Pinot Grigio has a reputation problem in some circles, and has acquired the nickname ‘Cougar Cocktail’. But, finds Sophie Kevany, Pinot Grigio is continuing to grow, finding new and appreciative audiences.
Sales of sweet wine have tumbled across many categories in recent decades. James Lawrence reports on how Sauternes, the world’s most famous sweet-wine-producing region, is finding dry wines can help the bottom line.
The wine trade may think buttery Chardonnays are as out of fashion as vinyl records, but Richard Woodard says that some consumers still love them, while others are discovering the new generation wines.
To many consumers worldwide, Spain represents value, easy-drinking wine. But, as James Lawrence discovers, notable Spanish producers have quietly edged their wines into the top ranks – with prices to match.
Shiraz and Syrah may be the same grape, but whether the wine is labelled one thing or the other depends on which consumer it’s aimed at, finds Richard Woodard. Now that Australian Shiraz is in the doldrums, the name matters more than ever.
Shanghai is one of the most sophisticated cities in China, making it a magnet for wine companies eager to present their wines in its bars and restaurants. Dr Stephen Quinn suggests reading up on how the city works before pursuing it.
French wine lovers were shocked to read of the launch of cola-flavoured wines. But not only are the wines successful, they’ve brought a whole new wave of flavoured wines in their wake. Sophie Kevany reports on the trend.
A Chinese dislike of cool liquids, not to mention an aversion to bubbles, has made sparkling wine a tough sell. But, as Jim Boyce reports, Champagne’s cachet is opening the market and even Chinese wineries are making bubbly.
Lambrusco became hugely popular in the1970s due to its sweet, fizzy style and then fell out of favour in mature markets. Michèle Shah discovers that new viticultural and vinification techniques are restoring Lambrusco to its rightful place as a terroir wine.
The Common Agricultural Policy is one of the European Union’s most controversial areas. But for those in the wine trade, it can provide welcome support – if you know how to get it. Andrew Rosenbaum takes a close look at the policies and procedures.