Plantings and quality of this native Austrian red grape are increasing—both in its home turf and New World regions
Inspired by their predecessors’ hard work and achievements, these young pioneers bring new winemaking styles—and a new agenda—as they carve their own path in the industry
The push to make worker welfare as important to the natural wine conversation as sulfur use and native yeasts
Opportunity abounds in today’s current hiring frenzy, but restaurant operators are looking for wine pros with new skills who can take on hybrid responsibilities
Bracing for another fire season, Napa and Sonoma viticulturists decide whether to replant or revitalize many vineyards that burned in 2020
The rosé category remains strong, but an influx of generic brands and the lingering impact of 2020 means it’s more crowded than ever. Will quality prevail?
How this Jura native red grape—a star of the natural wine movement—is being embraced by U.S. winemakers
Tariffs may be over, but many question whether the U.S. will reclaim its status as Burgundy’s top volume export market
Flexible business models and creative community engagement allow wine bars to stay profitable even in tumultuous times
A focus on indigenous grapes, terroir-driven winemaking, and a burgeoning natural wine movement push this overlooked Italian region in the spotlight
Backed by an established history, a penchant for experimentation, and an array of distinctive terroirs, New York State is proving itself as a formidable winegrowing region on the world stage.
A new certification program aims to define this carbon-capturing farming practice, which some believe could transform vineyards and combat climate change