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
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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
