PIWI grapes cross vinifera with wild American and Asian vines to carry the resistance vinifera never had. The German Wine Institute puts the payoff plainly: plant-protection measures cut by up to 80 percent.

Nearly every “wine as an asset class” pitch runs on the Liv-ex Fine Wine 1000. Look at how the index is built — 82% Bordeaux and Burgundy — and the phrase begins to narrow.

Every young wine region needs a founding story, and England’s is unusually good. The chalk hills of Champagne, the telling…

The rosé shelf is a gradient. Bottles run from nearly colorless through onion skin to something close to cranberry, and…

The bottle that gets opened for the curry is usually chosen for a reason that sounds correct. Big food wants…

A high trellis lets the flock stay in the vines year-round, ending herbicide use and cutting tractor passes. The catch is methane, which is why the real case for vineyard sheep is land-use efficiency, not a greener bottle.

A flat 15 percent tariff, a weak dollar, and softening American demand pulled Italy’s wine exports down $340 million in 2025. Where the losses landed, why Germany held firm, and the new map Italian producers are drawing.

Single-vineyard Champagne flips three centuries of house-style blending. From Anselme Selosse in Avize to Cédric Bouchard in the Côte des Bar, a generation of growers now bottles parcels on their own and names the plot on the label. The lieux-dits movement, what it borrows from Burgundy, and why the great houses have begun to notice.

Bâtonnage stirs the lees back into suspension while a wine ages in barrel, building the creamy texture readers taste in Chardonnay. Here is the chemistry behind the technique, the oxidation paradox it creates, and why a generation of white Burgundy producers has been quietly putting the stick down.

In a Jura cellar, no one tops up the barrels. That refusal is why sommeliers worldwide are now pouring Savagnin and Vin Jaune.