Whether for marketing, capital, or to craft a specific style, purchasing back-stock Champagne still aging on the lees—a ...

If the agave and the production process is approached with care, each tequila-producing state and subregion—even a single ...

Shandies and radlers, once considered dated, are regaining appeal and driving sales this summer as consumers lean into ...

How Producers Are Making Climate-Friendly Winemaking a Reality From employing regenerative farming to going carbon-neutral—or even carbon-negative—producers large and small are pushing themselves to ...

When ICE Raids Come to Wine Country Recent weeks have seen the first known arrest of a vineyard steward under President Trump’s mass deportation policy. What is the wine industry doing to prepare for ...

The Science of Heat Stress in Grapevines As more vineyards around the world face persistent and intermittent heat stress, researchers and vineyard managers are working to understand how grapevines are ...

What the Wine Industry Gets Wrong About Marketing to Younger Generations Wine has been looking for ways to reach newly of-age consumers since the 1990s. What will it take to get it right in today’s ...

PARTNERSHIP Wines of Israel Eastern Mediterranean It may be a small country (roughly the size of New Jersey), but Israel is a dynamic winemaking region distinguished by complex terroir and dramatic ...

What the Headlines Get Wrong About Alcohol and Health As we await the release of the revised U.S. dietary guidelines, vintner and medical doctor Laura Catena argues recent anti-alcohol messaging is ...

Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability.

Ready-to-drink (RTD) cocktails have become one of the beverage industry’s biggest success stories in recent years. A foundation for growth was laid pre-pandemic as mainstream players, craft brands, ...