Oenologist checking the wine properties before closing barrels
Science

The Science Behind Reductive Aromas in Wine

Volatile sulfur compounds are polarizing aromas that can smell like anything from rotten eggs to struck match and beyond. How do they occur during viticulture and vinification—and are we thinking about them all wrong?

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Multiple people clink wine glasses filled with Beaujolais wines
Wine

The New Bargains in Beaujolais

Beaujolais—especially cru Beaujolais—has become more expensive over the last decade. But buyers insist that there are still plenty of values to be found

Visit of undergrounds caves, showing of sediment in bottle, traditional making of champagne sparkling wine in Cote des Bar, Champagne, France.
Science

The Science of Lees Aging

Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how

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Access LIVE Returns for 2024

Building on last year’s success, WSWA will unite all three tiers of the beverage alcohol industry in Las Vegas for nearly three days of energetic networking, dealmaking, and events


Regional Guides

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Sparkling wine being poured into wine glasses
By the Numbers

The State of the Sparkling Wine Market

Sparkling wine sales are robust across all major regions, but experts are on standby for a potential slowdown in the near future