Next-Gen Barolo
On-the-ground research has led Thatcher Baker-Briggs to meet a number of young vintners who are rethinking accepted Barolo vinification techniques—and their wines are delicious
On-the-ground research has led Thatcher Baker-Briggs to meet a number of young vintners who are rethinking accepted Barolo vinification techniques—and their wines are delicious
As a means of fighting climate change and preserving history, producers across Europe are reviving grape varieties that have never been cultivated for modern, commercial wine production
A draft EU proposal would prohibit the use of pesticides in nature reserves—but for winemakers in the challenging region of the Wachau, is there an alternative?
At a mainstay Washington, D.C. wine shop, the Rhône Valley wines of Gabriel Meffre offer range and value for collectors and casual consumers alike
Two decades ago, Bordeaux vineyards were virtually closed to tourism; now, it’s one of the world’s premier wine destinations. What changed?
When temperatures rise, DECANTsf wine buyer Simi Grewal gravitates towards textured, smoky, salty white wines, specifically those from the world’s volcanic wine regions
In Italy, Brazil, and beyond, winemakers are leaving Charmat-method bubbly on the lees for longer periods of time in the effort to make more complex and robust wines
A local wine director thinks co-fermenting apples and grapes into pét-nat-style sparklers could help preserve Sonoma’s 150-year-old apple trees
California isn’t the only state proposing new AVAs. Petitions are being considered for unexpected appellations on the East Coast and in the Midwest
As climate change continues to alter viticulture, some farmers are harnessing the power of an ancient fungus to strengthen their vines
New countries of origin and higher-end cuvées are increasingly becoming part of the rosé conversation. Learn more about shifting demand with our downloadable infographic
Wine merchants around the country share the rosés they’ll be stocking up on for the upcoming summer season