What You Need to Know About Rioja’s New Regulations
New terroir-related classifications and white and sparkling wine categories are among the changes
Wine
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The Newest Trend in Portland Wine Bars: The Chef
As consumers demand a fuller experience, four new wine bars go beyond cheese and charcuterie with serious menus
The Bottle That Changed My Life
Somms and beverage directors share their most revelatory wine moments
Willamette Chardonnays Find a New Niche
Why Oregon producers are now championing the other Burgundian grape—and finding a growing audience
Cabernet Franc Is on the Rise in Argentina
The variety is hotly tipped as the country’s next star, but how far will it go?
5 Strategies for Selling Dessert Wines
Wine directors and retailers weigh in on increasing revenue and enhancing guest experiences with after-dinner sips
Exploring Rosé Winemaking Techniques
Wine professionals from Provence to Chile discuss the varying production methods for pink wines
Making Varietal Wines in Bordeaux
An upstart company is working with Château Lynch-Bages to make “component” wines
Embracing Old Oak Barrels
Some winemakers are using 100-year-old barrels, disproving the premise that they must be discarded after five years
How South Africa’s Wine Industry Plans to Survive the Water Crisis
Confronted with an epic drought, producers discuss their strategies for moving toward a more sustainable future
A New Retail Shop-Wine Bar Hybrid Shakes Up Charleston’s Wine Scene
Femi Oyediran and Miles White’s Graft celebrates a deep love of wine—and music
The Challenges–and Thrills–of Selling Spätburgunder
German Pinot is beating out Burgundies in blind tastings. But how do you move bottles?
