This is an edited version of the introductory chapter in Jamie Goode's latest book ‘Regenerative Viticulture’. This book is included in Jamie's accompanying mixed case, available for purchase now exclusively from The Sourcing Table. Although it was introduced in the 1980s, the widespread use of the term ‘regenerative’ farming is quite recent, and there are several intertwining threads and different origins. The overall concept is one of taking something that has been damaged or misused, and then regenerating it: modern agriculture has depleted the life and functioning of the soil, an ..read more

Earlier this year, I was lucky enough to spend two weeks touring wine country in South Africa, a trip that was supposed to happen almost exactly two years beforehand in April 2020. We all know why that didn't happen, so I won't dwell on it any further... I've long loved the wines of South Africa, but until this trip I didn't know enough about them – I'm a firm believer that wine tastes better the more you know about it. And so, with a little help from our good friend Ellen Doggett at The Sourcing Table, my wife Jess, and I found ourselves accidentally eating second lunch in Stellenbosch with o ..read more

Normally we split still wine into three categories: Red, White and Rosé. A few years ago, though, a new category came along – Orange. Also known as ‘skin-fermented whites’, or ‘amber wines’, these are white wines that have been fermented in contact with skins just as red wines are. This creates a wine with a distinct orange/amber hue and a bit of tannic structure, as well as extra aromatics from compounds found in the grape skins. These are aromas that normally wouldn’t make it into white wines, as they are normally separated from their skins before fermentation. But now we are also seeing a f ..read more

Burgundy is one of the world's most famous wine regions, yet also one of the most complicated. It is the home of Pinot Noir and Chardonnay, and a place of pilgrimage for wine lovers – more so than perhaps any other region. This is because it is the physical embodiment of the notion of terroir: the idea that a unique place is expressed in its wine. The vineyard parcel, known here as a climat, is at the core of this, and Burgundy has over 900 different climats. Burgundy nuts will have learned many of these names. They may well have a vineyard map of the region on their walls, showing the incredi ..read more

Introducing our newest mixed case: The Sommelier Selection! For just £154 (plus free UK delivery) this case of three red and three white wines has been chosen by six of the UK's top Sommeliers; bringing innovative, expertly selected bottles to the comfort of your own home.  These incredibly talented Sommeliers are writing some of the most exciting wine lists around. With numerous Michelin stars, industry accolades and years of experience between them, they've pooled their vast knowledge to create a case that is brimming with exciting bottles and dynamic producers. Each wine is p ..read more

Tim Wildman MW is a pét-nat obsessive, and has dedicated the last 10 years of his life to this sparkling wine style. He crafts the immensely popular Piggy Pop and Astro Bunny bottles, from Italian grapes in South Australia. But why pét-nat? It is, after all, not a wine style that sits in the realm of fine wine. What is it about pét-nat that's so utterly captivating? The man himself explains ... For most wine producers pét-nat is something they make in small quantities on the side of their 'proper' wine business; it’s risky, highly unpredictable and can go spectacularly wrong. I’ve ta ..read more

Wine is so much about ‘place’. It’s one of the things that makes wine so intellectually and sensorially appealing: you get to enjoy a drink with mind-altering properties that tastes nice, and that taste is shaped by the place the grapes are grown in. Special places make special wines, and Per Se is a great example of this. I visited the Per Se vineyard a couple of years back. I was with sommelier Paz Levinson, who has produced one of the Wine Club cases for The Sourcing Table, and we were shown around by proprietors Edy Del Popolo and David Bonomi. I was stunned. If you have spent much time in ..read more

Clemens Busch is one of the star producers in the Mosel, yet despite his fame, he’s really approachable and engaging. I caught up with him at a recent wine tasting to look at some of his wines. Clemens is based in an area called Terrassenmosel, which has very steep slopes. ‘This means a lot of working by hand, of course,’ he says. ‘And we prefer to work with really old vines’, he says. ‘The oldest are 110 years old now and completely un-grafted.’ In fact, Clemens says that most of their vines are un-grafted across the Domaine. ‘We are really proud to have a good basis to make great wines.’ Th ..read more

In his fantastic book 'The New Vignerons', acclaimed wine writer Luis Gutiérrez of robertparker.com suggests that the future of Spanish wine lies in its past. The producer who leads the charge with this in mind, is undoubtedly Envínate; a collective of four winemakers currently enjoying near-mythical levels of success. Jamie Goode met with one half of Envínate during their recent trip to London, and discovered the exceptional 2020 vintage. If there is a poster child for the wines of the ‘New Spain’, then Envínate is a strong candidate. Envínate is a really exciting project from Spain, focusing ..read more

What on earth is a Pét-Nat when it's at home? And why is it different to other kinds of sparkling wine? We asked the wonderful Jo Lory, Master of Wine student and The Sourcing Table knowledge hub, to dig into this intriguing style of fizz. Let's Chat Pét-Nat! You might have spotted them in your local wine bar or deli - champagne style bottle, beer style metal cap, eye catching label... is this some trendy ‘New World’ wine import? Well no, this style of sparkling wine, known as Pétillant Naturel or ‘Pet-Nat’ for short, is made by a method so old that the French term for it is Méthode ..read more