Richard Hemming MW

Coming Up

Today, Richard Hemming MW is wine writer of JancisRobinson.com, a post he has held since 2008, and Resident Master of Wine of 67 Pall Mall. Those two roles place him in a useful position for the trade: one foot in criticism, the other in the room, moving between close reading on the page and the more immediate exchange of the table. At JancisRobinson.com, his work sits within a platform known for serious treatment of wine; at 67 Pall Mall, his presence points to the social side of the subject, where judgement is tested in conversation. That balance — analysis on one side, pleasure on the other — sits at the center of how he works. Hemming’s approach is measured and articulate, shaped by the idea that wine is not only a subject to be assessed, but also something to be discussed, experienced, and paired with food.

Where They Are Now

Wine writer.

Signature

Richard's signature dishes include Wine & The Food of Asia. The title points to a practical frame: wine not as an isolated category, but as something considered alongside cuisine, texture, spice, and the shifting terms of the table. That focus matches the shape of his work, which has stayed close to the realities of writing about wine while keeping eating and drinking together in view.

In Their Words “Above all, we match wine with food in pursuit of pleasure.” The line condenses Hemming’s outlook with economy. It keeps the emphasis on use rather than theory: matching wine with food is framed as a working discipline, but one that serves enjoyment and clarity, not abstraction. “Today is my 18th birthday as a wine writer.” The remark carries the weight of time without turning formal. Eighteen years signals familiarity, authority, and the kind of fluency that comes from repetition, while the phrasing keeps the tone light and personal.