A New Wave of Umami Wines Blooms Under Flor
New World winemakers are utilizing the yeast layer to create savory, unfortified wines that reference Old World regions
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The Management Genius of Andy Fortgang
The prodigal New York somm turned Portland restaurateur has helped shape the careers of wine professionals on both coasts
Taking the Concept of Vine Variability to New Levels
The proprietor of Hiyu Wine Farm discusses his techniques and explains why viticultural diversity is the future
Harvest and Crush Mishaps You’ll Never Forget
Gushing must, insect infestations, and drunken interns are just the beginning
Tasting Room Encounters Gone Horribly Wrong
Industry professionals share the most awkward and obnoxious situations they’ve encountered at winery tasting rooms
Overturning the Monoclonal Status Quo
Some American winegrowers are rejecting the prevailing monoclone model and revisiting older techniques
How Nate Ready is Reenvisioning Genetic Diversity in the Vineyard
At Oregon’s Hiyu Wine Farm, the vigneron is using 17th-century viticultural techniques to create a wine style for the future
Moscato May Be Out, But Saracco is Still In
While sales of the sweet, sparkling wine slow to a dribble, Saracco Moscato defies the odds
The Many Lives of Alpana Singh
From determined college dropout to Master Sommelier, television personality, and restaurant owner, Chicago’s celeb somm has done it all
Studying Wine Science in Paradise
Eschewing popular domestic programs, an American somm heads down under
Embracing Old Oak Barrels
Some winemakers are using 100-year-old barrels, disproving the premise that they must be discarded after five years
Linfield College to Offer Expanded Wine Studies Program
Following a $6 million gift, the Oregon college will offer a degree focused on winery sales, hospitality, and management