Our editors pick the best of the web's booze writing. This week: cocktails in LA’s Chinatown, rehabilitating Italian inmates with wine, and the science behind why champagne tastes so good.
A critically endangered variety that Rafael Cambra is reviving.
Normally blended into bulk wine, this bobal is a single-variety wine that with flavours sitting between pinot noir and merlot.
A white rioja made from a one hundred per cent, single vineyard viura by Marques de Murrieta.
Normally part of a trio of grapes that is made into cava, this is a one hundred per cent panda blanca that's great with fish.
Religious wine, liquid pastrami and a film to honour Pisco.
The modern milk punch, big champagne and a hunter of liquid art.
From Port's land, a white wine that was blended in the field. By Jethro Kang.
Colour, smell and taste reveal much about a wine, says Ned Goodwin.
Either complementing or contrasting your wine with food (or food with wine) is the key to combining them.