Features

The future of the French wine industry looks more collegiate

Anne le Naour, the new executive director of CA Grands Crus, tells Richard Woodard that the French wine industry is in for a shake-up.

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.

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 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.