Most read

Most read

Is wine premiumisation a doom loop?

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.

Why are wineries using wax seals when so many people hate them?

Retailers and consumers alike complain that wax seals on wine bottles are hard to open and spread shards of wax everywhere. So why, asks Aaron Ayscough, do winemakers persist in using them?

In praise of French wine glasses

The French bistro practice of serving wine in very basic glasses can annoy wine lovers from elsewhere. But, says Aaron Ayscough, there's a reason for those small glasses.

The sham of authentic winemaking

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

Wine in the time of coronavirus

Trade fairs postponed, flights cancelled, tastings shuttered. Robert Joseph asks if now is a good time to re-think the way the wine trade does business.

The three inventions that created the modern wine world

Robert Joseph identifies the three people and their inventions that created the modern world of mine - and none of them had anything to do with winemaking.

The real reason consumers reject Riesling

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

How will the new US tariff impact the wine market?

The Trump administration has threatened to slap a 25% tariff on French, Spanish, German and UK wines, beginning later this month. If the tariff goes into effect, what are the likely consequences? Jeff Siegel asks the US Administration for guidance and discovers even they aren't sure.

The glyphosate dilemma

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

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.
 

Wine lessons from a past epidemic

The 2003 SARS epidemic hit China’s wine trade hard. While some companies collapsed, others came out stronger. Ian Ford speaks to Felicity Carter about what he saw.

The question of wine spitting

Spitting is a critical wine skill that consumers need to learn. But it’s also digusting and unhygienic. Felicity Carter asks what the wine trade should do.
 

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.

Steps to make wine profitable again

Failure to tackle the health lobby, disengaged consumers and poor management skills are all contributing to problems in the US wine industry, according to Rob McMillan, the author of the Silicon Valley Bank's State of the Wine Industry report. But he thinks there are ways to turn things around.

When critics can no longer know fine wines

Prices for fine wines have skyrocketed, while wine writing income has stagnated. Robert Joseph says that, increasingly, wine writers have little experience of fine wine to draw on.