Skin-macerated white wines have become as diverse a category as any. Now, restaurants and retailers are highlighting that diversity to guide consumers through the many shades of orange
Sommeliers from around the country share their must-have rosés to pour this spring
Approved by Chianti Classico Consorzio members in June 2021, the 11 production zones offer more specificity of origin for Gran Selezione wines
The 2021 vintage underscored the many challenges that southern French producers are facing amidst climatic extremes and rising temperatures. How will it impact their rosés?
A new wave of retailers and wine bars are finding success in smaller, historically overlooked markets. They share tips and tactics for getting the wines they want, increasing sales, and building community in local markets
New energy, a return to indigenous grape varieties, and experimental techniques make it high time to explore the full spectrum of Lebanon’s wines
Diverse, vibrant, and unique Australian wine categories are newly exciting U.S. buyers and driving sales for restaurants and retailers
Northern California wineries that rely on Merlot for Bordeaux-style blends and varietal wines are struggling to secure enough high-quality grapes. What’s driving this shortage and what can be done to fix it?
With the recent explosion of consumer interest, industry pros shed light on where the no- and low-alcohol wine category is headed, why to buy it, and how to sell it
During a time of change, the wine industry is once again proving its resilience. Here are the key trends shaping the wine world in the year to come
A look at our most-read wine features of the year, from new research about wine headaches to the case for sommeliers’ impact on restaurant profits
As small producers in California, Oregon, and Washington sharpen their focus on this niche grape, the West Coast is becoming an insider source for edgy Riesling styles
A look at the performance of France’s most famous sparkling wine region—and what to expect in the months ahead
Many new AVAs have been created based on the impact of wind—but those winds, including famed ones from around the world, are changing with the climate. What can viticulturalists and winemakers do to keep up?