“My family has lived in the same house for over a century, yet the last four generations have had four different passports,” explains Croatian winemaker Ivica Matošević. He lives in the heart of Istria, the largest peninsula in the...

While today’s average drinkers of white wine are most likely to think of Chardonnay, Sauvignon Blanc, or Pinot Gris—and if more adventurous, Riesling, Furmint, or Assyrtiko—many other wine lovers are searching out new and unexplored...

Taiwan, an island in East Asia, lies on the 23rd parallel. With the impacts of climate change, and as more countries in tropical and subtropical climates produce stellar wines, it is not a surprise to see new wine regions emerging outside the 30th to...

The term sulfur is frequently misused in wine vernacular. This miscomprehension colors our understanding of winemaking and leads to confusion for both consumers and members of the trade. Indeed, it may have contributed to the current trend toward eli...

While Roussillon is not a behemoth of overall French wine production, much has been written about it. Unfortunately, in what text exists, this Southern French region is almost always in a "suffix state," at the end of Languedoc-Roussillon. ...

In the vineyard, trunk diseases are spread through fungal pathogens that enter the wood through wounds, most often from pruning but also from other mechanical injuries to the vine. The diseases can metastasize over time, resulting in symptoms that in...

Since early wine history, women have been systematically excluded from power. Yet despite the barriers to their participation, tenacious women have been making their mark on the narrative of wine since it was first discovered. While advancements...

“As a group, Sonoma cabernets tend to be overlooked—an indignity, and it needs to go,” wrote the wine columnist Frank Prial in a 2000 New York Times article. I could not agree more. Cabernet Sauvignon is rarely an underdog. After al...

Though Spain is one of the largest wine producers in the world, industry-wide acceptance of its fine wines has taken an exceedingly long time to establish. It was just 20 years ago that “big” had grown in dominance to be the defining styl...

Food and wine connoisseurs are a relatively new breed, but they were many decades in the making. The first shoots emerged in the early 1800s with the dawn of modern food and wine books, which provided readers with the knowledge and information they n...