The aperitivo began as a glass of aromatized wine in 1786 Turin. Most wine lists now treat the first pour as an afterthought.
In 1974, Lallemand made the first commercial wine yeast and turned native fermentation from default into conviction. The terroir-yeast claim remains unproven, but persists at wine’s most exacting addresses.
Walk a California wine aisle in any city and the bottles will be carrying small printed seals on their back…
The paddle arrives at the table a few minutes after the order: a narrow wooden board, three stemmed glasses arranged…
A bar in Sanlúcar de Barrameda in 2024, two glasses on the marble counter. The first is a fino as…
Inside the Consorzio’s DOCG bid for Etna Bianco: Carricante’s east-face Grand Cru argument, three producers, and what ratification will (and won’t) change.
60 to 90 millimeters of rain fell on Bordeaux in the last week of August 2025, rewriting a vintage critics had already written off. The wines came out saline and chalky — what Cheval Blanc’s Pierre-Olivier Clouet called “2010 without the alcohol.” James Suckling places the best 2025s at the level of 2019 and 2016. The May–June 2026 campaign that releases them is the one that decides whether En Primeur survives 2024’s collapse.
From autonomous robots in Cognac to AI-driven fermentation in Napa, precision technology is arriving in the vineyard faster than most producers anticipated. The question is what it changes — and whom it leaves behind.
Regenerative viticulture is rewriting vineyard economics from the soil up. At Tablas Creek and across California, fewer clusters per vine are delivering higher profits, raising a question the industry cannot ignore.
The 2025 Burgundy harvest produced stunning whites and almost nothing to put them in. Allocations are tightening, cellars are thin, and the shelf is not refilling.