General

Time to rethink the restaurant wine ritual

The way that wine is offered in restaurants is confusing and bound to lead to problems, says Robert Joseph.

Fizz pops in Sacramento

The craze for sparkling wine shows no signs of slowing down, creating demand in new markets. Sophie Janinet reports on a bubbles-only bar in Sacramento, California. 

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.

The end of the wine spreadsheet

Winemakers are hit with constant requests for product information. Felicity Carter reports on a better way to answer the demands.

China embraces CHEERS wine

When Claudia Masüger arrived in China with a dozen bottles of wine, she had no idea what was in store. Markus Hungerbühler charts her rise.

Russian wines fit for diplomats

A winery located near a Russian seaside resort has well-connected new owners. Anton Moiseenko pays a visit.

Wine break for coffee makers

Coffee and wine have a lot in common. Anton Moiseenko looks at how the Illy family are investing in both.

Persepectives on the Irish market

Supermarkets have dominated retail wine sales in Ireland but new regulations mean changes are in store. James Lawrence asks experts what it takes to break into the market.

François Lurton and the uses of biodynamics

Biodynamics makes economic, as well as environmental, sense according to French wine entrepreneur François Lurton. He talks organic, biodynamic and investing in wine tourism with Felicity Carter.

When wine becomes transformative

A new breed of winemaker wants to do more than make good wine. They want to change the world. L.M. Archer reports.

The sugar question divides Europe

Tensions over chaptalisation have been reignited by a proposal to exclude the use of sugar in wine labelling and erratic weather linked to climate change, reports Barnaby Eales.

Leaping into a new venture

At a time when other would rest on their laurels, Steve Smith one of New Zealand’s most notable wine people, changes direction and launches a new venture. 

Resurrecting Recantina

Stephen Quinn reports on an autochthonous variety pulled out by Napoleon’s troops, which has refused to retreat.

How the modern Champagne bottle was created

There was a time when cellarmasters wore iron masks, to save their faces from exploding glass bottles. And then, an enterprising German changed everything. Barnaby Eales explains.

Wine’s emerging water crisis

As more regions struggle with water shortages, Michelle Bouffard takes a look at one initiative to help conserve this precious resource.