France was once the undisputed champion of the wine world. Have decades of competition eroded that claim? James Lawrence takes a look.

Soave is both a dry white wine made from Garganega, and an Italian region trying to create a premium identity. Giles Fallowfield reports.

Although computing algorithms have transformed industries from medicine to retail, they haven’t yet touched wine. Felicity Carter says that’s about to change.

An interview with Penny Richards by Robert Joseph

What’s it like doing business in Eastern Europe? James Lawrence asks experts with local knowledge.

Rebecca Gibb MW looks at the emergence of virtual reality and how it can be used to enhance the wine experience.

An interview with Tim Hanni by Robert Joseph

While the US is a major destination for wine importers, many prefer to stick to the east and west coasts. However, there is a whole world of consumers in between, as James Lawrence discovers.

Having seen the need for a quality classification, Priorat winemakers have made it happen. Miquel Hudin reports on the result.

Alice Feiring is not just a writer and passionate advocate for natural wines. She’s also controversial, as Felicity Carter discovers.

In a region bathed in blood by two world wars, winemakers of two nationalities work hand in hand toward a new future. Wojciech Bońkowski reports from the Italian-Slovenian border.

The market for vineyards in Montepulciano is booming, reports Michaela Morris. But will these investments ever pay off?

The technology exists to predict what music and movies customers will enjoy, but nothing similar has existed for wine. Until now. Felicity Carter meets Amy Gross.

The reduction of sulphur has allowed an unusual wine fault to emerge. Simon Woolf asks why some wines taste like the bottom of a mouse cage.