GuildSomm

Oxygen is the enemy of wine. This is well understood. Leave the cork out of a bottle, or the bung out of a barrel, for long enough and even the most stalwart wine will sour and decay. And yet oxygen exposure during fermentation and élevage is ...

Geoff Kruth interviews Frédéric Panaiotis of Ruinart and Rodolphe Péters of Pierre Péters on regionality, vintages and current topics in Champagne. Our previous episode on the Champagne process from 2013 is available here.

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Bryce Wiatrak discusses five ways in which typical categorization of Rioja and Ribera del Duero producers as either traditional or modern ignores important nuances within the regions.

Senior Staff Writer Kelli White discusses Mendocino County's winemaking history, AVAs, and current developments, considering both its well known coastal side and the inland area home to sprawling old vines.

Chris Tanghe interviews fellow Master Sommeliers June Rodil and Brahm Callahan on the topic of running a restaurant wine program.

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Jessica Dupuy takes a look at a few of the states showing promise beneath the shadow of the dominant American wine regions in California, Washington, and Oregon. She considers current developments in Texas, Michigan, New York, and Arizona.