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The critical factor in terroir

It's wrong to focus on soil and climate alone, says Roger Morris. The most critical factor in creating terroir is finding the right grape.

Is wine premiumisation a doom loop?

Damien Wilson, of Sonoma State University, has a warning for the US wine industry: wine premiumisation can be a path to ruin. He explains why.

Why are wineries using wax seals when so many people hate them?

Retailers and consumers alike complain that wax seals on wine bottles are hard to open and spread shards of wax everywhere. So why, asks Aaron Ayscough, do winemakers persist in using them?

The sham of authentic winemaking

If authenticity in winemaking is so important, then shouldn’t it mean something? Roger Morris thinks the word "authentic" has become meaningless.

The real reason consumers reject Riesling

It's not just that consumers identify it as "too sweet", says Roger Morris. It's also that it's not very food friendly.

The dirt on wine

John Szabo MS reports that the evidence on soil is in, and it’s time to start telling consumers.

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The critical factor in terroir

It's wrong to focus on soil and climate alone, says Roger Morris. The most critical factor in creating terroir is finding the right grape.

The secret to making a luxury wine

Billions have been made by turning functional goods into luxury items, says Robert Joseph. He admits he's a sucker for a Veblen good or two himself.

Time for wine to think differently about social media

Changes are afoot to social media algorithms that will impact the way social media is used. Jeni Port heard all about it at the Wine Media Conference, held in the Hunter Valley.

Why are wineries using wax seals when so many people hate them?

Retailers and consumers alike complain that wax seals on wine bottles are hard to open and spread shards of wax everywhere. So why, asks Aaron Ayscough, do winemakers persist in using them?