Robert Joseph looks back at the life of French wine legend Georges Duboeuf, who not only created a global wine brand, but who also injected elements of fun and carnival into wine.

The French bistro practice of serving wine in very basic glasses can annoy wine lovers from elsewhere. But, says Aaron Ayscough, there's a reason for those small glasses.

Not only did the WSET turn 50 this year, but it's undergoing a rapid expansion. Felicity Carter caught up with CEO Ian Harris, who explains his hopes for a Guinness World Record.

Is there such a thing as umami - and can it be detected in wine? If you say "yes", then Roger Morris has some questions for you.

Grocery Outlet in the US is going head to head with Aldi and Lidl by offering cheap wine. Jeff Siegel looks at the company’s strategy.

A French group has created an umbrella organisation for wine tech start-ups. Sophie Kevany finds out more.

Barnaby Eales looks at WineFunding, a French crowdfunding platform for wine industry projects.

Johan Reyneke was on the brink of bankruptcy when his total commitment to sustainable winemaking began to reap rewards, writes Michelle Bouffard.

John Szabo MS reports that the evidence on soil is in, and it’s time to start telling consumers.

A leading member of the Hong Kong wine trade warns that producers are flocking to China with unrealistic expectations. She speaks to Felicity Carter.

Dr Laura Catena, emergency doctor and general manager of Bodega Catena Zapata, brings an unusual focus to wine. She speaks with Robert Joseph.

International varieties dominate Australian vineyards. But, reports, Michaela Morris, one nursery is gradually turning things around. She speaks to the Chalmers family.

Jess Jackson dreamed of making a world-class California Merlot. His French partner, Pierre Seillan, had his sights set even higher. Together, Roger Morris writes, they surpassed expectations.

Russia’s Simple is not just a wine importer, writes Sergey Panov. It’s an interconnected series of brands that support and reinforce one another.

Why are natural wines appearing in coffee bars worldwide? Simon J. Woolf goes looking for answers.