Recent research has identified a link between lower sulfur dioxide usage and higher levels of headache-inducing biogenic amines. Could it mean the end for no-SO2-added wines?
The science behind horses’ impact on soil and vineyard health—and why some growers around the world are bringing back this traditional, yet difficult, way of farming
Better materials, vineyard longevity, higher quality, and increasing consumer demand are creating a healthier bottom line for organically farmed wines
More winemakers are using partial skin contact to create whites with firmer tannin structures and greater complexity
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
Experts explain what it really means to describe a wine as “terpenic”
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
Ongoing studies suggest that vineyard-specific microorganisms affect wine character. But does that mean natural wine is more expressive of terroir?
France’s National Institute for Agricultural Research has developed new, disease-resistant varieties that allow growers to adapt to environmental challenges
Winegrowers and researchers weigh in on the benefits of cover crops—from improved soil health to reduced costs
Sensory scientists and wine experts weigh in on minerality and its effect on wine
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks