Most read

Most read

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.

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?

In praise of French wine glasses

The French bistro practice of serving wine in very basic glasses can annoy wine lovers from elsewhere. But, says Aaron Ayscough, there's a reason for those small glasses.

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.

The three inventions that created the modern wine world

Robert Joseph identifies the three people and their inventions that created the modern world of mine - and none of them had anything to do with winemaking.

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.

Four ways to make a winery more profitable

Delegates at the two-day Wine Industry IMPACT conference, held in Australia this September, heard about practical steps they could take to become more profitable - and take back control from distributors and retail chains. Felicity Carter reports.

How will the new US tariff impact the wine market?

The Trump administration has threatened to slap a 25% tariff on French, Spanish, German and UK wines, beginning later this month. If the tariff goes into effect, what are the likely consequences? Jeff Siegel asks the US Administration for guidance and discovers even they aren't sure.

The glyphosate dilemma

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

Steps to make wine profitable again

Failure to tackle the health lobby, disengaged consumers and poor management skills are all contributing to problems in the US wine industry, according to Rob McMillan, the author of the Silicon Valley Bank's State of the Wine Industry report. But he thinks there are ways to turn things around.

No- and low-alcohol wine in the US

The numbers, say analysts, are there for anyone who wants to read them. US consumers are drinking less and are looking for lower-alcohol products. Jeff Siegel reports.

When critics can no longer know fine wines

Prices for fine wines have skyrocketed, while wine writing income has stagnated. Robert Joseph says that, increasingly, wine writers have little experience of fine wine to draw on.

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.

The dirt on wine

John Szabo MS reports that the evidence on soil is in, and it’s time to start telling consumers.

Is there too much optimism around English sparkling wine?

Robert Joseph is hearing lots of interesting discussions about English sparkling wine. There's only one thing he's not hearing about - who's going to drink it all?