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.

Jim Boyce takes a close look at Australian wine in China and concludes that there's more to its success than the usual explanations.

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.

Robert Joseph has been on a tour of China's smaller cities and he has some thoughts on what it takes to sell wine outside Shanghai and Beijing.

If authenticity in winemaking is so important, then shouldn’t it mean something? Roger Morris thinks the word "authentic" has become meaningless.

The catastrophic Kincade fire may be contained, but is it a sign of things to come? If so, will wine producers have to plan for wild fires? Jeff Siegel looks at the evidence.

At the Aldo Adige Wine Summit, dealing with climate change and invasive pests was on the agenda. Michèle Shah reports.

What is ageing wine worth, and who should be responsible? Robert Joseph looks at an issue that's far from simple.

The financial media has claimed that investing in fine wine yields better returns than other asset classes. Andrew Chalk looks at one of these claims and finds it's full of holes.

Do you know your two micros from your one shake? If not, Janet Wang is here to guide you through China’s digital wine economy.

While there is an urgent environmental need to reduce pesticides, not every vigneron can go organic. Olivier Thery looks at the HVE alternative.

Bulk wine shipping means a wine created in one part of the world may be bottled far from home. Does this matter, or is it important for a wine's package to come from its source? Robert Joseph considers the issue.

Roger Morris thinks wine points are a sham. But he's also seen the profound impact that points have had on the US wine market - and he thinks it’s been positive.