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The New Bargains in Beaujolais
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
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
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
Retailers and beverage directors highlight canned wines they’re excited to sell, from classics like Muscadet and Beaujolais to orange piquette from California
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