Issue 5, 2020 is now ready to read.

Sabrina Earnshaw is a sales professional with experience across two sensory industries. She shares what she’s learned with Felicity Carter.

Jeni Port goes inside the Len Evans Tutorial, the world’s most exclusive wine school.

Roger Morris meets some cellar rats, the interns who travel the world to work vintage, the first step on their winemaking journey.

Loss of smell is a symptom of Covid-19. Jeni Port and Nicole Bilson learn more about it — and discover what can be done if you lose your sense of smell.
 

Educator Debra Meiburg MW says when she teaches her wine courses, she takes four distinct learning styles into account.
 

What makes one grape highly prized, while another is an also-ran? Robert Joseph considers the question.
 

Michelle Bouffard looks at the impact of Covid-19 on three of Canada’s provinces.

Three hundred years ago this year, a far-sighted noble decided to plant a vineyard with just one grape – Riesling. It was a decision that changed wine history. Ilka Lindemann has the story.
 

Not all garbage is garbage, at least in the wine business – because wine garbage can be turned into new products, thanks to recycling and upcycling. Christine Neubecker has the story.
 

The vignerons of Bordeaux have been hit very hard by a number of things at once. Allen Sichel from the CIVB tells Felicity Carter what they plan to do about it.

How much does it cost to produce a bottle of wine? And, more importantly, should those costs be transparent? Robert Joseph weighs in.

Igor Serdyuk says Russian winemakers have become more interested in the possibilities offered by their indigenous and hybrid grapes.

Although wine sales have been strong in relation to other retail categories, the world of wine has still been hit hard by the pandemic and subsequent lockdowns. Wineries with no distribution through retail have been particularly hard hit. Jason Sych asks four wineries how they have navigated the crisis.

PIWIs, or fungus-resistant grapes, are emerging as an alternative to classic grape varieties. But they’re not problem free. Simon Woolf explores the issues.