Robert Joseph says that as economies begin to open up, there will be new pressures on wine retail. One way to cope is to arm yourself with knowledge.

The pandemic is making consumers choose the safe and familiar, including in wine. Robert Joseph says it's time for wine producers to make life simpler for them.

Sophie Kevany looks at how social and environmental responsibility can feed the bottom line.

Its wines are winning rave reviews, but its growers are giving up. Michael Fridjhon explains the paradox.

The French are drinking less Champagne, causing sales to fall. Richard Woodard looks at the consequences.

The Chinese have, so far, used wine for socialising, not in-home consumption. But, says Jim Boyce, there are signs that the epidemic has changed that.

US tariffs are still in force on wines from France, Spain and Germany. Jason Sych speaks to some of the people grappling with the fallout.

Robert Joseph considers Uncorked, Netflix's new movie, and wonders if film-makers have missed something fundamental about wine.

Once upon a time, France was the undisputed monarch of the wine world. Today, its vineyard area is shrinking, and vignerons are retiring. Felicity Carter listens to two experts speaking about the state of French wine today.
 

Social media has been running hot with criticisms of virtual wine tastings. The problem? They’re boring. Robert Joseph suggests some solutions.

April is En Primeur month, when the world’s wine critics flock to Bordeaux to taste and rate. Not this year. Robert Joseph says maybe it’s a good time for a rethink.
 

The 2003 SARS epidemic hit China’s wine trade hard. While some companies collapsed, others came out stronger. Ian Ford speaks to Felicity Carter about what he saw.

Going into lockdown presents specific challenges for the wine trade. But there are tried and tested ways to deal with them. Felicity Carter reports.

The shock of COVID-19 is transforming the world. Robert Joseph asks what it’s going to mean for wine.

Spitting is a critical wine skill that consumers need to learn. But it’s also digusting and unhygienic. Felicity Carter asks what the wine trade should do.