Cellaring wine is magical
After six years as Precedent's wine critic, Matthew Sullivan concludes it's all a matter of taste
What's in a barrel?
Oh bourbon, you are my favourite whiskey
What does it take to become a master sommelier?
Matthew Sullivan thinks about (and explains) "minerality"
Matthew Sullivan defies France's iron grip on wine
Would you break the law for a good bottle?
The taste of fossilized sea life
Matthew Sullivan's top picks of vintage Champagne