Why do red wines always score better than white wines? Is it because red wines are inherently ‘better’, or is it plain old bias? Jeff Siegel tests a theory.

Provence is experiencing a lucrative boom that other wine regions can only envy, says Dr Jamie Goode. And it’s all been driven by pink wines.

Vinho Verde is just what the modern consumer asked for. Fresh, light and low in alcohol. And yet, says Simon Woolf, its excellent value is a problem.

The death of Pinot Grigio has often been predicted, but has never come to pass. Robert Joseph looks at the white wine that keeps on keeping on.

The red variety Tannat not only has an unusually thick skin, it’s also widely travelled. Robert Joseph charts its journey.

Santorini’s white grape Assyrtiko has ancient roots, finds Gregory Michailos. And yet it represents the face of modern Greek winemaking.

The dark-hued grape Saperavi was once the workhorse of the vast Soviet wine industry, used to make very sweet red wines. Robert Joseph tracks its fortunes.

Being known for a single grape variety can spell economic trouble if that grape falls out of fashion. So the New Zealanders are looking beyond Sauvignon Blanc, finds James Lawrence.

Valpolicella’s Ripasso has enjoyed runaway success in the Scandinavian markets, finds Michèle Shah. But as with all successful products, strong competition has appeared.

The light red Cinsault used to be used as filler. But now, says Jamie Goode, it’s become one of the most exciting grape varieties in South Africa.

It’s a wine style that takes effort and attention to detail to make, yet which sells cheaply, and it’s an export winner than many call an underachiever. James Lawrence looks at what’s really happening with Cava.

Natural wine is one of the most controversial additions to the wine firmament. What is not in dispute is that its spiritual home is Paris, as Christian Holthausen explains.