Why Some Winemakers Still Use the Name Fumé Blanc
The moniker may be a throwback, but some producers still rely on it to convey style—and to set the wine apart in the market
Tag: Winemaking
LATEST
The Science of Enzymes in Winemaking
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development
The Wine Mavericks That Heralded a New Generation at U.C. Davis
A group of enology grads is upending expectations with their micro-label, minimalist natural wines
The Science of Esters in Wine
Wine experts discuss what differentiates esters from other aroma compounds
A New Wave of Umami Wines Blooms Under Flor
New World winemakers are utilizing the yeast layer to create savory, unfortified wines that reference Old World regions
Overturning the Monoclonal Status Quo
Some American winegrowers are rejecting the prevailing monoclone model and revisiting older techniques
Why Some Winemakers Are Using Acacia Barrels
In California and Idaho, fermenting and aging in this oak alternative is catching on
Embracing Smoke Taint as an Expression of Terroir
Renegade producers are creating wines from grapes affected by Oregon wildfires
How Climate Change Is Shaping Canada’s Wine Regions
Warm-weather varieties are thriving, though extreme weather still poses challenges
Expert Insights into Deciphering the Science of Winemaking Yeasts
Discover how wild and commercial strains impact fermentations, as discussed by wine industry professionals
Understanding Traditional and Modern Tempranillo Wines
From blending choices to barrel aging, here are 5 key factors that affect Rioja and Ribera del Duero wines
The Revival of an Ancient Winemaking Technique as Clay Pot Use Surges Across Regions
Discover the resurgence of clay pots for fermentation and aging from Italy to Oregon, which is captivating the beverage industry
