The Sparkling Nomad
How one intrepid, roving winemaker is putting Willamette Valley sparkling wine on the world wine map
LATEST
What We Talk About When We Talk About Sulfites
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
3 New Masters of Wine on How They Did It
Or how to succeed in wine by really, really trying
The Science of Wine Oxidation
Oxidized, oxidative, oxidated—when it comes to winemaking, what does it all mean?
War of the Noses
When it comes to the sense of smell, millions of extra cells in the olfactory bulb may give women an advantage over men
Competition Tips from TEXSOM’s Newly Named Best Sommelier
Andres Blanco, of Houston’s Caracol, on what it takes to win
Red Blotch Rising
A new virus that started spreading across California vineyards—and the nation—in the 2000s is under investigation
The Science of Smoke Taint
How fires near vineyards can affect a wine’s sensory details, imparting smoky aromas and putting the wine at risk
Luke Wohlers of Importer Walden Selections
This former sommelier is importing some of the more interesting bottles available in the Pacific Northwest
How Somm Time Became a Wine Industry Hangout
Mastering the recipe for conviviality among wine industry insiders at a New York City wine bar
