Features - Page 5

The Editor and the Wine Competition

Our US editor was in Europe just before the pandemic to judge a wine competition. It didn't end so well.

A Timely Wine Tonic from Deepest Patagonia

US editor W. Blake Gray discovers an unexpected pleasure while tasting wine from an unlikely source.

LaBarge's Controlled Quest for Wine Perfection

Pierre LaBarge's resume includes a year working at cult producer Sine Qua Non, but he follows his own path.

The Relentless Rise of Restaurant Wine Margins

Restaurants have always made a good profit on wine, but how much is too much?

Head for the Mountains: Busch Now Making Wine

The scion of a famous brewing family has shifted focus to make wine in Santa Barbara County.

The Other Wine Balancing Acts

A new generation of wine professionals is in pursuit of different kinds of balance.

The Unlikely Making of a Winemaker

Oliver Styles recounts the first part of his tale of the life-changing experience of becoming a winemaker.

2020 Vision: This Year's Anniversary Wines

Celebrating a significant birthday or anniversary this year? Stuart George looks at the pick of the available wines.

France's Hybrid Wine Future

The home of the noble grape varieties is becoming more open to the idea of genetic variation.

Sustainable Wine? Or Just Greenwashing?

So-called sustainable wine regions often allow synthetic pesticides, so just how green are they?

Putting the Brine in Wine

When we talk about salinity in wine, is there a salty element to winemaking?

Making the Case for Négociant Burgundy

Small isn't necessarily always better when it comes to winemaking, especially in the hallowed vineyards of Burgundy.

The Bedrock of Great Wine

Limestone's influence on wine flavors is well known, but what about granite? Does it have any effect on wine?

Douro Valley: Hot Climate, Cool Wines

Famed for its fortified and warm-climate reds, Portugal's star region is changing.

One-Grape Wineries Keep the Faith

They say you shouldn't put all your eggs in one basket, but some winemakers are thriving by doing just that.

Carbonic Maceration Breaks Out of Beaujolais

It's most associated with lighter, fruitier wines, but winemakers worldwide are taking it very seriously indeed.

Italian Wine Book Sets a High Bar

The latest volume by the Italian grape authority is another admirable achievement.

Climate Silver Lining for European Wine

The climate might be making many places gloomy, but others are looking on the bright side.

An Old Story for New Irish Whiskey

A new brand aims to pay tribute to a genuine Irish hero, leader – and teetotaller.

Super Tuscan Trinoro Now Comes in White

If Super Tuscans are based on Bordeaux's red grapes, why not try a Semillon, too?

The Incredible Concrete Wine Egg

Is this zeitgeisty, customizable workhorse going to roll oak and steel out of town?

Grape Changes Aim to Beat the Heat

As the world warms up, some of our favorite grapes may have to get out of the kitchen.

South Africa Struggles for Survival

One of the world's oldest wine industries needs to increase prices, but will consumers be persuaded?

Sauternes' Sweet Dreams Turn Dry

The famous sweet wine region is looking to a change of style to stay relevant to consumers.

This Wine was Brought to You by Bugs

Winemakers are increasingly moving from pesticides to pests to combat disease and create better wines.

The Burgundization of Barolo

Subregions of Barolo are getting ever more specific as different terroirs become highly prized.

Spanish Wine's Identity Crisis

The fractious politics in the Spanish wine industry is causing confusion for producers and consumers.

Getting Funky with Reductive Wines

Writers and critics often rave about reductive wines, but what exactly are they? asks Vicki Denig.

Baijiu Ready to Meet the World

It's the world's biggest-selling spirit and very few people have even heard of it, Jim Boyce reports.