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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, 3 June, 2023
      FT MagazineWine
      South Africa finds Pinot’s sweet spot

      On the south coast, wine producers enjoy a place that is literally heaven on earth

    • Saturday, 27 May, 2023
      FT MagazineWine
      Bell Hill, New Zealand: the first vineyard visit that left me feeling sad

      In North Canterbury, a wine estate with Burgundian dreams has been battered by nightmare weather

    • Saturday, 20 May, 2023
      FT MagazineWine
      Portuguese wine used to be my insider tip — now it’s everywhere

      Thanks largely to tourism, there are now bars, fairs and specialist importers for Portuguese table wine

    • Saturday, 13 May, 2023
      FT MagazineWine
      Letter from Mexico: a five-hour wine tasting full of surprises

      New local drinkers plus new international styles make Mexico’s viticultural scene one to watch

    • Saturday, 6 May, 2023
      FT MagazineWine
      Bordeaux’s 2022 vintage: a delightful mystery

      Last year’s scorching summer wasn’t the disaster that many winemakers anticipated — now they need to work out why

    • Saturday, 29 April, 2023
      FT MagazineWine
      What does the rise in wildfires mean for fine wine?

      Smoke taint signals danger for winemakers. California producers are on a crash course in coping strategies — taught by their Australian counterparts

    • Saturday, 22 April, 2023
      FT MagazineWine
      A Scottish winemaker ponders Napa prices

      Californian Cabernets conjures prices that other producers can only dream of. But what happens when you buck the trend?

    • Saturday, 15 April, 2023
      FT MagazineWine
      The pioneering spirit of Oregon wine is too good to lose

      Winemakers here share a community, can-do approach. Can it survive the arrival of big players from outside?

    • Saturday, 8 April, 2023
      FT MagazineWine
      The good and bad news for UK wine buffs

      The biggest price rise in nearly half a century is coming. So why is one British institution taking the long view?

    • Saturday, 1 April, 2023
      FT MagazineWine
      Elegance over brawn: the many attractions of Barolo

      It’s rare to find a collection of vintages as consistent as this one from Marengo

    • Saturday, 25 March, 2023
      FT MagazineWine
      German wine has transformed itself. Why haven’t buyers noticed?

      Its vineyards are major beneficiaries of the warmer climate, resulting in fully ripe grapes without searing acidity

    • Saturday, 18 March, 2023
      FT MagazineWine
      The artist who became a Bordeaux vigneron

      How Fabrice Domercq built a network of importers for his biodynamic Ormiale wine

    • Saturday, 11 March, 2023
      FT MagazineWine
      The bizarre but also beneficial methods that make biodynamic wine

      A step beyond organic viticulture, producers are reaping the rewards of regeneration

    • Saturday, 4 March, 2023
      FT MagazineWine
      There’s more to Marlborough than mass-market Savvy

      New Zealand’s smaller producers have drawn up a new map of Marlborough, one that challenges the dominance of its most famous grape

    • Saturday, 25 February, 2023
      FT MagazineWine
      My Ribera del Duero reckoning

      The vines on this crowded Spanish plateau are maturing — and so are its winemakers

    • Saturday, 18 February, 2023
      FT MagazineWine
      Why lighter bottles are good for the planet — and for business

      Too many producers believe that consumers associate heavy bottles with better quality wine. This is not the case

    • Saturday, 11 February, 2023
      FT MagazineWine
      Forget Meursault and Montrachet. It’s time for Mâconnais

      As the 2021 white burgundies come to market, the smartest appellations are overpriced

    • Saturday, 4 February, 2023
      FT MagazineWine
      A Bordeaux that is among the very best

      Tastings of the 2019 vintage reveal remarkable consistency

    • 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

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