GuildSomm's Senior Staff Writer Kelli White dives deep into the history and impacts of phylloxera on the world of wine.

Ten years ago, Bolivian wine was unknown even within the continent, overshadowed by the wine-producing giants of Chile and Argentina. But today, a unique voice is materializing as the quality of Bolivia's Vinos de Altura rises, says Aubrey Terrazas.

Kelli White considers the state of wine list awards—including those of The Wine Spectator, the James Beard Foundation, Wine Enthusiast, and World of Fine Wine—and discusses their impact on the industry.

Beer and schnapps have long been Stockholm's beverages of choice, but wine is becoming increasingly important. Sommeliers Klas Ljungquist, Erin Stockton, Totte Steneby, Anna Rönngren, Fredrik Horn, and Robert Andersson talk about the industry in their city.

Amarone's unique profile can pose a challenge to beverage directors looking to incorporate it into their programs. But the diversity of expressions bottled by Valpolicella’s top producers also creates a breadth of opportunities.

While big blends remain Valencia's dominant mode of production, a handful of producers are taking up arms against this dim reputation. Their weapons? A meticulous but sensitive approach to winemaking and the region's bounty of old vine indigenous material.

As the price of land in Napa and Sonoma reaches new heights, many young winemakers are looking for land and opportunity in other regions of California. Kelli White interviews Matt Naumann, MW Morgan Twain-Peterson, Matthew Rorick, and Tegan Passalacqua.

Review the basics of the Rhône Valley and learn how the region's cuisine elevates its wines, with recipes for local dishes such as Tapenade Provençal, Poulet d'Avignon, and Apricot & Goat Cheese Tart.