Delicious Riesling and Amarone

I am trying to mask my disappointment that overseeing the editorial content of the about-to-be-launched Telegraph Wine Cellar hasn’t involved sitting around all day sampling delicious Riesling and Amarone.

But, at the time of writing, it’s more about making sure that there are plenty of sparkling (ho ho) things to read on the new website and that its brilliant editor, Amber Dalton, is able to concentrate on commissioning writers and experts. Hopefully we’ll pull a cork or two when it goes live.

The challenge is deciding which wine features fit where in our Telegraph portfolio, and that’s a theme that also comes into covering food too. My guidance, which might be useful for PRs, is that when it’s about new restaurants, books and recipes, that for the Telegraph Magazine and will require at least two to three weeks’ notice. 

When food intersects with economics, health or probably trends too, that’s for the newspaper and can be for as soon as the next day (but a few days is best).

For wine, if there’s a travel angle, an accessory or perhaps a vineyard or winemaker that’s interesting, it could work really well for the new website, in addition to something Victoria Moore might want to explore in her magazine column. Either way, as much notice as possible helps. Some pieces might appear in two places, best of all!