Are wines made in volume a bad thing, or are wine geeks simply showing class prejudice? Roger Morris thinks it's the latter. He explains why.

Robert Joseph makes his bets on how the wine market will change in the next ten years.

The final part of the delivery chain can be the most environmentally damaging. Robert Joseph looks at the situation.

Who drinks wine in Russia? Deloitte have released a new report that takes a detailed look at the Russian alcohol market. Anton Moiseenko reports.

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.

Stand still in China and you'll get left behind, delegates at the Wine Media Conference 2019 were told. Jeni Port reports.

Being open about wanting to make a profit in wine attracts criticism, says Robert Joseph. Yet he argues that maybe it's time more people said it.

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

Igor Serdyuk went along to the plenary session of the World Wine Trade Group to hear a discussion about water.

The wine world takes sustainability and the environment extremely seriously. On the other hand, as Robert Joseph points out, people in the wine trade also fly a lot. How can those two things be reconciled? He has some suggestions.

It's wrong to focus on soil and climate alone, says Roger Morris. The most critical factor in creating terroir is finding the right grape.

Billions have been made by turning functional goods into luxury items, says Robert Joseph. He admits he's a sucker for a Veblen good or two himself.

US wine retailers have maintained their optimism in the face of the tariffs on wine, finds Jeff Siegel. Surprisingly, demand has not yet shifted to other wine categories.

What do you do when you discover that your inexpensive wines are about to be priced out of the market? This was the dilemma facing Quintessential Wines, the US importer of Georges Duboeuf. Andrew Chalk Reports.

It's not just that consumers identify it as "too sweet", says Roger Morris. It's also that it's not very food friendly.