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Germany’s Light Wines Are a Sommelier’s Secret Weapon
From Kabinett Riesling to high-quality dealcoholized bottlings, Germany’s cool-climate wines are uniquely suited to meet rising demand for lower-alcohol options in restaurants and retail
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
How Technology Is Transforming No- and Low-Alcohol Wine
From non-traditional yeasts to nano-membrane filtration, a wave of innovation is helping winemakers rebuild what’s lost when alcohol is removed from wine
The Science Behind Vertical Shoot Positioning in Vineyards
Once a default choice, VSP is being reevaluated as changing conditions expose tradeoffs in ripening, yield, and cost
The Promise—and Limits—of Biochar in the Vineyard
Biochar is gaining popularity with viticulturists for its ability to sequester carbon and improve soil health, but researchers are still learning when and where it’s most effective
6 Irish Whiskeys Buyers Are Excited to Stock Right Now
From small-batch specialty releases to reliable favorites, these are the Irish whiskeys that are driving interest among U.S. spirits buyers
Access LIVE 2026 Reinforces the Power of Cross-Tier Collaboration
Amidst a period of profound change for the beverage industry, WSWA’s annual gathering underscored the power of cross-tier partnership to navigate challenges and strengthen the industry’s future
The Mounting Economic Toll of Grapevine Trunk Diseases
From hidden infections to nursery spread, grapevine trunk diseases pose a costly and complex challenge for vineyards
What the Numbers Really Say About Gin in the U.S. Market
While overall gin volume sales continue to decline, premium-and-above brands are growing, revealing a category in transition rather than retreat
The Macallan’s Timeless Collection Debuts a New Design
Graphic designer David Carson reimagines the Timeless Collection, drawing inspiration from The Macallan’s Speyside distillery and 200-year legacy, while the whisky inside remains the same
Is Phylloxera Still a Threat to the Global Wine Industry?
Genetic adaptation, leaf-feeding populations, and global movement are reshaping the modern phylloxera threat
A Premium Berry Vodka Built for Modern Bar Programs
By pairing premium quality with a versatile, contemporary flavor, the new Grey Goose Berry Rouge is well positioned to drive sales behind the bar
The 7 Best Amaro Bottles, According to Bartenders
These amari are as diverse as the category, with a new release by a classic Italian producer, experimental flavor combinations, and a collaboration between a Vietnamese distillery and a traditional herbalist
How This Rioja Icon Is Taking Action to Outpace Industry Headwinds
Bodegas LAN is evolving its brand strategy to strengthen consumer connection in a changing market
Ready to Stop Bartending? Here’s How to Prepare for Your Next Role
From networking strategies to skill building, industry leaders and former bartenders share practical steps for a smooth transition away from bartending
New Look, Same Legendary Flavor for The Macallan’s High-Age-Statement Whiskies
The Macallan unveils a bold redesign for its Sherry Oak and Double Cask range, including the 25- and 30-year-old expressions, pairing a contemporary new look with the same exceptional sherry-seasoned cask maturation
Can Wine Appellation Systems Withstand Climate Change?
Extreme weather is testing long-standing appellation rules on allowed grape varieties, vineyard locations, and more, intensifying the debate over the future relevance of geographical indications
Resurrecting the Three-Chamber Still—and the Flavor of Pre-Prohibition Whiskey
Though costly and labor-intensive, the nearly extinct three-chamber still is being revived by tradition-obsessed distillers chasing the character of pre-Prohibition American whiskey
6 Wineries on the Rise in 2026
From the Iberian Peninsula to California, these six wine projects are capturing buyers’ attention with fresh ideas and serious results
The Simple Operational Changes That Can Speed Up Bar Service
Beverage directors and operators share the small, high-impact changes that can help bars move drinks more efficiently without sacrificing quality
Can Non-Alcoholic Tequila Replicate the Real Thing?
The boom in tequila and non-alcoholic drinks have fueled an inevitable crossover, but recreating tequila’s flavor without alcohol isn’t easy
‘It’s Worse Than What You’re Seeing on the News’: The Hospitality Workers on the Front Lines of ICE Raids
In Minneapolis and beyond, immigration crackdowns are destabilizing local bar and restaurant communities. Workers describe fear, loss, and the urgent need for industry-wide action
So, You Want to Land a Wine Harvest Job?
A practical guide for wine professionals who hope to land a seasonal internship at a winery
