Is Phylloxera Still a Threat to the Global Wine Industry?
Genetic adaptation, leaf-feeding populations, and global movement are reshaping the modern phylloxera threat
Tag: Education
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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?
How to Level Up Your Blind Tasting Skills
Want to ace your next blind tasting exam? These expert tips will help you achieve master-level wine tasting skills
Understanding the Many Identities of This Criolla Grape
Known as País, Mission, Criolla Chica, or Listán Prieto, depending on which country you’re in, this grape variety is a light red wonder that is winning over winemakers and sommeliers alike
The Beverage Director’s Guide to Financial Fundamentals
Being a beverage director is more than selecting great drinks—success requires a deep understanding of P&L statements, COGS, gross margins, and more
The Winemaker Who Took a Chance on Single-Vineyard Aligoté
Sylvain Pataille changed the industry’s perception of Burgundy’s underdog white grape—as well as the Marsannay appellation as a whole
The Science of Blending Wine
Blending wine is about much more than combining different grape varieties—it can impact alcohol, color, flavor, and more. Here, researchers and winemakers explain the science behind this important winemaking process
Experimental Side Labels Are Redefining Uruguay’s Wine Culture
When they aren’t working at traditional wineries, next-gen winemakers are driving innovation with experimental side projects—and pushing Uruguay’s wine industry forward in the process
How to Land Your First Brewing Job
Want to make a career out of brewing beer? SevenFifty Daily asked veteran brewers and brewmasters for advice on how to break in
The Under-the-Radar Australian Wine Region You Should Know
Despite its relative obscurity, Gippsland is producing some of the country’s most exciting wines, like cool-climate Chardonnays and Pinot Noirs that are on par with great Burgundies
The Opportunities and Challenges of Making Wine in Volcanic Soil
From Etna to the Canary Islands, volcanic wines have garnered a lot of attention in recent years. But what distinguishes volcanic soil, and how does it impact a resulting wine?
What to Know About 6 Newly Proposed AVAs
These six regions in Texas, Washington, and California—including one AVA that has already been approved—have exciting potential for the U.S. wine industry
The Australian Shiraz Stereotype Is All Wrong
Many Americans think that Australian Shiraz is inherently jammy and high in alcohol. But an exploration of the category reveals a highly diverse spectrum of wines, which is seldom acknowledged stateside
A Closer Look at the Role of Limestone Soil in Wine
Many professionals expect wines grown in limestone soil to be more focused and acid-driven—but is there a reason why?
How the Newest Master Sommelier Passed the Test
Game-like study sessions, a balanced mindset, and a strong support network are just a few of the elements that helped Myles Trapp, MS, earn his red pin
Argentina Is Still Rewriting the Story of Malbec
The quality and diversity of Argentine Malbec has evolved rapidly since it burst onto the scene in the 1990s—and winemakers are proving there’s much more to this signature variety than you think
