Why harvest dates are about more than sugar and acid, hand-harvesting isn’t always best, and more
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
Oxidized, oxidative, oxidated—when it comes to winemaking, what does it all mean?
Examining how diurnal shift, fermentation styles, and wine-making processes impact the final product
When it comes to the sense of smell, millions of extra cells in the olfactory bulb may give women an advantage over men
A new virus that started spreading across California vineyards—and the nation—in the 2000s is under investigation
How fires near vineyards can affect a wine’s sensory details, imparting smoky aromas and putting the wine at risk
A Tales of the Cocktail panel dives into the processes—and molecules—that contribute flavor characteristics