Skin-macerated white wines have become as diverse a category as any. Now, restaurants and retailers are highlighting that diversity to guide consumers through the many shades of orange
Approved by Chianti Classico Consorzio members in June 2021, the 11 production zones offer more specificity of origin for Gran Selezione wines
Hawaii’s long history of sugarcane production makes it the perfect place to produce high-quality rum—and with a new wave of talented distillers, that potential is fast becoming a reality
New energy, a return to indigenous grape varieties, and experimental techniques make it high time to explore the full spectrum of Lebanon’s wines
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
Amidst movements to leave the Cava DO, the denomination has introduced new, quality-minded regulations. Can it change the perception of Spain’s most famous sparkling wine?
Recent research has identified a link between lower sulfur dioxide usage and higher levels of headache-inducing biogenic amines. Could it mean the end for no-SO2-added wines?
In France and the U.S., winemakers are moving from fresh and zippy to richly textured, age-worthy styles with this rising star white grape
Plantings and quality of this native Austrian red grape are increasing—both in its home turf and New World regions
How this Jura native red grape—a star of the natural wine movement—is being embraced by U.S. winemakers
A new definition aims to bring clarity and consensus to the polarizing category, yet it may have the opposite effect
A once-obscure Piemontese grape is on the rise, and it’s being embraced by Italian producers and American sommeliers