• Famous Georgian singer Dato visits Armenia’s Ijevan Wine-Brandy Factory

  The Ijevan Wine-Brandy Factory, founded in 1951, is one of the oldest and largest enterprises in the region. The products of the factory are known not only in Armenia, but also abroad, and they are exported to many countries. The factory produces a wide range of wines and brandies, which are known for their quality and variety...

• Wine Story: National Prosecco Day - Where is it made? How is it made? And most importantly, what to drink?

  But did you know that the history of Prosecco began in the small village of Prosec, near Trieste? It was here in the 16th century that they began to make wine from the Glera grape variety, which today is the basis of Prosecco. At first it was an ordinary still wine, but over time, technology reached the point that the wine became sparkling—and the world has not remained the same! After all, it was the bubbles that made Prosecco the drink we love so much....

• Wine Story. Simon J. Woolf: Armenia's unique varieties and styles are a chance for its wineries

  His articles can be found in publications like Decanter, World of Fine Wine, and Meininger’s Wine Business International. In a conversation with STYLE.NEWS.am, he talked about his journey into winemaking, the importance of natural wines, and the unique characteristics of Armenian wines...

• Wine Story: Armenia vineyard is among Europe’s top 10 most beautiful wine corners

  The Momik WineCube vineyard in Armenia has been ranked among the top ten most beautiful vineyards in Europe, taking ninth place in the DFDS ranking. The respective study assessed vineyards based on Google reviews, focusing on such adjectives as “beautiful,” “picturesque,” and “wonderful.”..

• Wine Story. Mark Squires: «Great wines often come from taking risks»

  Mark Squires, a renowned wine critic and author, celebrated for his objective approach to wine evaluation, granted an exclusive interview to STYLE.NEWS.am. His passion for wine began with trips to France in the early 1980s and led to a successful career where he shares his knowledge and experience with wine enthusiasts worldwide...

• Wine Story: People are drinking less champagne because they lack joy, happiness

  People are drinking less champagne because they lack joy and happiness. LVMH, whose brands include Dom Pérignon, Krug, Ruinart, Veuve Clicquot and Mercier, is seeing a drop in champagne revenue in 2024. The CFO thinks it could be because there’s not much joy in the world right now...

• 5 summer Spritz cocktails to sip in the sun

  Beautiful to look at, super refreshing with signature bubbles—whether it’s soda, tonic or prosecco, the Spritz is a stylish serving option that doesn’t require you to be a bartender in the summer heat. We’ve rounded up five Spritz cocktails that are refreshing and uplifting...

• Wine Story: Armenian wines need more promotion, says wine expert Anastasia Palferova

  Anastasia Palferova is a wine expert, member of the Russian Sommelier Association, author of the popular Telegram channel “Wine? Why No!” and a number of winemaking courses. After leaving a career in consulting, she devoted herself to wine culture and now shares her respective knowledge and experience with a wide audience. In an interview with STYLE.NEWS.am Anastasia spoke about how one can not only enjoy wine, but also turn this hobby into a profitable business, and also what Armenian wines lack for greater recognition and recognition...

Jancis Robinson, a globally renowned wine critic and journalist, holds the prestigious title of Master of Wine, one of the most esteemed awards in the wine industry. She is the author of numerous books on wine, including "The Oxford Companion to Wine," and runs her own website, JancisRobinson.com, which serves as a vital resource for wine enthusiasts and professionals alike. In an exclusive interview with STYLE. NEWS.am, Jancis Robinson shares her thoughts on the future of winemaking, the key aspects of wine evaluation, and the potential for the development of wine culture in different regions around the world.

How do you see the future of the wine industry? What changes or innovations do you expect in the coming years that may affect consumers and wine producers?

Prices are going up all the time and there is more and more competition for wine: craft beer, craft spirits, cocktails, cannabis, health concerns and abstinence. So I don’t expect to see the vigorous growth in wine consumption that I have been lucky enough to see in growing markets such as the UK, US and Germany during my career to date. Organic, biodynamic and regenerative viticulture seem to be becoming more common, albeit from a low base. This will be good for the planet but is unlikely to result in lower prices. So I fear wine may become more of a luxury product rather than a democratic regular pleasure. The wine market is also increasingly competitive and it can be difficult for new producers to have their voices heard, though those who know how to use social media may benefit. 

How do you approach the evaluation and description of wines? What points do you pay special attention to when evaluating wine?

I’m looking for wines with real interest, now that virtually all wines are technically correct (which certainly wasn’t the case when I started writing about wine in the mid 1970s!). And of course the wine has be well balanced with the elements of sweetness, acidity, tannin and alcohol in harmony and it should ideally last a long time after it has been swallowed or spat out at a professional tasting. I favour wines that express where they come from rather than carbon copies of French classics. Finding words to describe flavours is always difficult  - I used all mine up long ago!

What, in your opinion, is a key aspect of a successful wine culture? What factors, besides the quality of the wine itself, can affect its success in the market and in the eyes of consumers?

I suppose it helps if high-profile opinion-formers obviously love and respect wine. And it also helps if there is informed communication about wine, whether written or spoken. But it’s no good being elitist about it. That way, only a tiny minority of people will become interested in wine. Be inclusive! Open wine bars that give people a taste of lots of different wines.

How do you assess the potential for the development of wine culture and market in countries where winemaking is just beginning to develop or recover, for example, in Eastern Europe or the Middle East?

No war, please! (Although it has to be said that Ukrainian wine has been welcomed recently in the UK more than I think it would have been if Russia had not invaded.)

Of course Islam is a brake on the development of a wine culture in some countries, even those with a centuries-old tradition of winemaking. But the Syrian wines of Domaine Bargylus show what the possibilities are. And there was a big generic  Eastern European wine tasting in London recently that was extremely well attended by very enthusiastic wine professionals. The potential is definitely there.

Liana Aghajanyan

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