What You Need to Know About Slovenian Wine
With a focus on small production and minimal intervention techniques, Slovenian producers are writing a new chapter in the country’s wine story
Tag: Wine
LATEST
Does Malolactic Fermentation Have a Place in Rosé Production?
As climate change drives up temperatures and grape acidity drops, malolactic fermentations have mostly died out for rosés. But for a few key regions, grapes, and producers, rosés with malo still have a place
Germany Is Driving the Quality Revolution for Non-Alcoholic Wine
By focusing on quality base wines and technological advancements, Germany is building on its long history of non-alcoholic wine production
The Benefits of Contour Farming in a Changing Climate
Some vineyard managers are turning to this affordable, natural farming method to combat a growing suite of climate change-related problems, such as drought and soil health
Looking to Field Blends as the Ultimate Expression of Terroir
For Portland, Oregon, sommelier and restaurateur Kelsey Glasser, field blends from around the world tell the story of one unique vineyard in a more sustainable way
The Science of Thiols in Wine
The aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
Why Independent Wine Retailers Are Making Custom Cuvées
Private-label wines have long existed for restaurant and retail chains, but now a growing number of small wine retailers are collaborating with boutique wineries to make their own limited-release wines
The Science of Grape Co-Fermentation
Researchers and winemakers weigh in on how the centuries-old practice of fermenting white and red grapes together affects a wine’s color, flavor, and texture
The Cost of Insuring Against Wine Disasters
As disasters and losses become more common, wineries are paying more to protect themselves—driving up the cost of wine
How Drag Shows Are Diversifying the Wine Tourism Experience
Across the world, some wineries and tasting rooms are turning to drag to get new faces in the door and change the script on the wine tasting experience
What to Know About 6 of California’s Proposed AVAs
The state’s potential new American Viticultural Areas stretch from Sonoma to San Diego County
Santa Barbara Wine
Santa Barbara’s diverse, well-balanced, affordable wines are well worth seeking out—including these three producers to watch
8 Italian Wines Worth Selling Now, According to Buyers
Retail and restaurant buyers spotlight the Italian wines they’re excited to stock, from Valle d’Aosta to Sicily
Could Gene Editing Create More Disease-Resistant Grape Varieties?
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
How Wine Professionals Can Get the Most Out of Winery Visits
Industry experts offer tips for maximizing the educational and networking benefits of trips to wine country, from the prep to the follow-through
Next-Gen Barolo
On-the-ground research has led Thatcher Baker-Briggs to meet a number of young vintners who are rethinking accepted Barolo vinification techniques—and their wines are delicious
Inside the Movement to Revive Forgotten Grape Varieties
As a means of fighting climate change and preserving history, producers across Europe are reviving grape varieties that have never been cultivated for modern, commercial wine production
A Proposed Pesticide Ban Divides Austrian Vintners
A draft EU proposal would prohibit the use of pesticides in nature reserves—but for winemakers in the challenging region of the Wachau, is there an alternative?
Gabriel Meffre
At a mainstay Washington, D.C. wine shop, the Rhône Valley wines of Gabriel Meffre offer range and value for collectors and casual consumers alike
How Bordeaux Opened its Doors to Wine Tourism
Two decades ago, Bordeaux vineyards were virtually closed to tourism; now, it’s one of the world’s premier wine destinations. What changed?
Volcanic White Wines
When temperatures rise, DECANTsf wine buyer Simi Grewal gravitates towards textured, smoky, salty white wines, specifically those from the world’s volcanic wine regions
The Growing Movement Behind ‘Long Charmat’ Sparkling Wine
In Italy, Brazil, and beyond, winemakers are leaving Charmat-method bubbly on the lees for longer periods of time in the effort to make more complex and robust wines
Apple and Grape Co-Ferments
A local wine director thinks co-fermenting apples and grapes into pét-nat-style sparklers could help preserve Sonoma’s 150-year-old apple trees
7 New AVAs in Nontraditional Winegrowing States
California isn’t the only state proposing new AVAs. Petitions are being considered for unexpected appellations on the East Coast and in the Midwest
