Wild pet-nats, precise Chenin Blancs, and Palominos with a Mexican accent—the young winemakers of Valle de Guadalupe are learning to define a region
From vintage bottlings to varietal Pinot Meunier, here are the grower Champagnes that U.S. buyers are excited to pour through the new year
Traditional regions like Jerez, Bordeaux, and Champagne are allowing new grape varieties to be planted—but how much will they really impact these beloved wines?
Volatile sulfur compounds are polarizing aromas that can smell like anything from rotten eggs to struck match and beyond. How do they occur during viticulture and vinification—and are we thinking about them all wrong?
Sparkling wine sales are robust across all major regions, but experts are on standby for a potential slowdown in the near future
A sparkling wine’s dosage or liqueur d’expedition is often communicated as a number—grams per liter of sugar—yet it’s not about sweetness. Here’s why
Armed with the right climate and grape varieties—and now, the resources—Oregon winemakers set their sights on traditional-method sparkling wines
A recent influx of new releases from Champagne houses has been spurred by a changing climate, a move towards terroir specificities, and increasing demand for this sparkling wine
Beaujolais—especially cru Beaujolais—has become more expensive over the last decade. But buyers insist that there are still plenty of values to be found
Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how
U.S. wine buyers share their must-stock bottles for the season, from lesser-known Italian gems to Napa Valley icons
Best known for its role in sherry and vin jaune, flor imparts unique structure and flavor to wine. What conditions create a veil of flor—and how, exactly, does it impact wine style?