The fifth biggest economy in the world is known for its technology, movie stars and wine. Liza B. Zimmerman looks at what the locals drink.

A study done by Simone Loose, Evelyn Pabst and  Gergely Szolnoki from the Department of Wine and Beverage Business Research, Geisenheim University. 

MW candidate Lin Liu has listened once too often as people have traded bad information about the Chinese market. Now she wants to set the record straight.

The work being done at Villa Dievole in Chianti Classico shows the path to the future. Felicity Carter paid a visit.

The demise of the wine critic has been over-reported, in the UK at least, where wine communicators are still influential. James Lawrence names the important names.

Rebecca Gibb MW pays a visit to an unlikely wine powerhouse – the Lanchester Group, based in northeast England.

Olé Imports, founded by a student with no wine experience, is changing the way American consumers approach Spain. Jeff Siegel reports.

Jeni Port meets Nigel Greening, the ad man who turned Felton Road into one of the hottest wine properties in the cool climate area of Otago, New Zealand.

Some wine companies are finding success by taking their wines into consumers’ homes and holding tastings. Robert Joseph reports.

Before Lodovico Antinori sold Ornellaia to Robert Mondavi in 2002, he was already well into his next big idea, Biserno. Today, Roger Morris reports, Antinori is helping make Cabernet Franc the top red grape of Maremma.

Hong Kong is not only the gateway to southeast Asia, but a significant import market in its own right. Shenée Tuck identifies the major distributors.

Austria may be geographically small, but it punches well above its weight when it comes to wine. Julia Sevenich looks inside its industry.

Miguel Torres has set out to combat global warming. In October, he shared the results to date. Felicity Carter reports.

What happens when a wine educator opens a bar? He introduces an entire city to new wines, as Jeff Siegel discovers.

Cash-strapped US millennials are experimental and looking for new tastes. But, says Jeff Siegel, quality counts.