The Science Behind Disease-Resistant Wine Grapes
Fungus-resistant hybrid grape varieties, known as PIWIs, are evolving through advances in breeding, offering growers new options in a changing climate
Tag: Education
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The Secret to a Cooler Fruit Zone? Vineyard Netting
Netting is no longer just for hail—it is becoming one of viticulture’s most versatile climate adaptation tools
How to Detect—and Prevent—Sunburn in Grapes
As climate change makes heat waves more prevalent, more producers have to combat sunburn in grapes—and the flabby, flat, rubbery notes they can bring to wine
Mourvèdre Was Made for Heat. Rising Temperatures Are Testing It
In a warming climate, even one of the world’s most heat-tolerant grape varieties is reaching its limits
The Unlikely Rise of Alice and Olivier De Moor
The Courgis vignerons have spent decades challenging convention in one of Burgundy’s most traditional regions
The Making of Champagne’s Most Elusive Prestige Cuvée
By releasing wine only in select vintages and sourcing exclusively from Le Mesnil-sur-Oger, Salon has created a model of prestige rooted in patience and place
Why Winemakers Are Split on the Benefits of Concrete Eggs
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
How Adrianna Vineyard Became the Grand Cru of South America
A bold experiment in high-altitude viticulture evolved into a global benchmark for terroir-driven wine—and helped redefine perceptions of Argentine wine in the process
The Science Behind Dry Farming
Winemakers and researchers say dry farming can improve vine resilience and soil health—but only under the right conditions
Georgian Wine Looks Beyond Its Amber Identity
From Saperavi to western Georgian whites, a growing number of producers are pushing beyond amber styles to showcase the country’s full range
A Guide to Germany’s New Wine Classification System
Germany’s updated wine law—which is mandatory from the 2026 vintage—introduces PDOs, PGIs, and stricter regional control, but understanding the new hierarchy won’t necessarily be easier
How Technology Is Transforming No- and Low-Alcohol Wine
From non-traditional yeasts to nano-membrane filtration, a wave of innovation is helping winemakers rebuild what’s lost when alcohol is removed from wine
The Science Behind Vertical Shoot Positioning in Vineyards
Once a default choice, VSP is being reevaluated as changing conditions expose tradeoffs in ripening, yield, and cost
The Mounting Economic Toll of Grapevine Trunk Diseases
From hidden infections to nursery spread, grapevine trunk diseases pose a costly and complex challenge for vineyards
Is Phylloxera Still a Threat to the Global Wine Industry?
Genetic adaptation, leaf-feeding populations, and global movement are reshaping the modern phylloxera threat
Ready to Stop Bartending? Here’s How to Prepare for Your Next Role
From networking strategies to skill building, industry leaders and former bartenders share practical steps for a smooth transition away from bartending
Resurrecting the Three-Chamber Still—and the Flavor of Pre-Prohibition Whiskey
Though costly and labor-intensive, the nearly extinct three-chamber still is being revived by tradition-obsessed distillers chasing the character of pre-Prohibition American whiskey
So, You Want to Publish a Wine Book?
From pitch to publication, sommeliers and wine professionals share what it takes to translate years of experience into a book
The Science of Aging Wine Under Screw Cap
Can wines successfully age under screw cap? Long-term producer data and ample scientific research now offers a detailed answer
Wine Is Getting Serious in China’s Ningxia Region
Just a few decades ago, Ningxia was an impoverished rural region in north-central China. Today, it is at the forefront of the country’s quality wine revolution
The Science of Grape Pressing
By using more sophisticated technology and focusing on technique, winemakers can use grape presses to craft more precise wines of different quality levels and styles
Study Tips from a Newly Minted Master Sommelier
Tens of thousands of flashcards and a network of supportive fellow candidates helped David Reuss, MS, become the sole candidate to pass this year’s grueling Master Sommelier exam
Does Crop Thinning Really Lead to Better Wine?
Crop thinning—the practice of removing some grape clusters from the vine before harvest—is thought to boost the quality of the remaining crop, but how well does it actually work?
Will the Newly Revamped Cru Bourgeois Win Over Wine Buyers?
After decades of back and forth, the bar is said to be higher than ever for the 2025 Cru Bourgeois classification in Bordeaux. Will this help the designation find new footing?
