Tamlyn Currin

3 weeks ago | jancisrobinson.com | Tamlyn Currin

Provence rosé sustainability drought A smashable rosé, completed by a story of positive change, that retails from €16.99, £22.50, and its fine-dining cru classé counterpart from €34.90, $41.99, £40 depending on vintage. ‘If the wars of this century were fought over oil, the wars of the next century will be fought over water.’ That prediction, made by then-vice-president of the World Bank Ismail Serageldin way back in 1995, has been playing a lot on my mind.

4 weeks ago | jancisrobinson.com | Tamlyn Currin

New wine guides to the Jura, the Loire and Rioja Thursday 27 March 2025 • 12 min read Two essential guides to overlooked wine regions – the Jura and the Loire – and a third on Rioja, the first of a new series of wine travel guides. Jura Wine Ten Years OnThe evolution of a remarkable wine region Wink LorchPublished by Academie du Vin LibraryISBN 9780992833169£15Few of us talk of the mountain wines of eastern France without the name Wink Lorch popping up.

1 month ago | jancisrobinson.com | Tamlyn Currin

Cool wines from cool people in a cool climate. Plus some Tasmanian wines for good measure. See also Victoria – cooler than Burgundy? A few days ago, I pinged Max Allen, our Melbourne-based correspondent, with a linguistic question. ‘Would you use Victoria or Victorian when referring to something from the state of Victoria? Eg “tasting Victorian wines”, or “tasting Victoria wines”?

1 month ago | jancisrobinson.com | Tamlyn Currin

Can this southern Australian state compete with Burgundy for cool-climate wines with real personality and sense of place? I’m hunched into a thin cotton cardigan, face into an icy wind, leaning into the single slice of sunshine on the ferry deck as it chugs across The Rip. Port Phillip Bay is 360°-wide, silver-navy blue. My hands are purple with cold.

1 month ago | jancisrobinson.com | Tamlyn Currin

Beaujolais at its best – affordable, crushable and responsibly grown and made. From €14.90, $18.95, £18.99. It rather fascinated me that, on my recent two-week trip to Victoria, Australia, the wine that all the wine producers were geeking out over was beaujolais. They were in awe of burgundy (cue reverential tones), but, as one of them said to me with a shrug: ‘Who can afford it now? It’s a special-occasion wine.’ Beaujolais, I was told, is affordable and ‘crushable’.