What You Need to Know About Brazilian Wine
Although Brazil has been producing wine for nearly 500 years, the country’s wine industry is still figuring out its modern identity by exploring different wine styles, grapes, and viticultural methods
Although Brazil has been producing wine for nearly 500 years, the country’s wine industry is still figuring out its modern identity by exploring different wine styles, grapes, and viticultural methods
Despite its high quality and good value, South African wine still represents a fraction of the wine imported into the U.S. market. Why? The complex answer stretches back decades
Expert advice on how to become a sommelier, from finding a mentor to whether certification is really necessary
After a late bout of phylloxera, this Greek island’s wine industry is entering a new era thanks to enthusiastic young vintners and a newfound appreciation for native grapes
Botrytis cinerea can ruin a grape harvest—or lead to some of the world’s most coveted wines. Researchers investigate why this happens and how it affects both the grapes and the finished wine
With a mission-driven distribution portfolio and a nonprofit events organization, Jahdé Marley is uplifting the people—and grape varieties—that the wine industry has traditionally discounted
As the first Korean-American vintners in Oregon, Lois and Dave Cho are doing more than building a vineyard estate—they’re building a community
When Darwin Oniyx Acosta landed in Napa as a Roots Fund intern, they immediately set to work transforming the scene to bring more queer visibility to the wine industry
With his acclaimed on- and off-premise spaces, Contento and Beaupierre Wine & Spirits, Yannick Benjamin is redesigning modern hospitality for all
SevenFifty Daily meets wine professionals of color whose careers have been propelled by initiatives like The Roots Fund, Wine Unify, and The Hue Society
Around the world, winemakers are embracing this heat- and drought-tolerant variety—most commonly associated with sherry—to craft fresh, energetic wines, sans fortification
Retailers and beverage directors highlight canned wines they’re excited to sell, from classics like Muscadet and Beaujolais to orange piquette from California