Contrary to popular belief, Dom Pérignon was not the first monk in France to discover the magic between wine fermentation and carbon dioxide to create the bubbles in a bottle that led to champagne.
“We have to understand this … that in 25 years, there won’t be people alive who have lived without it.”
The classic “wine snob” model, epitomized by images of cork sniffing connoisseurs spending lavish amounts of money on bottles culled from famous European cellars, may well be making way for consumers embracing...
The Role of Texture in Wine Packaging. The lab supervisor of a well-known Sonoma County winery approached me recently with a lovely bottle of Cote des Roses by producer Gerard Bertrand...
Industry Follows Napa’s Lead in Charging Premium Prices for ‘High End’ Experiences
by Elizabeth Hans McCrone You wouldn’t necessarily identify Atlanta, GA as the hub of wine industry technology activities, but that’s exactly where Justin Charbonneau launched his brainchild, GrapeConnect;...
With the election dust settling, wine industry officials are working to refocus their efforts on a host of regulations, laws and policies certain to affect the wine business at both state and federal levels...
No one knows exactly how much wine may become damaged due to temperature fluctuations during transport, but data collected by a savvy entrepreneur suggest the problem is much more widespread than commonly...
There’s no denying the romance of opening a bottle of wine containing a cork. Peeling back the foil top, inserting the corkscrew, twisting, pulling and then hearing that satisfying pop as the cork comes...
“You can’t find a successful wine region that doesn’t have a strong winery association tied to it.” So proclaims George Christie, President of the Wine Industry Network (WIN) and primary organizer of the...
