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    Jancis Robinson

    Jancis Robinson has been writing and broadcasting about wine since 1975, and has been the FT’s wine correspondent since 1989. Her principal occupation nowadays is www.jancisrobinson.com but she is also responsible for many of the standard reference books on wine including The Oxford Companion to Wine and, with Hugh Johnson, The World Atlas of Wine.

    She qualified as a Master of Wine, the first from outside the wine trade, in 1984, and regularly judges and lectures about wine around the world. Her BBC Maestro course, An Understanding of Wine, launched in February 2022. She has presented several award-winning television programmes including Jancis Robinson’s Wine Course and Vintners’ Tales, and is a professional narrator.

    Email Jancis Robinson @JancisRobinson  on Twitter (link opens in a new browser window)

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    • Saturday, 28 January, 2023
      FT MagazineWine
      Austria finally fell in love with red wine. It wants you to do the same

      In Blaufränkisch, winemakers believe they have a grape to join the greats

    • Saturday, 21 January, 2023
      FT MagazineWine
      Moldova navigates the politics of winemaking

      After Russia banned imports of its wine, this small east European producer has pivoted with some success

    • Saturday, 14 January, 2023
      FT MagazineWine
      Love California? Try Essex

      The east of England is dry and warm enough to produce stunning still wines. No wonder vineyards here are multiplying

    • Saturday, 7 January, 2023
      FT MagazineWine
      Why 2021 Burgundy will be an unusual vintage

      A frosty spring and a damp summer have had an interesting effect on this most sought-after variety

    • Wednesday, 28 December, 2022
      FT MagazineWine
      Price, quality and the problem of wine cultism

      Fashionable producers and social media inflate the prices of some wines, while other top-quality bargains go under the radar

    • Saturday, 24 December, 2022
      FT MagazineWine
      What will it take to be bottoms up for Bordeaux?

      The gulf between the region’s high- and low-end wine producers is widening — but the quality of its reds has never been better

    • Saturday, 17 December, 2022
      FT MagazineWine
      Chasselas: a Swiss speciality that is peak perfection

      This subtle, ageworthy white is best served chilled…preferably on the slopes

    • Saturday, 10 December, 2022
      FT MagazineWine
      Jancis Robinson on the best sweet and strong wines for Christmas 2022

      From buttery sherry to tawny ports and tangy madeira, our wine critic recommends the best of the year

    • Saturday, 3 December, 2022
      FT MagazineWine
      Jancis Robinson’s recommended reds for Christmas 2022

      A list of 45 choices with something for everyone

    • Saturday, 26 November, 2022
      FT MagazineWine
      Jancis Robinson’s best white wines for Christmas 2022

      A hand-picked list of the top whites (and one rosé) to enjoy this festive season

    • Friday, 18 November, 2022
      FT MagazineWine
      Jancis Robinson on the best bubbles for Christmas 2022

      From Champagnes to Crémants, the finest in festive fizz is here

    • Saturday, 12 November, 2022
      FT MagazineWine
      California’s finest: the Silicon Valley Cabernet

      How four Stanford scientists and an experimental winemaker found the formula for their majestic Ridge Monte Bello

    • Saturday, 5 November, 2022
      FT MagazineWine
      Once scorned, Grenache is enjoying an international revival

      It’s partly thanks to Château Rayas, a red wine made from the Grenache grape

    • Saturday, 29 October, 2022
      FT MagazineWine
      Once tasted, the wine grape Assyrtiko is never forgotten

      A wine rooted in the unforgiving terrain of a volcanic Greek island is winning fans around the world 

    • Saturday, 22 October, 2022
      FT MagazineWine
      The new-wave Bordeaux wines breaking with tradition

      ‘I can’t tell you how delighted I am to see new sorts of wines coming out of the Gironde’

    • Saturday, 15 October, 2022
      FT MagazineWine
      One of the best new wines of the last decade is from… Tasmania

      Tolpuddle has done much to raise awareness of the Australian island state as a still wine hub

    • Saturday, 8 October, 2022
      FT MagazineWine
      The case for canned wines. Yes, really

      Wine you open with a ring pull is moving from convenient novelty to a category of interest for serious producers

    • Saturday, 1 October, 2022
      FT MagazineWine
      The race to be England’s biggest wine producer is hotting up

      Warmer summers and ambitious vineyards are changing the shape of winemaking

    • Saturday, 24 September, 2022
      FT MagazineWine
      Where to find a red that ages well

      In Spain, wine writers assemble for an elaborate tasting spanning 40 vintages

    • Saturday, 17 September, 2022
      FT MagazineWine
      What to do when you inherit a château

      Yoga, vegan glue and a bat corridor: bringing Château de Sérame back to life is about more than wine

    • Saturday, 10 September, 2022
      FT MagazineWine
      Blind tasting is a game, and rarely a fair one

      Identifying anonymous wines has become a lot harder in the decades since I took the Master of Wine exams

    • Saturday, 3 September, 2022
      FT MagazineWine
      The wine revolution I stumbled upon in Mallorca

      Why wineries on this Balearic holiday island are proliferating now

    • Wednesday, 10 August, 2022
      FT Weekend podcast15 min listen
      Food & Drink mini-series: Jancis Robinson on wine trends

      In the third of a four-week summer mini-series, FT wine columnist Jancis Robinson explores today’s trends: from natural to regenerative and the effects of climate change

    • Saturday, 30 July, 2022
      FT MagazineWine
      Winemaking in the age of Covid: some lessons from the pandemic

      Online sales, sustainability concerns and staff shortages are shaking things up

    • Saturday, 23 July, 2022
      FT MagazineWine
      A hasty investigation into very pricey burgundies

      And why it had to be a Hong Konger who raised the alarm

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