The Science of Flor Yeast
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?
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?
As a new edition of The Oxford Companion to Wine launches, editor Jancis Robinson, MW, discusses the impact and evolution of this monumental resource, 30 years on
Large, walk-around portfolio tastings are staples of the beverage trade, but importers and distributors are fine-tuning their approaches, from attracting buyers to deciding what to pour
Across Greece, indigenous grape varieties are shedding old associations and offering a new, expanding view of Greek wine
Producers, wholesalers, and buyers weigh in on the costs and benefits of selling aged wines after an initial vintage release
Some winemakers promise this increasingly popular fermenting and aging vessel offers softer tannins and greater depth of flavor—but others are on the fence
Rising alcohol levels in wine due, in part, to a warming climate are prompting winemakers to look for alternative yeast strains beyond Saccharomyces cerevisiae
After decades of dwindling sales, Bordeaux’s storied sweet wine is testing new strategies to boost its popularity
In California, Argentina, Germany, and beyond, winemakers are crafting white wines out of red grapes—without turning them into sparkling wines
Just after passing the 2023 MS exam, Mark Guillaudeu, MS, and Jonathan Eichholz, MS, share study tips, test-taking advice, and how they plan to celebrate
Long in the shadow of better-known Spanish grapes, Mencía is finally gaining broader recognition thanks to investments in old vines and high-quality, terroir-driven winemaking
Understanding the divisive aroma compounds best known for creating green notes like bell pepper and grass in Bordeaux grapes