As viticulture and winemaking techniques change, Brettanomyces is on the rise. For some wine lovers, no amount is acceptable, while others find it adds complexity. Robert Joseph experiments on some tasters.
In the holy trinity of Champagne grape varieties, Meunier has not only suffered the indignity of coming third, but it’s also been given the wrong name. Christian Holthausen reports on Meunier’s makeover.
Direct-to-consumer wine shipping was worth $1.82bn in 2014 alone, says Leslie Gevirtz. It’s a market sector that encompasses everything from wine clubs with regular shipping plans, to private clubs for cashed-up networkers.
Sommeliers from San Francisco to Sydney are looking for crisp Spanish whites for their wine lists. James Lawrence reports on the remarkable growth of white wine exports, from a country more famed for its reds.
Rosé, once the poor cousin of the wine world, has become a powerhouse style. Dr Jamie Goode reports on the innovation and experimentation, both marketing and technical, that’s taking place in Provence.