Jonathan Ray Jonathan Ray

What it takes to be Best Sommelier of the World

I saw the competitors face off in Tokyo. It’s absurdly rigorous

[Photo by Reg Speller/Fox Photos/Getty Images] 
issue 28 June 2014
  • Comments
GIF Image

Disagree with half of it, enjoy reading all of it

TRY 3 MONTHS FOR $5
Our magazine articles are for subscribers only. Start your 3-month trial today for just $5 and subscribe to more than one view

Read next

Trending

Iain Macwhirter

The closure of Grangemouth’s refinery sums up Labour’s Net Zero muddle

Another grim milestone in Britain’s elective deindustrialisation was reached today: Scotland’s only remaining petrochemical plant, Grangemouth in Fife, ceased refining crude oil after more than half a century of processing output from the Forties field in the North Sea. It was hardly a surprise. PetroIneos, the part-Chinese-owned company, announced last year that Grangemouth was to

More on restaurants

Also by Jonathan Ray

Latest

Comments

Join the debate for just £1 a month

Be part of the conversation with other Spectator readers by getting your first three months for £3.

Already a subscriber? Log in