Jeff Siegel

In 2008, Cyril Penn, the editor of Wine Business Monthly, wanted to make sense of the avalanche of winery mergers, sales, and acquisitions that had occurred over the past couple of years. He commissioned a two-page chart to run in the magazine that s...

Shannon Gunier doesn’t mince words. “We’ve reached a saturation point, with too many grapes,” she says. Gunier runs North Coast Winegrape Brokers with her husband, Rick. She continues, “Too many people have planted too m...

It’s a scene unlike anything most people have ever seen (including many in the wine industry)—a ballroom with a dozen or so tables, four or five places set at each table, and up to a dozen filled wine glasses at each place at the table. O...

The wine industry is always eager for the next big thing: a previously overlooked category, often defined by a grape hailing from a region with remarkable terroir, yielding wines of great value and made by independent-minded winemakers. Oregon Pinot ...

Yannick Rousseau owns a winery in Napa Valley, so, of course, he makes Merlot, Chardonnay, and Cabernet Sauvignon. But for 15 years, he has also made wine with Colombard, first as a varietal wine and later in a blend. The white grape isn’t thou...

In the early 1980s, Lew Bryson was a young beer drinker who was eager to try something new, something that wasn’t his father’s mass-market suds and fizz. He had stumbled on a new style—flavorful, intense, and made in small batches b...

Four years ago, the Supreme Court decided the most important alcohol case in a generation, overturning a Tennessee law that allowed only people who had been two-year residents of the state to get a retail liquor license. Justice Samuel Alito, writing...

Joel Butler, MW, isn’t convinced that adding nutrition and ingredient labels to wine will make much difference. “When someone orders a bottle of wine for dinner, they want a good bottle,” he says. “They’re not so much co...