Dispatch
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Nearly 400 years ago, Chenin Blanc traveled from France to South Africa, where it thrived in a warmer, drier climate. Now, researchers from the two countries are teaming up to find more resilient clones amidst climate change
In today’s tumultuous climate, launching a new wine label is no easy feat—but it’s not impossible. Founders and owners share their advice for successfully bringing a brand to market
By using more sophisticated technology and focusing on technique, winemakers can use grape presses to craft more precise wines of different quality levels and styles
From an Armenian bubbly to aged Châteauneuf-du-Pape, these are the by-the-glass wines that sommeliers recommend now
Tens of thousands of flashcards and a network of supportive fellow candidates helped David Reuss, MS, become the sole candidate to pass this year’s grueling Master Sommelier exam
Crop thinning—the practice of removing some grape clusters from the vine before harvest—is thought to boost the quality of the remaining crop, but how well does it actually work?
After decades of back and forth, the bar is said to be higher than ever for the 2025 Cru Bourgeois classification in Bordeaux. Will this help the designation find new footing?
Want to ace your next blind tasting exam? These expert tips will help you achieve master-level wine tasting skills
Known as País, Mission, Criolla Chica, or Listán Prieto, depending on which country you’re in, this grape variety is a light red wonder that is winning over winemakers and sommeliers alike
Being a beverage director is more than selecting great drinks—success requires a deep understanding of P&L statements, COGS, gross margins, and more
From introducing tailored, AI-generated messaging to forgoing influencer content, here’s how wineries are evolving their marketing strategies in 2025 and beyond
Sylvain Pataille changed the industry’s perception of Burgundy’s underdog white grape—as well as the Marsannay appellation as a whole
Blending wine is about much more than combining different grape varieties—it can impact alcohol, color, flavor, and more. Here, researchers and winemakers explain the science behind this important winemaking process
The South American wine scene is more exciting than ever, with a slew of traditional and cutting-edge wines catching the attention of wine pros
Whether for marketing, capital, or to craft a specific style, purchasing back-stock Champagne still aging on the lees—a little talked about practice—has been game-changing for these winemakers
There’s less margin for error when writing a smaller wine list, but tightly edited programs offer opportunities to connect with guests and spotlight lesser-known producers
When they aren’t working at traditional wineries, next-gen winemakers are driving innovation with experimental side projects—and pushing Uruguay’s wine industry forward in the process
This week saw the first known arrest of a vineyard steward under President Trump’s mass deportation policy. What is the wine industry doing to prepare for what comes next?
Despite its relative obscurity, Gippsland is producing some of the country’s most exciting wines, like cool-climate Chardonnays and Pinot Noirs that are on par with great Burgundies
By rejecting popular—and profitable—trends, the late Emidio Pepe became one of the most iconic names in Italian wine
Tasting rooms are shuttering and visitation numbers are down across many states, but wineries are still betting on direct-to-consumer sales to boost flagging revenue
As non-alcoholic wine rapidly gains ground, producers are working to figure out how winemaking changes when alcohol is taken out of the equation
From longtime staples to new favorites, these are the rosés that are catching our attention this spring
From Etna to the Canary Islands, volcanic wines have garnered a lot of attention in recent years. But what distinguishes volcanic soil, and how does it impact a resulting wine?
