Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?
Examining the effervescence in sparkling wine and its influence on mouthfeel, flavor, and aroma
Wine experts discuss what differentiates esters from other aroma compounds
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices
Glassmakers and wine experts weigh in on glassware design and the sensory perception of wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
Experts discuss the advantages and disadvantages of speeding up the maturation process
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
In California and Idaho, fermenting and aging in this oak alternative is catching on
Renegade producers are creating wines from grapes affected by Oregon wildfires
Warm-weather varieties are thriving, though extreme weather still poses challenges