Discovering the Character of Unfortified Palomino—in Spain and Beyond
Around the world, winemakers are embracing this heat- and drought-tolerant variety—most commonly associated with sherry—to craft fresh, energetic wines, sans fortification
Tag: Producers
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Could Reuse Be the Future of Wine Packaging?
Lightweight glass, recycling, and alternative packaging provide steps towards a greener future, but the ultimate solution lies in reuse
The Path to Zero-Emission Wine Shipping
As the wine industry reckons with the climate impact of its global transportation network, options multiply for decarbonizing freight and shipping
Understanding the Impact of Atmospheric Inversion Layers in Viticulture
When large bodies of water, like the Pacific Ocean, create temperature inversions in the atmosphere, it upends growing norms for coastal and mountain vineyards
How Cellar Climate Impacts Barrel-Aged Wine
Cooler temperatures and higher humidity in barrel-aging rooms can create fresher, cleaner wines, but the impact of a warming climate poses challenges to these ideal conditions
What’s Driving the Growth of Calvados in the U.S. Market?
As Americans’ love for apples coincides with a rising appreciation for brown spirits, Calvados finds a new home in the U.S. market
What You Need to Know About Slovenian Wine
With a focus on small production and minimal intervention techniques, Slovenian producers are writing a new chapter in the country’s wine story
Does Malolactic Fermentation Have a Place in Rosé Production?
As climate change drives up temperatures and grape acidity drops, malolactic fermentations have mostly died out for rosés. But for a few key regions, grapes, and producers, rosés with malo still have a place
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
Imperial Ciders Are Growing Fast—Here’s Why
High-ABV ciders are trending thanks to updated regulations on packaging and taxation—as well as shifting consumer demands
The Benefits of Contour Farming in a Changing Climate
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 Science of Thiols in Wine
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
Why Independent Wine Retailers Are Making Custom Cuvées
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
The Science of Grape Co-Fermentation
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
The Cost of Insuring Against Wine Disasters
As disasters and losses become more common, wineries are paying more to protect themselves—driving up the cost of wine
How Drag Shows Are Diversifying the Wine Tourism Experience
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
What to Know About 6 of California’s Proposed AVAs
The state’s potential new American Viticultural Areas stretch from Sonoma to San Diego County
Could Gene Editing Create More Disease-Resistant Grape Varieties?
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
How Wine Professionals Can Get the Most Out of Winery Visits
Industry experts offer tips for maximizing the educational and networking benefits of trips to wine country, from the prep to the follow-through
Inside the Movement to Revive Forgotten Grape Varieties
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
A Proposed Pesticide Ban Divides Austrian Vintners
A draft EU proposal would prohibit the use of pesticides in nature reserves—but for winemakers in the challenging region of the Wachau, is there an alternative?
How Bordeaux Opened its Doors to Wine Tourism
Two decades ago, Bordeaux vineyards were virtually closed to tourism; now, it’s one of the world’s premier wine destinations. What changed?
5 Rising-Star AAPI Drinks Professionals
Our original AAPI Drinks Innovators are passing the mantle to the next generation, nominating the AAPI beverage directors, producers, bartenders, and more who are breaking boundaries
The Big Business of Booze Trails
Linking distilleries, wineries, and breweries in a tourist-friendly map or trail raises the bottom line for the producers involved, but also gives local economies a much-needed boost
