Features

Prosecco sees success with drier styles

Prosecco with lower residual sugar is being embraced by the market. Michèle Shah reports.

Why is Australian wine 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.

Are California's fires a sign of the new normal?

The catastrophic Kincade fire may be contained, but is it a sign of things to come? If so, will wine producers have to plan for wild fires? Jeff Siegel looks at the evidence.

Alto Adige prepares for climate change

At the Aldo Adige Wine Summit, dealing with climate change and invasive pests was on the agenda. Michèle Shah reports.

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 economics of ageing wine

What is ageing wine worth, and who should be responsible? Robert Joseph looks at an issue that's far from simple.