Farming biodynamically and organically in Champagne has traditionally been seen as risky business, but a growing movement is challenging that prejudice
Why harvest dates are about more than sugar and acid, hand-harvesting isn’t always best, and more
How one intrepid, roving winemaker is putting Willamette Valley sparkling wine on the world wine map
Can the wine industry replicate the “limited edition” excitement that’s helped propel the craft beer movement?
How a family of Mâcon winemakers sustains themselves during weeks of back-breaking work
How Israeli wines are challenging perceptions and starting to establish their own identity in the American marketplace
Writer Jessica Dupuy considers a region that’s been flying under the radar for far too long
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
From high-end restaurants to hotel chains, everyone’s getting into the game
The largest cork manufacturer says its corks will be TCA free by 2020. How will that affect the industry?
Sommelier Amanda Smeltz explores the young Pacific Northwest appellation, finding exciting wines and emerging producers
Examining how diurnal shift, fermentation styles, and wine-making processes impact the final product