Latest articles by Matthew Jukes
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Wine of the week: a superb red from GeorgiaThe Week Recommends The most convivial welcome for those who are new to Georgian wines
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Wine of the week: Kiwi sauvignon blanc is back on trackThe Week Recommends This New Zealand sauvignon blanc is a serious, handsome, angular creation that harks back to the great wine of the Loire Valley.
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Wine of the week: a textbook Tuscan beautyThe Week Recommends This textbook Tuscan beauty boasts an abundance of unexpected flavour dimensions.
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Wine of the week: a thrilling sem-sauv blendThe Week Recommends This sem/sauv blend from Bordeaux walks the tightrope between lush fruit and dramatic acidity with rare precision.
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Wine of the week: a sensational red from MinervoisIn Depth This sensationally well-balanced wine not only challenges the greats from Minervois, but from the northern Rhône, too.
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Wine of the week: an impressive and charming thoroughbredThe Week Recommends Grab a case of this pedigree specimen and you will be amazed at the breeding on display.
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Wine of the week: a wondrous dry white wineThe Week Recommends This wondrous dry wine triggered widespread adulation at one of Matthew Jukes’ recent Bordeaux dinners.
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Wine of the week: two ground-breaking South African creationsThe Week Recommends An invigorating dry riesling and one of South Africa’s most refined and floral pinots.
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Wine of the week: a vital and perfectly flavoured MenetouThe Week Recommends You are guaranteed to be amazed at the energy and pristine freshness of this wine.
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Wine of the week: an epic Selvapiana with bravado and panacheThe Week Recommends A life-long Selvapiana fan, Matthew Jukes samples a tip off from a fellow wine scribe – and what a wine it turned out to be
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Wine of the week: electrify your palate with this TxakoliThe Week Recommends If you have yet to experience the palate-electrifying flavour of a Txakoli, then you haven’t lived.
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Wine of the week: a lively glass full of cricket-pitch cuttingsThe Week Recommends With a haunting perfume of elderflower and cricket-pitch cuttings, this scintillating Bacchus should be your go-to apero of the summer.
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Wines of the week: two beauties from the CapeThe Week Recommends These compelling yet delicate and savoury South African wines are fashioned from hearty raw materials.
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Wine of the week: this incredible elixir is simply the bestThe Week Recommends This deliciously carnal creature boasts incredible intensity and fabulous, ululating tannins.
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Wine of the week: a perfect sauvignon blancThe Week Recommends The cosmic balance and inescapable magic of this sauvignon blanc made it a perfect 20/20 in my tasting notes, says Matthew Jukes.
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Wine of the week: a low-brow but delicious BeaujolaisThe Week Recommends I cannot think of a young Beaujolais I have enjoyed more than this, says Matthew Jukes
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Wine of the week: a five-star pinot noir from New ZealandThe Week Recommends One of the finest wines made in New Zealand and I cannot recommend it highly enough.
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Wine of the week: a terrific sparkler from SussexThe Week Recommends The terrific, pale hue of this utterly delicious Sussex sparkler catches you unawares
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Wine of the week: a daring red for the summer barbieThe Week Recommends This mellow and complex red is perfect for succulent spring lamb.
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Wine of the week: an insanely well-made Kiwi sauvignonThe Week Recommends This staggeringly delicious New Zealand white is insanely well-made with bitingly fresh fruit and laser-driven accuracy on the palate
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Wine of the week: a commanding and enchanting syrah from South AfricaThe Week Recommends This dramatic, spicy wine is stuffed with the flavours of mountainside fruit
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Wine of the week: a thrilling dry white to serve with seafoodThe Week Recommends Money Week wine expert Matthew Jukes on his pick of the week
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Wine of the week: Kent’s epic Chardonnay sparklerThe Week Recommends Money Week wine expert Matthew Jukes on his pick of the week
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Wine of the week: a ravishing, summery white from SpainThe Week Recommends This Albariño is more than a decade old, but is still brimming with meadow-flower and citrus pith flavours and vigorous acidity.
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