How Piedmont’s Pelaverga Became an Industry Darling
Over the past decade, every wine pro has come to know and love Pelaverga—but how did this little-grown grape skyrocket to fame?
Tag: Wine
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Climate change and appealing economics are propelling this little-known, white Italian grape into the spotlight
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The year ahead will focus on soil health, labor, and innovations from the East Coast, while cooperation and consolidation reshape the industry
SevenFifty Daily’s Most-Read Articles of 2023
From deep dives into the science of winemaking to new sustainability initiatives, these are the stories that most captured beverage professionals’ attention
Why Etna Bianco Is Set to Outpace the Region’s Reds
Thanks to Carricante’s appeal and resilience, Mount Etna’s white wine production is on track to close the gap with its reds by the end of 2024
Valle de Guadalupe’s Groundbreaking Winemakers Are Passing the Baton
Wild pet-nats, precise Chenin Blancs, and Palominos with a Mexican accent—the young winemakers of Valle de Guadalupe are learning to define a region
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From vintage bottlings to varietal Pinot Meunier, here are the grower Champagnes that U.S. buyers are excited to pour through the new year
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Traditional regions like Jerez, Bordeaux, and Champagne are allowing new grape varieties to be planted—but how much will they really impact these beloved wines?
The State of the Sparkling Wine Market
Sparkling wine sales are robust across all major regions, but experts are on standby for a potential slowdown in the near future
The Complex Role of Dosage in Sparkling Wine
A sparkling wine’s dosage or liqueur d’expedition is often communicated as a number—grams per liter of sugar—yet it’s not about sweetness. Here’s why
A New Chapter in Oregon’s Sparkling Wine Movement
Armed with the right climate and grape varieties—and now, the resources—Oregon winemakers set their sights on traditional-method sparkling wines
Why Are There So Many New Champagne Cuvées This Year?
A recent influx of new releases from Champagne houses has been spurred by a changing climate, a move towards terroir specificities, and increasing demand for this sparkling wine
The New Bargains in Beaujolais
Beaujolais—especially cru Beaujolais—has become more expensive over the last decade. But buyers insist that there are still plenty of values to be found
The Science of Lees Aging
Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how
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U.S. wine buyers share their must-stock bottles for the season, from lesser-known Italian gems to Napa Valley icons
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?
Jancis Robinson Shares a Look Inside the Evolution of The Oxford Companion to Wine
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
Key Strategies for Hosting a Successful Portfolio Tasting
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
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Across Greece, indigenous grape varieties are shedding old associations and offering a new, expanding view of Greek wine
Are Library Wines Worth the Investment?
Producers, wholesalers, and buyers weigh in on the costs and benefits of selling aged wines after an initial vintage release
