Features

Time to declare sweetness levels in wine

How much information do consumers need to know about their wines? Robert Joseph argues that sugar levels, at the very least, should be declared.

The value of wine criticism: A conversation with Eric Asimov

What is the proper role of the wine critic? Is it more than simply reviewing bottles? Eric Asimov, Chief Wine Critic of The New York Times, shares his wine writing philosophy.

Bring back buttery wines

Should winemakers have to make styles they don't personally like, if there is consumer demand for them? Robert Joseph weighs in.

Russia looks at ban on Georgian wines

Tensions are once again flaring between Tbilisi and Moscow, with wine caught in the middle. Eugene Gerden reports.

When is wine judgement more than just opinion?

When faced with an unfamiliar or new style of wine, what is the fairest way for a wine professional to respond? Robert Joseph gets into an argument.

How the Supreme Court decision could upend the US wine market

The US wine market has been fragmented and difficult to navigate thanks to its three-tier sales system. A recent Supreme Court ruling may make life easier for US wine retailers - but could make life harder for wineries that rely on DtC sales. Liza B. Zimmerman reports.

What's the future for wine crossover styles?

Wines aged in bourbon barrels and wine-flavoured beers are appearing on shelves. Jeff Siegel explores the wine crossover.

Buyers in the UK market

Despite the prospect of Brexit, the UK remains a significant market. James Lawrence identifies the major buyers.

Australia’s great red wine hope

Penfolds Bin 389, a blend of Cabernet and Shiraz, is a hit in China. Jeni Port asks what this augurs for other Australian producers.