• The Story of Buena Vista

    The object of my travels is especially to note down everything in which the Europeans surpass us, and afterward lay them before the citizens of the United States. – Agoston Haraszthy, Grape Culture, Wines, and Wine-Making Few in the annals of w...
    • 2 Jun 2018
  • Oxygen in Red Wine Making

    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 ...
    • 18 May 2018
  • Making Sense of Mendocino

    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.
    • 19 Apr 2018
  • Brettanomyces: Science & Context

    GuildSomm's Kelli White explores Brettanomyces, explaining the science behind it, outlining our shifting awareness and responses over the decades, and sharing various perspectives from sommeliers and winemakers alike.
    • 29 Mar 2018
  • Influential Wine Books

    Kelli White interviews Doug Frost, Ray Isle, Chris Tanghe, and Juliette Pope about the books that influenced and inspired them early in their careers in wine.
    • 15 Mar 2018
  • Considering the Canaries

    GuildSomm Senior Staff Writer Kelli White offers an introduction to the regions, grapes, producers, and wines of the Canary Islands.
    • 16 Feb 2018
  • Interview: Perspectives on Whole-Cluster Fermentation

    Kelli White interviews Jeremy Seysses of Domaine Dujac, Mathieu Lapierre of Marcel Lapierre, Pax Mahle of Pax Mahle Wines and Wind Gap, and Taras Ochota of Ochota Barrels about their perspectives on whole-cluster fermentation and stem inclusion.
    • 18 Jan 2018
  • The Devastator: Phylloxera Vastatrix & The Remaking of the World of Wine

    GuildSomm's Senior Staff Writer Kelli White dives deep into the history and impacts of phylloxera on the world of wine.
    • 30 Dec 2017
  • Reflections on Wine List Awards

    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.
    • 1 Dec 2017
  • Forgotten Spain: Valencia

    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.
    • 19 Oct 2017
  • Interview: Expats of Napa & Sonoma

    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.
    • 21 Sep 2017
  • An Interview with Axel Borg of the UC Davis Library

    Kelli White interviews Axel Borg, the wine and food science bibliographer at the UC Davis library, which has an unsurpassed stockpile of wine books, periodicals, and ephemera that anyone can come explore.
    • 22 Aug 2017
  • Gods & Heroes: Xinomavro in Northern Greece

    Most of northern Greece's PDOs are dedicated to Xinomavro or Xinomavro-based blends. It's a difficult grape, but the best examples are exceptional, with savory tones, intense structure, and an incredible ability to age.
    • 2 Aug 2017
  • Exploring British Columbia

    It’s natural to want to understand something new in terms of something known, to define A by its similarities to and differences from B. This is often especially true for emerging wine regions, where a direct comparison to a more established area provides a shortcut for consumer comprehension. Prior to my trip to the Okanagan Valley, I marveled at all the marketing materials that compared the region to Napa. In…

    • 25 May 2017
  • So You Want to Open a Wine Bar?

    Whether drinks professionals or professional drinkers, we all have our ideas as to what makes a bar or restaurant great. Some of us even go so far as to flesh out the fantasy, ruminating on the ideal location, décor, wine list, and preferred clientele. Far fewer execute on such a vision, and for good reason—as glamorous as opening your own business may seem, the reality is often far more tedious. For those that are seriously…

    • 10 May 2017
  • The Evolution of American Oak

    It happens almost every time. American oak comes up in a conversation, and I see it: that subtle flinch, a pinch of the lips, maybe a cocked eyebrow. As a subject, American oak seems to be forever filed away under “things sommeliers know they hate.” And yet, this hypothetical person, our imagined skeptical sommelier, would likely never turn down a glass of López de Heredia, well-aged Grange, Ridge Monte Bello, or Pappy…

    • 22 Mar 2017