There are three kinds of wine regions in South Africa: historic regions of quality, historic regions of quantity, and the newborns. The legacy appellations can be counted on one hand and famously include Stellenbosch, Paarl, and Constantia. By contra...

In this second installment of our Influential Wine Books series, I asked four wine professionals for a list of books that guided or inspired them at various points in their careers. I love this article series for many reasons. First, it has turned me...

“The problem with rosé is you’re asking too many things that are different,” Daniel Ravier, winemaker at Bandol’s esteemed Domaine Tempier, says. The wine must be “fresh, but not too acidic; round, but not too muc...

This is the second article of a two-part series on importers who made essential contributions to the American wine industry. The first featured interviews with Kermit Lynch and Martine Saunier. This piece explores the stories and impact of Neal Rosen...

It’s an old story. A wine region becomes established, bottle prices rise, land values follow, and young or less flush producers get pushed to the fringe. That may be a gross exaggeration, but it’s at least a viable approximation of what h...

“I never had great Muscadet or great Chablis before Martine and Kermit.” That statement, which sounds as though it might be the last words of a dying wino, came from the mouth of Larry Stone, one of the most celebrated and establishe...

Earlier this year, I dove into a few American wine regions, both large and small, to get a pulse on the state of the wine being made in regions other than California, Washington, and Oregon. The idea to seek out regional American wines has been a top...

In this latest interview article, I asked a handful of growers about their thoughts and practices as pertains to soil health. As you will see, the questions elicited a lot of passion! Many answers are lengthy, but are well worth reading through, as t...

Farming is a challenge, to say the least. Not only do farmers have to contend with the vagaries of the increasingly vagarious seasons, they also have to face an evolving roster of pestilences. Arguably, vineyard managers have it easier than conventio...

Blind tasting. For those who have taken the types of wine exams that require it, these two little words conjure up a mix of emotions: fear, excitement, frustration, and, for those who’ve succeeded at it, elation. Most wine professionals with bl...