Analysis

The financial penalty wineries now pay for climate change

Wildfires in California and Australia have played havoc with insurance premiums - and that's only the most obvious financial penalty. Jeni Port reports from Australia on what climate change is costing wineries.

Fast learners rule in China's wine communication network

Stand still in China and you'll get left behind, delegates at the Wine Media Conference 2019 were told. Jeni Port reports.

"They're only in it for the money"

Being open about wanting to make a profit in wine attracts criticism, says Robert Joseph. Yet he argues that maybe it's time more people said it.

The glyphosate dilemma

Is glyphosate miraculous or malevolent? Jamie Goode looks at the evidence.

How much water into wine?

Igor Serdyuk went along to the plenary session of the World Wine Trade Group to hear a discussion about water.

How do we solve the wine trade's flying problem?

The wine world takes sustainability and the environment extremely seriously. On the other hand, as Robert Joseph points out, people in the wine trade also fly a lot. How can those two things be reconciled? He has some suggestions.

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.

US importers stick to the old French wine prices

US wine retailers have maintained their optimism in the face of the tariffs on wine, finds Jeff Siegel. Surprisingly, demand has not yet shifted to other wine categories.

How one French producer is navigating the US tariffs

What do you do when you discover that your inexpensive wines are about to be priced out of the market? This was the dilemma facing Quintessential Wines, the US importer of Georges Duboeuf. Andrew Chalk Reports.

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.

Why Australian wine is so successful in China

Jim Boyce takes a close look at Australian wine in China and concludes that there's more to its success than the usual explanations.

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.

Selling wine in China outside the top-tier cities

Robert Joseph has been on a tour of China's smaller cities and he has some thoughts on what it takes to sell wine outside Shanghai and Beijing.

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.