What producers need to know to get their wines into the hospitality sector.
—Melanie Young
Restaurants closed throughout much of 2020 when the novel coronavirus caused a series of lockdowns. To cover the...
A difficult growing year for the Okanagan Valley to produce superbly flavorful Canadian wine.
—Andrew Monro
Wineries and vineyards in British Columbia’s Okanagan Valley are optimistic that this might...
Adopting this new vineyard technology is critical to the California grape industry.
—Tom Shapland, PhD, CEO and cofounder of Tule Technologies
Anything humans can observe with their eyes a computer can...
Whether shipping wine across the globe in giant bladders, or biking a bottle down the street, there’s likely a way to make the trip cheaper for you and better for the environment.
—Kathleen Willcox
Two...
Delays in deliveries are affecting viticulture and winemaking procedures, product launches, and limiting consumers’ options during the peak of holiday wine-buying.
—Jeff Siegel
Brian Talley ordered...
An increase in wine club convenience equates to an increase in wine club members and membership retention.
—Zach Kamphuis, general manager, Commerce7
Why should a consumer sign up for a wine club instead...
Amid shortages, new grower contracts, and experimental varieties, Texas vintners hail the 2021 vintage as excellent.
—Kathleen Willcox
Texas vintners experienced a vintage filled with unexpectedly harsh...
December’s conference kicks off with a new format to engage professionals in all sectors of wine.
—Barbara Barrielle
Wine Industry Network continues its tradition as a leader in wine and wine-related...
This Expert Q & A features Rosa Noble, hospitality and DTC Manager for Judd’s Hill Winery & MicroCrush, and Jennie Gilbert, founder of Red Chirp, who will be speaking at this year’s...
Terroir as like a tree falling in a forest. Just because you don’t hear it, it doesn’t mean it didn’t fall.
—Randy Caparoso
I think that the one aspect of terroir-related qualities that we...
