
The Complex Role of Dosage in Sparkling Wine
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
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
Armed with the right climate and grape varieties—and now, the resources—Oregon winemakers set their sights on traditional-method sparkling wines
A recent influx of new releases from Champagne houses has been spurred by a changing climate, a move towards terroir specificities, and increasing demand for this sparkling wine
Beaujolais—especially cru Beaujolais—has become more expensive over the last decade. But buyers insist that there are still plenty of values to be found
Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how
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?
To find new sales channels in a flagging market, breweries are partnering with third-party shippers to bring fresh beer to customers’ doorsteps
Across Greece, indigenous grape varieties are shedding old associations and offering a new, expanding view of Greek wine
Producers, wholesalers, and buyers weigh in on the costs and benefits of selling aged wines after an initial vintage release
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
Beverage industry leaders weigh in on the third edition of SevenFifty Daily’s industry-wide report, conducted in partnership with Provi, which reveals a seismic shift in workplace attitudes and priorities
Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae