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• Guillaume Touton, the biggest of the middle – Voice of the Industry (Vinexposium magazine), February 2025

The noted NYC-based French wine importer knows his wine, but he also knows how to listen to the local salesperson on the street who has a nose for where the market is heading.

• The Tectonics of Terroir – Centurion: The Compendium, 2025

Today, volcanic wine has captured the imagination of oenophiles and emerged as a category unto itself – one that spans the globe and unites a remarkable diversity of styles and soils. Yet if volcanic wines represent “a world of infinite nuance, a radiant rainbow of colours”, as John Szabo MS asserts, they share a few traits in common: “salt, grit and power”. By Jeffrey T Iverson

• Sweet Success – NetJets Magazine, April 2024

• Wine’s Great Acclimation – Centurion: The Compendium, 2024

 As global temperatures rise, viticulturists from Bordeaux to Otago are meeting the challenge with creative solutions, from alternative varietals better suited to the shifting weather conditions to more sustainable agricultural techniques – all while ensuring delicious bottlings. Jeffrey T Iverson reports on an industry in flux

• Great Successions in Wine – Centurion: The Compendium, 2023

Taking over the reins of their family’s heritage-imbued wineries from Champagne to California, next-gen vintners are forging new paths with eco-conscious production, stepped-up scientific acumen and, above all, exciting vintages.

• Muscadet Awakening – Centurion, Winter 2022

Long underrated and ignored, a distinctive white wine made in France’s Loire Valley is finally getting the attention it deserves.

• Tales of Terroir  – Centurion Compendium, February 2022

The best wines from across the globe have their own stories to tell, says Enrico Bernardo, who left his position atop France’s sommelier world to explore cuvées from Canada to South Africa.

• Parisian Walkways: Rue de Richelieu – France Today, February/March 2022

It all began with Cardinal Richelieu, was hijacked by Molière and is now part of Little Tokyo. Jeffrey T Iverson finds out why Rue de Richelieu is beloved of people the world over…

• Soul to Soil – Centurion, Spring 2021

Amid wars , illness and, most recently, an explosion near their office in Beirut , the Saadé brothers have managed to forge world- class wines from their vine yards in Lebanon and Syria

• Sommelier’s Choice – Centurion Compendium, January 2021

Across thousands of years and hundreds of cultures, winemaking has always been an art form in search of the sublime. This dream cellar of emerging vintages – handpicked by 15 global sommeliers – shows off the best of 21^st-century viticulture.

• Heavenly Vault – Oeil de Palmer, 2021

Paris – where the marriage of food and wine is elevated to an art. Here, the status of a great restaurant rests not only on the grandeur of its cuisine but on the depth of its cellar. Yet perhaps the most profound of all is hidden beneath a Left Bank Vietnamese restaurant named Tan-Dinh.

• Divine Inspiration – NetJets Magazine, Vol. 7, Spring 2019

The remarkable rebirth of Chartreuse, the world’s favourite green liqueur, is a tale that stretches from the French Alps to Tarragona, Spain.

• Thirst for Knowledge: Wine Immersion Experiences – France Today, February/March 2019

Jeffrey T Iverson reveals the top intensive classes for those who want to be able to do more than navigate the crisp whites and robust reds in their local wine shop, including a luxury boot camp for wine enthusiasts in Provence. Santé!

• Red is the Colour of Improvisation – Oeil de Palmer Magazine, 2019

Neuroscientist, surgeon and musician, Charles Limb has unveiled the circuits of creativity in the brain, thanks to magnetic resonance imaging. A fascinating story of blood flows in the prefrontal lobes…

• The Realm of Riesling – NetJets Magazine, Vol. 6, Winter 2018

On a windswept slope near the river Saar, a mythic winemaker is creating increasingly remarkable vintages, while his neighbours are helping turn a sweet valley dry, finds Jeffrey T Iverson

• A Natural Master – NetJets Magazine, Autumn 2018

Standing squarely in opposition to the orthodoxy of the Loire, maverick winemaker Alexandre Bain is reinventing Pouilly-Fumé with a time-consuming organic method. Jeffrey T Iverson reports

• Alsace: Triumph Over Adversity – France Today Magazine, June 2018

The region of France with the most tumultuous history is also that which produces some of its very best wines. Jeffrey T Iverson heads east…

• Fermented By Fire – Centurion Magazine, Spring 2018

With an extraordinary minerality all their own, volcanic wines are emerging as a red-hot viticulture subset that, as Jeffrey T Iverson explains, dates back to the days of Ancient Rome and Greece.

• Azores Wine: From the Fire and Sea – NetJets Magazine, Spring 2018

The latest wine revolution is erupting from the volcanic soils of the Azores. Jeffrey T Iverson reports on why the vintners on the mid-Atlantic archipelago have both history and innovation on their side.

• The New Hue – Centurion Magazine, Winter 2017

Viticulturists round the globe are challenging age-old notions of what wines can be, says Jeffrey T Iverson, who explores the emerging trend for unconventional white cuvées that are increasingly known as orange

• Savoie Fare – Centurion Magazine, Autumn 2017

Rare native grapes and old-fashioned methods are spurring the resurgence of winemakers in France’s Alpine country, who are making the most of their extraordinary and rarefied terroir. Jeffrey T Iverson reports

• Monticello, a Garden Upon a Hill – L’Oeil de Palmer Magazine, 2017

Father of the Declaration of Independence and enlightened President, Thomas Jefferson was also a formidable gardener. He collected seeds and plants from across the Earth, cultivated a vineyard, and made of his garden a veritable laboratory of the future.

• Shifting Vines – Centurion Magazine, Winter 2016

As temperatures rise across the globe, winemakers are finding a variety of ways to ensure the most elegant of elixirs retains its subtle charms

After centuries of sub-par vintages, winemakers across southern England are turning out some of the world’s top tipples. Jeffrey T Iverson reports on the remarkable rebirth

 • A Taste Trek in Burgundy – France Today Magazine, June 2016

If there is one way to really understand this wine-making region, it is on two wheels and two feet, writes Jeffrey T Iverson

• Moselle on the Map – Centurion Magazine, Spring 2016

On the steep terraces of the so-named river, a collection of dynamic vintners are lovingly putting the luxe in Luxembourg’s wines. Jeffrey T Iverson reports from Grevenmacher on what some consider Europe’s most beguiling vintages

• Tasting Notes – Centurion Magazine, Winter 2015

The next revolution in winemaking may well involve serenading the grapes with Schubert, thanks to the pioneering techniques of vintners across the globe.

• Terroir Whisperers – Centurion Magazine, Winter 2015

What does terroir really mean? One French couple set out to find the answer and in the process revolutionised modern viticulture.

• Grape or the Grain But Never the Twain? – Departures Magazine, Spring 2015

The old adage about beer and wine not mixing is undermined by the succulent, sour lambics of Cantillon, some of Belguim’s most sought-after beers

• Bordeaux’s Resurrection – Centurion Magazine, Winter 2014

Led by a handful of avant-garde winemakers, the artisanal viticulture movement is making waves in perhaps the greatest of all French wine regions, Jeffrey T Iverson reports

• Jurassian Spark – Departures Magazine, Winter 2014

With historic grapes and age-old techniques, the resurgence of serious viticulture in the Jura has put the French region on the tips of oenophiles’ tongues across the globe. Jeffrey T Iverson samples the results

• The Art of Wine – Only Magazine, Summer 2014

At Château La Coste, culture and viticulture meet as renowned artists and vintners thrive at this Provençal estate born of a simple conviction: Vinum Sculptura Est – wine is a sculpture.

• Tokaji’s Triumphant Return – Centurion Magazine, Spring 2014

Tokaj, the fabled wine-producing region of Hungary, has thrown off the shackles to enjoy a timely renaissance

• Great Destinations: Château d’Yquem – France Today, January 2014

Jeffrey T Iverson explores an iconic vineyard which produces the world famous premier cru superieur Sauternes, and finds steadfast tradition meeting innovation among the vines.

• Back to the Source – Departures Magazine, Winter 2013

Long known for sweet wines catering to Russian palates, Georgian vintages are re-emerging as unique – and surprising – elixirs with peerless provenance

• Les Cinq de Curnonsky – Centurion Magazine, Winter 2013

Oenophiles dreamed of it, and now the historic Paris restaurant Taillevent has created it: a meal celebrating five of the world’s greatest white wines—the “cinq de Curnonsky”, as selected by France’s most famous Belle Epoque gastronome.

• Beyond Bubbly: A Wine Industry Grows in Champagne – TIME Magazine, June 4, 2013

A new wave of Champagne growers is shaking up the old order by making their own wines, and in so doing, may indelibly broaden the definition of bubbly

• War in Syria’s Wine Country – Syria Deeply, May 16, 2013

Domaine de Bargylus, the first commercial vineyard in Syria, obstinately trudges on amidst a bloody civil war

 • The Grape Crusaders – Centurion Magazine, Winter 2012

Independent champagne makers are producing fare to pique the interest of oenophiles everywhere.

• Hold the Sulfites – TIME Magazine, Jun 18, 2012

Why more French vintners are going natural

• The Fight to Save Wine from Extreme Weather – TIME Magazine, Apr 13, 2011

At the third annual World Conference on Climate Change and Wine, vintners are looking at new ways to adapt to extreme weather and keep the wine flowing

• A New Generation of Mediterranean Wines – TIME Magazine, Jul 21, 2010

Great wines are being made on the sun-kissed isles of southern Europe

• Wine: Best Enjoyed Young – TIME Magazine, Jun 23, 2010

Younger European oenophiles are reversing the market perception of wine as an older person’s drink

• Should French Colleges Give Kids Wine Classes? – TIME Magazine, Apr 24, 2010

As binge drinking among French youth increases, a recent government report recommends teaching French kids about the art of wine appreciation — as part of the college curriculum

• Kiwi Cuvée: The Next Generation of French Wines – TIME Magazine, Jan 18, 2010

To compete with new wine producers like Argentina and Australia, French vintners are slowly ditching their traditional wine labels in favor of catchier brands like Fat Bastard Chardonnay

• How Global Warming Could Change the Winemaking Map – COP15: Climate-Change Conference – TIME Magazine, Dec 03, 2009

French vintners are warning that climate change could have a ruinous effect on their grape harvests. Already, some are packing up and moving to — gasp — England

• New Wine In Old Vessels – TIME Magazine, Dec 02, 2009

The Romans have a thing or two to teach us

• French Wine’s Growth Potential – TIME Magazine, Jul 29, 2009

The future of French wine may lie in its forgotten past

• Is the Party Over for the Champagne Cork? – TIME Magazine, May 17, 2009

The unveiling of a new noncork Champagne stopper that makes opening easier and combats taint has French winemakers wondering whether it’s time for a change

• The Revival of Beaujolais – TIME Magazine, Feb 11, 2009

A new generation of artisan winemakers is intent on fixing Beaujolais’ bruised reputation

• Wine: The Purest Pour – Global Adviser – TIME Magazine, Mar 17, 2008

A look at three of France’s vibrant natural-wine bars

• Brewing Up – Global Adviser – TIME Magazine, Jul 16, 2007

The French are little known for their beer despite a brewing tradition stretching back to the cervesia-guzzling Gauls, yet that may soon change

• Cheers Leader – TIME Magazine, Jun 12, 2006

Bordeaux celebrates one of the finest vintages in a century with a suitably expansive festival