The global market for sparkling wine continues to grow. With a market size of US$41.6 billion in 2024, the sector is expected to reach US$69.1 billion by 2033. Prosecco and Champagne still dominate, as emerging cool-climate sparkling regions such as ...

Taste the Limestone, Smell the Slate is based on 12 feature articles published over the years in the magazine The World of Fine Wine. With the feedback I received on those essays, I judged that they were providing insight into the topics they covered...

Around the hour-and-a-half mark of the flight from Lisbon to the island of Madeira, the plane begins its descent over the Atlantic. At first, there’s little but endless water visible from the cabin window. Then, the low-hanging clouds on the ho...

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...

Think of water, and images of vast oceans, white-capped rapids, babbling brooks, and placid lakes come to mind. Water, however, exists beyond these everyday blue bodies, and today many climate scientists are focusing their attention on another catego...

Chartreuse is an ancient, elusive elixir that has been made for centuries by French monks. Throughout its history, it has been a digestif, a popular cocktail ingredient, and the inspiration for naming a color between yellow and green. In recent years...

The story of California wine hasn’t been told in a book in more than a decade. In the meantime, the community of wine has expanded, social media has changed, and consumers now demand more than the Cabernet and Chardonnay that helped make Califo...

Over the past couple of years, Brunello di Montalcino DOCG has undergone a pivotal shift in its vintage evaluation system with the introduction of Brunello FORMA. This new, data-driven approach was designed to provide a more comprehensive assessment ...

Vermouth is an aromatized, fortified wine. The drink is so immersed in cocktail culture that it often flies under the wine-education radar, though it is, indeed, made from a base wine, fortified, infused with botanicals, and sweetened to varying degr...

The learning curve of wine can be steep. Grape varieties? Thousands. Soils? More than your brain can hold. Regions? Buckle up and get your map out. But one mercifully simple part of wine education is yeast. There’s really only one yeast to memo...