The Science Behind Disease-Resistant Wine Grapes
Fungus-resistant hybrid grape varieties, known as PIWIs, are evolving through advances in breeding, offering growers new options in a changing climate
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Soju and Shōchū Are Paving the Way for Asian Spirits in the U.S. Market
As consumer interest grows, soju, shōchū, and baijiu are following distinct paths in the U.S. market, signaling that Asian spirits are evolving beyond a single trend
How Breweries Turned the 2026 World Cup Into Sales
With soccer fans drinking taprooms dry and weekday draft beer sales up, the 2026 World Cup was a win for the beer industry. Can breweries leverage this playbook for future events?
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
The Secret to a Cooler Fruit Zone? Vineyard Netting
Netting is no longer just for hail—it is becoming one of viticulture’s most versatile climate adaptation tools
What We Know About New Tariffs on American Alcohol
Alcohol industry members are dealing with trade war whiplash from the Trump administration’s stop-and-start tariffs on Canada, Mexico, and the rest of the world. Here’s the latest on the new trade crisis
The 6 Best Non-Alcoholic RTD Cocktails, According to Buyers
From classics like the Negroni and Margarita to botanical spritzes, these are the non-alcoholic RTD cocktails buyers keep restocking
How to Detect—and Prevent—Sunburn in Grapes
As climate change makes heat waves more prevalent, more producers have to combat sunburn in grapes—and the flabby, flat, rubbery notes they can bring to wine
Mourvèdre Was Made for Heat. Rising Temperatures Are Testing It
In a warming climate, even one of the world’s most heat-tolerant grape varieties is reaching its limits
5 Reasons Bartenders Are Embracing Root Vegetables
Root vegetables are becoming valuable tools behind the bar, offering natural sweetness, richer texture, longer-lasting ingredients, and new opportunities for food pairing
What Attaboy’s Union Victory Could Mean for the Bar Industry
After the employees of one of America’s most influential cocktail bars voted to unionize, many wonder whether a union can work at a small, independent establishment—and what that means for the rest of the industry
The Unlikely Rise of Alice and Olivier De Moor
The Courgis vignerons have spent decades challenging convention in one of Burgundy’s most traditional regions
Can Breweries Turn Mid-Strength Beer Into a Category of Its Own?
As moderation gains traction, breweries are building a category distinct from both light and non-alcoholic beer
Hennessy’s First RTD Cocktail Line Brings Cognac Into a Growing Category
With three summer-ready flavors, Hennessy is bringing cognac cocktails into the ready-to-serve space as consumer demand for RTDs continues to rise
7 American Rosés to Serve Now, According to Buyers
These buyer-approved domestic rosés stand out for their freshness, versatility, and distinct sense of place
The Making of Champagne’s Most Elusive Prestige Cuvée
By releasing wine only in select vintages and sourcing exclusively from Le Mesnil-sur-Oger, Salon has created a model of prestige rooted in patience and place
The Science of Tannins in Wine
Learn from wine professionals about the vineyard and cellar techniques shaping tannin expression in wine
Why Winemakers Are Split on the Benefits of Concrete Eggs
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
The Science Behind Reductive Aromas in Wine
Volatile sulfur compounds are polarizing aromas that can smell like anything from rotten eggs to struck match and beyond. How do they occur during viticulture and vinification—and are we thinking about them all wrong?
Behind the Scenes of Beverage Product Development
Beverage professionals break down the process of transforming an idea into a market-ready product, from formulation and sourcing to branding and compliance
How Adrianna Vineyard Became the Grand Cru of South America
A bold experiment in high-altitude viticulture evolved into a global benchmark for terroir-driven wine—and helped redefine perceptions of Argentine wine in the process
The New Rules of Wine Importing
Wine importers are adapting to volatility with sharper logistics, closer partnerships, and tighter cash management
How Bottega Gold Became the Global Signature for Premium Prosecco
Rooted in a centuries-old winemaking tradition, Bottega has built a global identity around Prosecco, combining Italian craftsmanship, distinctive design, and sustainability across a growing portfolio of wines and spirits
The 8 Best Naturally Low-Alcohol White Wines, According to Experts
Consumer demand for lighter, fresher wines has put the spotlight on naturally low-alcohol whites. Here are eight bottles wine professionals across the country recommend
