The Economic and Cultural Stakes of Losing Ancient Vine-Training Systems
As labor costs soar, global wine regions are forced to weigh the high expense of traditional vineyard design against its tourism appeal and climate-adapting benefits
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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
The Mounting Economic Toll of Grapevine Trunk Diseases
From hidden infections to nursery spread, grapevine trunk diseases pose a costly and complex challenge for vineyards
Is Phylloxera Still a Threat to the Global Wine Industry?
Genetic adaptation, leaf-feeding populations, and global movement are reshaping the modern phylloxera threat
Can Wine Appellation Systems Withstand Climate Change?
Extreme weather is testing long-standing appellation rules on allowed grape varieties, vineyard locations, and more, intensifying the debate over the future relevance of geographical indications
Wine Is Getting Serious in China’s Ningxia Region
Just a few decades ago, Ningxia was an impoverished rural region in north-central China. Today, it is at the forefront of the country’s quality wine revolution
The Science of Blending Wine
Blending wine is about much more than combining different grape varieties—it can impact alcohol, color, flavor, and more. Here, researchers and winemakers explain the science behind this important winemaking process
A Breakthrough Year for Low-Alcohol Wines
It’s a pivotal moment for the no- and low-alcohol wine market, with production increasing and the first geographical indications in the EU
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
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
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
