Sadly, it’s often a symptom of a kind of snobbery: “I’m writing my column this week about obscure, skin-contacted, ‘amber’ wine fermented in an earthenware vessel buried in the ground in ...

Add the wine, turn the heat up to medium high ... In Italy they sometimes use an earthenware pot for making ragu, but I find that a heavy enamelled cast-iron casserole with high sides works ...