The Complex Role of Dosage in Sparkling Wine
A sparkling wine’s dosage or liqueur d’expedition is often communicated as a number—grams per liter of sugar—yet it’s not about sweetness. Here’s why
A sparkling wine’s dosage or liqueur d’expedition is often communicated as a number—grams per liter of sugar—yet it’s not about sweetness. Here’s why
Armed with the right climate and grape varieties—and now, the resources—Oregon winemakers set their sights on traditional-method sparkling wines
A recent influx of new releases from Champagne houses has been spurred by a changing climate, a move towards terroir specificities, and increasing demand for this sparkling wine
Beaujolais—especially cru Beaujolais—has become more expensive over the last decade. But buyers insist that there are still plenty of values to be found
U.S. wine buyers share their must-stock bottles for the season, from lesser-known Italian gems to Napa Valley icons
As a new edition of The Oxford Companion to Wine launches, editor Jancis Robinson, MW, discusses the impact and evolution of this monumental resource, 30 years on
Across Greece, indigenous grape varieties are shedding old associations and offering a new, expanding view of Greek wine
Producers, wholesalers, and buyers weigh in on the costs and benefits of selling aged wines after an initial vintage release
After decades of dwindling sales, Bordeaux’s storied sweet wine is testing new strategies to boost its popularity
In California, Argentina, Germany, and beyond, winemakers are crafting white wines out of red grapes—without turning them into sparkling wines
Although Brazil has been producing wine for nearly 500 years, the country’s wine industry is still figuring out its modern identity by exploring different wine styles, grapes, and viticultural methods
Despite its high quality and good value, South African wine still represents a fraction of the wine imported into the U.S. market. Why? The complex answer stretches back decades