How Vintners Use Cover Crops in Vineyards
Winegrowers and researchers weigh in on the benefits of cover crops—from improved soil health to reduced costs
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
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
Measuring a wine’s pH provides clues to acidity and character, but it doesn’t tell you everything
How bartenders use techniques like milk washing to improve the flavor and mouthfeel of some cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
Bartenders are playing with pressure, temperature, and time to get flavor faster
Beer experts discuss common beer flaws and what servers need to know to recognize them
Reducing dosage, blending high-acid reserve wines, and developing new hybrids are among the tactics to maintain freshness
Whether wild or cultivated, yeast can help distillers differentiate the flavor and complexity of whiskey, tequila, and other liquors
In seeking to express the true character of a site, winemaker Brandon Sparks-Gillis was brought one step closer by lab results