Why Some Champagne Producers are Going Organic and Biodynamic
Farming biodynamically and organically in Champagne has traditionally been seen as risky business, but a growing movement is challenging that prejudice
Wine
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3 Wine Harvesting Myths Debunked
Why harvest dates are about more than sugar and acid, hand-harvesting isn’t always best, and more
The Sparkling Nomad
How one intrepid, roving winemaker is putting Willamette Valley sparkling wine on the world wine map
Lining Up for That Next Vintage
Can the wine industry replicate the “limited edition” excitement that’s helped propel the craft beer movement?
Overcoming the Kosher Conundrum in the U.S. Market
How Israeli wines are challenging perceptions and starting to establish their own identity in the American marketplace
Costières de Nîmes: Unsung Hero of the Rhône
Writer Jessica Dupuy considers a region that’s been flying under the radar for far too long
What We Talk About When We Talk About Sulfites
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
Private-Label Wines: A Peek Behind the Label
From high-end restaurants to hotel chains, everyone’s getting into the game
Exploring the Future of Cork Closures
The largest cork manufacturer says its corks will be TCA free by 2020. How will that affect the industry?
Experimentation Abounds in the Columbia Gorge
Sommelier Amanda Smeltz explores the young Pacific Northwest appellation, finding exciting wines and emerging producers
Navigating France’s Recent Hard-Hit Vintages
If this year’s French harvest production hits a historic low, what will we end up drinking from the 2017 harvest?
Why Are Sommeliers Making Wine?
Winemaking is the next frontier for multihyphenate sommeliers who want to get their hands dirty
