The New Conversation About White Wine and Tannins
More winemakers are using partial skin contact to create whites with firmer tannin structures and greater complexity
Tag: Producers
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How Winemakers Craft Clean Natural Wines
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
Distillers Push to Define American Single Malt
With quality and terroir expression at an all-time high in the burgeoning category, producers continue to lobby for formal and consistent regulations
Terroir in Whisky? Proven, At Last
Mark Newton on Waterford’s groundbreaking—and controversial—whisky terroir project
The Zimbabwean Somm Reimagining South Africa’s Wine Industry
How Tinashe Nyamudoka is creating a new model for a Black-owned wine brand in a country fraught with inequality
Essential Workers: Drink Pros Bring Hospitality to the Pandemic Front Lines
How beverage and restaurant workers are using their well-honed hospitality skills to provide transformative relief efforts
The Pandemic-Fueled Boom for Craft Lagers
Small brewers have shifted to beers with longer shelf lives and less expensive ingredients, which means more lagers and fewer IPAs
Meet the New Generation of Nonalcoholic Spirits
How a growing number of producers are creating a range of innovative ethanol-free spirits that aim to achieve flavor and textural complexity sans ethanol
Walla Walla Confronts Phylloxera
Washington’s vast appellation is battling the dreaded vineyard pest for the first time. Why are some wine producers more worried than others?
Portugal’s Vintners on the Forefront of Climate Change
Hit harder than most wine regions by rising temperatures and drought, this small country emerges as a global leader in responding to the climate threat
What is Natural Wine?
A new definition aims to bring clarity and consensus to the polarizing category, yet it may have the opposite effect
Could Timorasso Be Italy’s Most Exciting, Age-Worthy White Wine?
A once-obscure Piemontese grape is on the rise, and it’s being embraced by Italian producers and American sommeliers