Dr Graham Harding Oxford college (UK)

After a professional career in international publishing, marketing and branding, Graham Harding returned to the study of history. He received his Oxford doctorate for research into the history of champagne in 19th century Britain and his subsequent book, Champagne in Britain 1800-1914: how the British transformed a French luxury won the 2022 Prix de l’OIV (History).

He has written widely on the history of wine – including work on the changing taste(s) of wine and food in nineteenth-century Britain and America and was History Editor for the Routledge Handbook of Wine and Culture published early 2022 under the general editorship of Professor Steve Charters MW.

He acts as Wine Steward for his Oxford college (UK), where he also teaches wine appreciation courses for students and fellows.