Understanding the Science of Barrel Entry Proof in Whiskey
The alcoholic strength of whiskey when it enters a cask is a crucial yet underexplored factor in its maturation process
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The Wine Industry’s Human Rights Challenge
It’s time to scrutinize the significant labor issues facing the wine sector—and explore the preliminary steps being taken to mitigate them
The Science of Flor Yeast
Best known for its role in sherry and vin jaune, flor imparts unique structure and flavor to wine. What conditions create a veil of flor—and how, exactly, does it impact wine style?
Can Alternative Yeasts Lower Wine’s Alcohol Content?
Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae
How Cellar Climate Impacts Barrel-Aged Wine
Cooler temperatures and higher humidity in barrel-aging rooms can create fresher, cleaner wines, but the impact of a warming climate poses challenges to these ideal conditions
The Science of Grape Co-Fermentation
Researchers and winemakers weigh in on how the centuries-old practice of fermenting white and red grapes together affects a wine’s color, flavor, and texture
Are Island Wine Regions Under Threat?
What You Need to Know About Romanian Wine
Unknown to most, Romania is one of the world’s largest winemaking countries. Now, it’s upping its premium wine game—and its reputation
What Sherry’s New Regulations Mean for the Region
A suite of new regulations went into effect for DO Sherry that producers hope will pave the way for premiumization and push the category even further
The Science Behind Non-Alcoholic Beer and Wine Production
Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
Is It Time To Pay Attention to English Whisky?
English whisky, a previously nonexistent category, is growing fast with a flurry of new brands soon to arrive on U.S. shores
