Most read

Most read

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.

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.

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.

Private label emerges in the US

US retailers have yet to adopt private label in the high-quality way of their European peers. But, as Jeff Siegel reports, that may be about to change.

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.

Natural wine's divide

An argument is going on within the natural wine community over the merits of glou-glou. Simon Woolf explains.

Accolade's sweeping changes

The new owners of Accolade are making fundamental business changes. Jeni Port asks whether these will pay off.

The birth of a wine brand

What does it take to launch a wine brand in the US? Roger Morris follows the creation of Kin & Cascadia.

The battle over fungicides

The EU is tightening rules governing copper usage. Sophie Kevany looks at whether there are any real alternatives.

Make wine great again

Is it possible to make wine the traditional way? Or are people wearing rose coloured glasses about the wines of the past? Robert Joseph ponders historical wines.

What should wine producers focus on?

Marketers advise wine producers to have a good story to tell when they approach the market. An increasing number of them also suggest that wine producers need a clear purpose for making the wines they do. But, says Robert Joseph, there's an even better reason for making wine.

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.

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.

Wine quality versus wine profitability

It's easy to focus solely on wine quality if you have an independent income, says Robert Joseph. What are the choices for everybody else?

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.