General

An old wine company shares strategies for a new reality

Henkell Freixenet has seen it all – the Great Depression, two world wars, and globalisation. Felicity Carter speaks to CEO Dr Brokemper about how the wine trade can navigate the pandemic.
 

An updated calendar of online wine events

Online wine get-togethers are flourishing, as people move their social life online. If you're running an online wine event, please tell us - and here are the ones we already know about.

Time for the wine industry to plan ahead

Almost everyone has more time on their hands right now. Robert Joseph looks at some tried and tested ways to use it productively.

How much do you need to know about a wine?

How much do you need to know about something in order to enjoy it? Robert Joseph reflects on a time of low knowledge, high appeal.

Making the wine industry attractive to the next generation

How can wine attract a new generation of viticulturists, winemakers and data specialists? Andreas Clark, CEO of Wine Australia has some thoughts. He spoke to Felicity Carter.

How reliable are wine judges?

Do judges of different ages, sexes and nationalities score wines the same way, or is consistent judging an impossibility? One competition organiser has some preliminary evidence. Felicity Carter reports.
 

The truth about plant immunity

It’s very common to hear people talk about “boosting the immunity” of plants as a way to avoid spraying. Unfortunately, it’s not that simple, says Jamie Goode.

A wine company charts its own destiny

When Brokenwood Winery found itself squeezed by retailers, it decided to steer its own course. Jeni Port looks at what happened next.

Who’s Who in California

California’s wine economy is not only one of the biggest in the world, but it’s a hub of innovation. Jeff Siegel identifies who is who.

The appellation trail

An interview with Antoine Leccia, by Robert Joseph

When you're faced with a terrible wine glass

Good glassware can definitely enhance a wine experience, says Robert Joseph. So what's a wine lover to do when a restaurant or other establishment has less than ideal glassware?

An argument for heavy wine bottles

Robert Joseph keeps hearing that the wine trade should stop producing heavy wine bottles. He offers another point of view.

Innovating to maintain tradition in Champagne

Émilien Boutillat joined Piper-Heidsieck at a time of rejuvenation. He discusses what's changed and what will never change.