Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
Wine professionals discuss the impact of wild and commercial strains on fermentations
New technologies like gene editing hold promise for improving the fruit’s resistance to disease
Added complexity is just one of the benefits of fermenting grapes on their stems
How interrupting fermentation enables winemakers to create semi-sparkling wines
GuildSomm’s Kelli White examines how the aphid-like insect has transformed viticulture
Understanding the processes that yield copper and amber hues in wines
Oxidized, oxidative, oxidated—when it comes to winemaking, what does it all mean?
When it comes to the sense of smell, millions of extra cells in the olfactory bulb may give women an advantage over men
A new virus that started spreading across California vineyards—and the nation—in the 2000s is under investigation
How fires near vineyards can affect a wine’s sensory details, imparting smoky aromas and putting the wine at risk