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Diana Hawkins is a Certified Sommelier with an MSc in Wine Science who’s worked at top Chicago restaurants, including the James Beard Award-winning Lula Cafe and three-Michelin-star Alinea. In 2017, she traded in her wine key for a pair of work boots and moved to Aotearoa New Zealand to pursue a winemaking career. She works as an assistant winemaker and as head winemaker for her own wine brand, Responsible Hedonist. She completed her WSET Level 3 Award in Wine with Distinction and dreams of becoming a Master of Wine. When not exploring the wine world, Diana loves listening to music, kayaking around Waiheke Island, and practicing yoga.
The proliferation of closure options in recent years has complicated the choice for winemakers—especially when it comes to sustainability
Recent research has identified a link between lower sulfur dioxide usage and higher levels of headache-inducing biogenic amines. Could it mean the end for no-SO2-added wines?
