Oh, yes, she's also a Master of Wine. Not too long ago we met in her home in London on one of those rare occasions - an absolutely gorgeous afternoon, and not a drop of rain in sight. Mind you, Jancis is so bright and upbeat that even if it had rained, I wouldn't have noticed. Then you ask the reader to consider attending potato tastings or reading the World Atlas of Beetroot or to consider registering for classes in citrus appreciation. The grape produces a juice which can be fermented into a liquid that can last for centuries, which makes it unique and it's all because of the chemical structure of that grape juice.
Wine is delicious.
Wine is just the perfect thing to make food taste better, to make people seem better, to make life seem better. So it is very, very easy just to swallow a mouthful of wine. But wine can tell us so much and, if it's any good, so much effort has gone into making it that good. I don't know how many people who read your columns have had the chance to spend any time with a dedicated wine maker. But the effort they make to fine tune their product, to try and just get those barrels absolutely perfect, is enormous.