8 Lesser-Known Greek Grapes on the Rise
Across Greece, indigenous grape varieties are shedding old associations and offering a new, expanding view of Greek wine
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Are Library Wines Worth the Investment?
Producers, wholesalers, and buyers weigh in on the costs and benefits of selling aged wines after an initial vintage release
Sauternes Fights to Regain a Foothold with U.S. Wine Drinkers
After decades of dwindling sales, Bordeaux’s storied sweet wine is testing new strategies to boost its popularity
The Rise of Still Blanc de Noirs Wines
In California, Argentina, Germany, and beyond, winemakers are crafting white wines out of red grapes—without turning them into sparkling wines
What You Need to Know About Brazilian Wine
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
South African Wine Has Never Been Better—Have Americans Noticed?
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
Inside the Evolution of Crete’s Wine Industry
After a late bout of phylloxera, this Greek island’s wine industry is entering a new era thanks to enthusiastic young vintners and a newfound appreciation for native grapes
9 Canned Wines Actually Worth Drinking, According to Buyers
Retailers and beverage directors highlight canned wines they’re excited to sell, from classics like Muscadet and Beaujolais to orange piquette from California
What You Need to Know About Albanian Wine
One of the oldest wine-producing regions in the world, Albania is in the midst of a quality revolution as vignerons embrace native grape varieties
What You Need to Know About Slovenian Wine
With a focus on small production and minimal intervention techniques, Slovenian producers are writing a new chapter in the country’s wine story
Does Malolactic Fermentation Have a Place in Rosé Production?
As climate change drives up temperatures and grape acidity drops, malolactic fermentations have mostly died out for rosés. But for a few key regions, grapes, and producers, rosés with malo still have a place
The Benefits of Contour Farming in a Changing Climate
Some vineyard managers are turning to this affordable, natural farming method to combat a growing suite of climate change-related problems, such as drought and soil health
