While Baga has been on the radar of wine professionals for many years, a new crop of grower-producers is driving change in the region and helping redefine the grape for U.S. drinkers
Over the past decade, every wine pro has come to know and love Pelaverga—but how did this little-grown grape skyrocket to fame?
Climate change and appealing economics are propelling this little-known, white Italian grape into the spotlight
A key ingredient in the production of Japan’s most iconic foods and drinks, koji mold lies at the heart of the sake brewing process
Thanks to Carricante’s appeal and resilience, Mount Etna’s white wine production is on track to close the gap with its reds by the end of 2024
Wild pet-nats, precise Chenin Blancs, and Palominos with a Mexican accent—the young winemakers of Valle de Guadalupe are learning to define a region
A sparkling wine’s dosage or liqueur d’expedition is often communicated as a number—grams per liter of sugar—yet it’s not about sweetness. Here’s why
Best known for its role in sherry and vin jaune, flor imparts unique structure and flavor to wine. What conditions create a veil of flor—and how, exactly, does it impact wine style?
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
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
After decades of dwindling sales, Bordeaux’s storied sweet wine is testing new strategies to boost its popularity