Although a vaccine is finally in sight, the wine trade is still struggling with the fallout from the pandemic. James Lawrence asks four different wine companies how they have been coping, and their plans for the future.

Biodiversity as a concept is as important to business as it is to the natural world, says Robert Joseph. 
 

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.