often associated with high-end settings: a life-changing pairing in an omakase, or the offbeat, quietly confident choice within a wine flight at one of the world's best restaurants. But what about cocktails - should mixing high-quality sake with other components be seen as sacrilegious, or might it occupy an important space in the UK's increasing sakemania? Once scarce in the UK – and when it did appear, often served piping hot to disguise poor quality – sake now occupies a very different space. The Japanese ferment
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What is dry hopping?
In this article, beer educator Natalya Watson explores one of the most talked-about techniques in modern brewing: dry hopping. From the science behind hop additions to the impact on aroma, flavour and appearance, this guide will deepen your understanding of how brewers shape some of today’s most expressive beer styles. Beer labels are full of buzz words... we recently published a blog post exploring the many different types of hop-driven styles from APA, to IPA, to NEIPA and beyond. But the acronyms don’t stop there! These beers can often have some additional letters on their labels, like DDH, which isn’t necessarily part of the style name, but indicates a particular production choice by the brewer. That choice? Dry hopping, or “double dry hopping” as the extra D suggests. What is dry hopping and how might it impact the finished beer? Let’s take a step back and talk about hops first. What are hops? Hops are tall climbing plants that produce cones as they grow. The cones of the hop plan
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Understanding acidity in wine
Every successful band has an unsung hero. These artists rarely seize the limelight, but they’re always working hard behind the scenes, and they’re instrumental to the band’s sound. Examples include Rolling Stones co-founder Ian Stewart, Pink Floyd guitarist Richard Wright and Malcolm Young of AC/DC. They never received the public acclaim given to the likes of Mick Jagger and Keith Richards, but they’re the glue that held their bands together. Acidity plays a similar role in wine. The other key characteristics - alcohol, body, sweetness and tannin - get all the attention, whereas acidity rarely enjoys the credit it deserves. Its work is more subtle, but it’s just as important in shaping how a wine feels, tastes and ages. Many people overlook acidity, and others misunderstand it, confusing it with bitterness or high levels of alcohol. Truly understanding acidity in wine will make you a better taster, so we’ve explained how it works and why it matters. Why acidity matters in wine Acidity
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Irish Stout vs Imperial Stout: is there a difference?
Not all stouts are created equal. While they share their dark colour and roasted flavours, the difference between an Irish stout and an imperial stout can be striking - from lower-alcohol, more balanced styles to richer, fuller-bodied and more intense, warming expressions. In its basic form, a stout beer is a type of ale that is dark brown to black in colour, brewed with dark roasted malts or grains, giving aromas such as coffee, chocolate or burnt bread. Stouts sit close to porters in terms of their style. In this article, we explore the main stout styles, with a closer look at Irish stout and imperial stout, and how they compare. We’ll also touch on porter, a closely related style, to help place stout in its wider family. Types of stout explained Irish stout As the name implies, Irish stout is originally from Ireland and is famously brewed in Dublin, where carbonate-rich water is well suited to brewing with dark roasted malts and grains. Irish stout is brown to black in colour, clear