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.

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…