HJHenry Jackson-Wells

1. Article · Sep 26, 2026 · Henry Jackson-Wells

   Wine expert on his love affair with Bordeaux (opens the original)

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   I started the summer singing the praises of chillable reds in this column. It was really a thinly veiled excuse to give in to my British persuasion and talk about the weather. I’m not going to bother hiding it this time. It’s turned, hasn’t it? This sudden change, from barbecues, salads and sweating to roasts, chilli-con-carne and sweaters, has brought along a change in the wine I want to drink too. Along with our customers' buying habits. What’s in vogue this month? It’s the grown-up

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2. Article · Aug 30, 2026 · Henry Jackson-Wells

   Don’t be a slave to pairing the right wine to the food, says wine expert (opens the original)

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   Some people see pairing wine with food as a set of rules which must be followed. It is imperative that when eating white meat, white wine must be consumed. Big rich food must be served alongside something equally robust. This is not the case. Food pairings are very personal; one person’s all-time perfect gastronomic duo could be another’s mediocre medley. Frankly, if you are having your favourite food with your most beloved bottle, you’re in for a good time. However, in some cases, the rig

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3. Article · Aug 1, 2026 · Henry Jackson-Wells

   Wine expert: It’s time to enjoy the rise of chillable reds (opens the original)

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   This time last year, word had travelled along the grapevine about orange wine. The super hip, trendy and slightly funky rosé alternative made from white grapes. It absolutely flew and continues to. So much so that now, in Vino Gusto, there is a dedicated block of shelf space with everything from the juicy and exciting to those that feel genetically closer to Earl Grey. This year, as the sun shines, a new challenger has arrived on the scene. At least once a day, an intrepid wine drinker with an

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