HeyJaredSylvia Wu
- Indexed articles, last 90 days
- 3
- Latest publication
- Sep 14, 2026
- Outlet visibility, for Decanter
- Top 1M sites
- Earliest in this view
- Aug 4, 2026
Latest articles
Single-vineyard Tokaji Aszús: A preview of Royal Tokaji’s 2019 (opens the original)
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Juicy pineapple, dried mango and marmalade, garnished with sweet spices and camomile, with luscious sweetness always backed by a vivid streak of acidity – these form my impression of Hungary’s noble rot-influenced golden nectar, Tokaji Aszú. With such a strong character inherent in the style itself, can the nuanced differences in terroir and vintage still work their wonders in the glass? Royal Tokaji’s single-vineyard aszús provide a fascinating window for discovery. Co-founded in 1990 by bestse
The smart buyer's guide to... Sake (opens the original)
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Although many sakes are clear, resembling spirits such as vodka or gin, this beverage, made from rice, water, kōji mould and yeast, isn’t distilled. Alcohol typically ranges between 15% and 17%, just slightly higher than that of wine. The rice milling ratio indicates how much of the grain remains after ‘polishing’, which removes outer layers rich in fats and proteins to reveal the starchy core. The lower the percentage, the purer, more delicate and aromatic the sake, such as the premium Ginjo (≤
Prestige cuvées, but not Champagne – the super premium end of English sparkling wines (opens the original)
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On hearing the term 'prestige cuvée', many seasoned wine lovers instantly think of the crown jewel of a Champagne house – the wine that represents the pinnacle of a producer's winemaking ambition. Perhaps the most famous example is Dom Pérignon, Moët & Chandon's prestige cuvée, first released in 1936. Such bottlings are often associated with the finest vineyard sites, exceptional vintages – although some are released as non-vintage wines – and in many cases, collaborations with the worlds of art
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