Vineyards and wineries face new, growing and shifting challenges each year, whether from the continued pressure to stay ahead of the competition or the need to adapt to new environmental or market conditions....
Three California winemakers test new techniques for making low-alcohol,
low-calorie and vegan wines
By Laurie Wachter
Wine consumers are increasingly looking for wines that align with healthier...
Proving the value of tomorrow’s solutions in today’s vineyards
By Laurie Wachter
What’s new in the vineyard? One exciting area of innovation is technology that improves farming in practical ways,...
The recently completed Lifestyle, Diet, Wine & Health congress in Toledo, Spain, brought together experts from around the world to acknowledge the threat from neo-Prohibitionists and to begin to decide...
Celebrated annual industry event promises learning and networking opportunities.
By Laurie Wachter
Wine has been grown in California’s North Coast for more than 100 years, but it’s only been in the past...
Relatable characters drinking your wine is a great way to reach target customers.
By Melanie Young
In the Netflix series, Dead to Me, Jen, a grieving widow, and Judy, a free-spirited artist, bond over...
Disputes fermenting between winery shareholders may not be governed
by fiduciary duties but could be covered by insurance.
By Amy Briggs and Hilary Krase
Many wineries operate as closely held companies,...
Is positioning your wine as a mixed drink ingredient a smart way to sell more bottles?
By Robin Shreeves
A September report from Terrain confirms that the U.S. wine market has seen little growth...
The dysfunction in Washington, D.C., advances to the next level.
What does it mean for the wine industry?
By Michael Kaiser
To paraphrase Benjamin Franklin, “In this world nothing can be said to...
By Carl Giavanti
Julia Coney
Julia Coney is a Washington, D.C., and Houston, Texas-based wine writer, speaker and consultant. Her writing includes stories on wine, winemakers and the intersection...
