As the New Zealand and Australian wine industries look to achieve net-zero carbon emissions by 2050, a simple tool, designed in California, is helping producers calculate greenhouse gas emissions. By Simone...
By Carl Giavanti Anna Maria Giambanco DiPietro is a writer based in Santa Barbara County, Calif. With her WSET 2 with distinction certificate in tow, she writes for Edible Santa Barbara, Wine Enthusiast,...
The headline question sounds hyperbolic. Let’s put it in context. By Kathleen Willcox Since life began on earth about 4.5 billion years ago, almost everything — from temperatures to land masses...
Job seekers look for more as the pandemic’s curb on jobs lingers. By Laurie Wachter The COVID-19 pandemic disrupted lives and livelihoods across industries and countries. Across the globe,...
Today’s cutting-edge wines are more terroir-expressive than the usual commercial styles. What I don’t get, though, is how formulaic it’s all become. By Randy Caparoso I love alternative...
One of the original “flying winemakers,” Michel Rolland shares his thoughts on topics as wide-ranging as hot wines from France, the worldwide impact of climate change on grape growing, and what Americans...
Wine is one of the most heavily regulated products on both federal and state levels — and the regulatory environments change frequently, so vigilance is vital. By Michael Kaiser WineAmerica (WA), the National...
Experts weigh in on preventive steps and mitigation methods for wildfire impacted vines. By Alexandra Russell On July 27, 2022, Wine Industry Network hosted its most recent Growing Forward...
The TTB is asking for comment about eliminating all standards of fill for wine and spirits. By Jeff Siegel The wine industry, already beset by supply chain woes, inflation and declining sales, may have...
Will proposed standardization of shipping laws be an unintentional setback? By Jeff Siegel This month, the Uniform Law Commission (ULC; an attorney committee otherwise best known for promulgating the Uniform...
