France

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.

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

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.

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.

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.

Wine tells you less about its contents than orange juice. The EU now mandates full ingredient disclosure. The United States has not followed, and the gap is widening.

A 15% tariff compounds at every tier of distribution. TERROIR examines how wine tariffs are reshaping prices, consumer habits, and the wines themselves.

Clipped to a board on the wall of a small Loire cellar, the addition log for a single cuvée of…

Riedel sells thirty-plus varietal glasses. A 2015 Tokyo sniff-cam study and 2001 research show how many wine glass shapes actually matter.