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
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
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 aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
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
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
As disasters and losses become more common, wineries are paying more to protect themselves—driving up the cost of wine
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
The state’s potential new American Viticultural Areas stretch from Sonoma to San Diego County
Santa Barbara’s diverse, well-balanced, affordable wines are well worth seeking out—including these three producers to watch
Retail and restaurant buyers spotlight the Italian wines they’re excited to stock, from Valle d’Aosta to Sicily
Using gene-editing technologies like CRISPR, researchers are fighting back against one of the wine industry’s biggest problems—powdery mildew disease
Industry experts offer tips for maximizing the educational and networking benefits of trips to wine country, from the prep to the follow-through