Styles & Regions

The third Burgundy

Many consumers don’t even realise that Burgundy makes a sparkling wine. As Roger Morris reports, producers of Crémant de Bourgogne are fighting perceptions on many fronts.

The badge of authenticity

There’s a lot of excitement about autochthonous grapes. But is this reflected in vineyard plantings and sales, wonders Simon Woolf. 

Orchestrating a new wine style

The city of Vienna is one of the greenest in the world, producing up to 80 percent of its own vegetables – and its own wine. Felicity Carter reports on its flagship style.

Lighten up

New Zealand winemakers are taking up the challenge of finding a way to lower alcohol naturally. Jeni Port reports.

The grapes of froth

As governments crack down on alcohol, non- and low-alcoholic drinks are proliferating, especially in the beer category. Sophie Kevany goes looking for wine alternatives.

How to train a wine judge

Becoming a wine judge in Australia is a great honour. Jeni Port looks at how aspiring judges are put through their paces.

A new breed of wine

Winemakers are experimenting with making wines from single clones, finds Jim Clarke. He finds out why.

New wine in old jars

Winemakers in Alentejo, Portugal, are reviving a winemaking practice that goes back to Roman times. Stephen Quinn reports.

Wine gets the blues

Blue wine drinks are popping up everywere, to the revulsion of the wine trade and the delight of Instagrammers. What’s going on? Felicity Carter goes looking for answers.

Mainstream orange

Orange wines are coming into their own, says Simon Woolf. He tracks the rise of this once rare wine style.

Spain's wines from the wind

Once a producer of bulk wines, Empordà is using its windy advantage advantage to produce quality wines. Miquel Hudin reports.

I am Tribidrag

High science, DNA detection, and international cooperation have brought a varietal called Tribidrag into production, as Simon Woolf reports.

Italy’s natural producers

Italy has some of the most important producers of natural wine. Michèle Shah looks at the structure they work within.

Durello's fashionable makeover

From the archives: The Durello grape was always known as a tough drink, says Elisabetta Tosi. And then people turned it into sparkling.