Why Aligoté Is Rising in Burgundy and Beyond
Once regulated to kir and Crémant, Aligoté is gaining ground as new growers focus on terroir, lower yields, and improved winemaking
LATEST
A Guide to Germany’s New Wine Classification System
Germany’s updated wine law—which is mandatory from the 2026 vintage—introduces PDOs, PGIs, and stricter regional control, but understanding the new hierarchy won’t necessarily be easier
The 3 Sake Trends on the Rise in 2026
From milling ratios to brewing techniques, the world of sake is constantly evolving. These are the key developments pushing the category forward in the new year
The Science of Grape Pressing
By using more sophisticated technology and focusing on technique, winemakers can use grape presses to craft more precise wines of different quality levels and styles
How Mechanical Harvesting Impacts Wine Quality
As labor becomes even scarcer, even ultra-premium wineries are expected to turn to mechanical harvesters. Will wine quality suffer?
In Regions Known for Red, Is White Wine the Future?
As consumer drinking preferences shift, some of the world’s best-known red wine regions are turning their attention to whites—but changing consumer perceptions of a region is more difficult
The Science of Petrol Aromas in Wine
A peculiar signature of Riesling, petrol aromas stem from the compound TDN, but certain conditions in the vineyard can increase its presence
The Science of Carbonic Maceration in Wine
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
The Science of Koji in Sake Production
A key ingredient in the production of Japan’s most iconic foods and drinks, koji mold lies at the heart of the sake brewing process
Why Are There So Many New Champagne Cuvées This Year?
A recent influx of new releases from Champagne houses has been spurred by a changing climate, a move towards terroir specificities, and increasing demand for this sparkling wine
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
8 Lesser-Known Greek Grapes on the Rise
Across Greece, indigenous grape varieties are shedding old associations and offering a new, expanding view of Greek wine
The Science Behind Noble Rot Wines
Botrytis cinerea can ruin a grape harvest—or lead to some of the world’s most coveted wines. Researchers investigate why this happens and how it affects both the grapes and the finished wine
Building a Wine Movement for Underrepresented People and Grape Varieties Alike
With a mission-driven distribution portfolio and a nonprofit events organization, Jahdé Marley is uplifting the people—and grape varieties—that the wine industry has traditionally discounted
What’s Driving the Growth of Calvados in the U.S. Market?
As Americans’ love for apples coincides with a rising appreciation for brown spirits, Calvados finds a new home in the U.S. market
The Cost of Insuring Against Wine Disasters
As disasters and losses become more common, wineries are paying more to protect themselves—driving up the cost of wine
The Science Behind UV Light in Vineyards
Wine regions that receive higher levels of UV light are finding it comes with unexpected challenges—and benefits
Yes, It’s OK to Heat Premium Sake
Breaking the hot sake taboo, a growing number of restaurants are serving their high-end bottles warm
What is Natural Wine?
A new definition aims to bring clarity and consensus to the polarizing category, yet it may have the opposite effect
Sake Brewers Are Turning to Wine for Inspiration
By abandoning traditional classifications and embracing winemaking techniques and ancient styles, pioneering brewers in Japan aim to change the way we talk about sake
Reclaiming Napa’s Classic Style
How changes in philosophy, farming, and ownership are bringing a return to freshness at some of Napa’s most historic wineries
