Mourvèdre Was Made for Heat. Rising Temperatures Are Testing It
In a warming climate, even one of the world’s most heat-tolerant grape varieties is reaching its limits
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In Provence, Some Rosé Winemakers Are Embracing a New Style
The fresh, fruit-forward profile of classic Provence rosé calls for reductive winemaking, but some producers are turning to a more oxidative approach to add complexity to their wines
Alcohol Levels Matter in Rosé—Here’s Why
Are winemakers just relying on unripe grapes to make stereotypically light, fresh rosés? Experts weigh in on this controversial issue
Does Malolactic Fermentation Have a Place in Rosé Production?
As climate change drives up temperatures and grape acidity drops, malolactic fermentations have mostly died out for rosés. But for a few key regions, grapes, and producers, rosés with malo still have a place
