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Ahead of this year’s André Simon Food and Drink Book Awards,  db is running extracts of all of the shortlisted drinks titles. The final work is Inside Bordeaux: the châteaux, their wines and the terroir by Jane Anson. Is it possible to write something new on a region that has been so widely covered, studied, dissected, discarded, rediscovered, fought over, loved, despised… rinse-and-repeat? I hope that even a brief dip into Inside Bordeaux will answer that question, and show that despite often being presented as set in stone, Bordeaux is continually evolving and constantly worth assessing afresh. When I moved here in 2003, the region was in the heat of the garagiste movement where 200 per cent new oak was something to be proud of, and ‘hang-time’ was the word of the day. As we stand now, more than sixteen years later, there is a clear evolution towards fresher, more sculpted wines, and towards winemaking that takes far more account of what h

David pernetBenjamin boisVan leeuwenPierre bechelerJane ansonInstitute of wineLeft bank or rightSimon foodDrink book awardsInside bordeauxLeft bankRight bankபெஞ்சமின் போயிஸ்வேன் லீவன்ஜேன் அன்சான்நிறுவனம் ஆஃப் மது