Germany Is Driving the Quality Revolution for Non-Alcoholic Wine
By focusing on quality base wines and technological advancements, Germany is building on its long history of non-alcoholic wine production
By focusing on quality base wines and technological advancements, Germany is building on its long history of non-alcoholic wine production
High-ABV ciders are trending thanks to updated regulations on packaging and taxation—as well as shifting consumer demands
Some vineyard managers are turning to this affordable, natural farming method to combat a growing suite of climate change-related problems, such as drought and soil health
The aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
Private-label wines have long existed for restaurant and retail chains, but now a growing number of small wine retailers are collaborating with boutique wineries to make their own limited-release wines
Researchers and winemakers weigh in on how the centuries-old practice of fermenting white and red grapes together affects a wine’s color, flavor, and texture
As disasters and losses become more common, wineries are paying more to protect themselves—driving up the cost of wine
Across the world, some wineries and tasting rooms are turning to drag to get new faces in the door and change the script on the wine tasting experience
The state’s potential new American Viticultural Areas stretch from Sonoma to San Diego County
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
Industry experts offer tips for maximizing the educational and networking benefits of trips to wine country, from the prep to the follow-through
As a means of fighting climate change and preserving history, producers across Europe are reviving grape varieties that have never been cultivated for modern, commercial wine production