Becca Yeamans-Irwin takes a scientific look at the credibility of health claims that are made about wine, and the possible impact of a changing climate.
In a world apparently tiring of experts, there is at least one in the viticultural sphere that we should be grateful for. In 2020, research led by Andrew Walker, a geneticist and professor of viticulture and enology at UC Davis, led to the release of five new grape varieties. They have some advantages in common. Sarah Philips McCartan reports.
The format is familiar: A group of contestants face specific challenges in front of a jury until one remains at the end. In the Netflix series "Drink Masters," there are twelve bartenders mixing for a $100,000 prize. Will Sommeliers be next? Commentary by Stefan Adrian of our sister publication Mixology.
Days before a US jury acquitted Tom Barrack, ex head of Colony Capital, former owners of Château Lascomes, of illegal foreign lobbying charges, the Margaux estate was acquired by another American, Gaylon Lawrence of Lawrence Wine Estates. This is only the latest episode in the long, checkered history of a 2nd growth chateau that has had many memorable owners, none of whom have kept it for long.
Rosé wines are enjoying an extraordinary boom, but they are still struggling to command premium prices. But, as Roger Morris discovers, this situation is starting to change.
Barolo has neither image nor sales problems. The only issue is that the bulk wine market is still too large and the vineyards are too expensive. Veronika Crecelius reports.
Head of the fourth largest wine business in California, and its biggest landowner, Fred T Franzia, who died on September 13, aged 79, was a spectacularly divisive character. Robert Joseph considers both sides of the story.
In 2021, thirsty US wine drinkers popped 69% more Champagne corks than the previous year. Some of that dramatic increase can be attributed to the impact of Covid on 2020, but sales are still growing and, as Sarah Philips McCartan reveals, France’s iconic fizz is not the only beneficiary of this trend.
Alternative packaging in the wine industry promotes climate benefits. What possibilities are there to replace the emission-intensive disposable glass? Vincent Messmer reports.
Why is hard seltzer so successful with younger consumers? Sarah Phillips McCartan reports on a category that's no longer a novelty and considers what it means for the wine industry.
The Institute of Masters of Wine publishes the questions candidates for membership have had to answer in 2022 - and the wines they had to taste. Robert Joseph considers the exam, and whether wine professionals with no interest in becoming MWs might still benefit from giving it some thought.
The Rioja classification system has tradition and determines marketing. Ever cheaper Reservas, however, are causing criticism and fueling doubts about the traditional model. David Schwarzwälder reports.
Recently-created resistant PIWI – ‘pioneering wine’ – grape varieties that take their name from the German term pilzwiderstandsfähig (fungus-resistant), are increasingly seen by viticulturists as a viable solution to emerging environmental and climatic challenges.
