Phylloxera is an aphidlike pest that kills grapevines.
Articles on Wine
Displaying 1 - 20 of 137 articles
Forensic genetics can help us trace the ancestral source of any wine grape – and may lead to bioengineered wines in the future.
Lovers of wine made in France’s Bordeaux region often ask how chateaux set their prices. The answers involve a 19th-century ranking, professional criticism and digital-age reviews.
Cretian raisin wine was incredibly popular with Romans but the real deal takes a long time to make.
Changing consumer tastes and the dominance of a few big players are putting sustained pressure on the industry – especially smaller producers.
Diversifying exports takes time; what needs to be in place to achieve this?
Based on organic residues – imperceptible to the naked eye and detectable only at a molecular level – bronze age wine consumption must be fundamentally reconsidered.
Australia’s farm exports face a range of barriers to trade besides tariffs.
Opt for a lighter, cheaper red wine if you’re trying to dodge a headache this holiday season.
US president-elect Donald Trump promised his supporters that tariffs would rise on all products under his administration. What impact could this have on the French wine industry?
Growing health and wellness consciousness, accompanied by changing social patterns, have sparked Gen Z’s interest in the ‘sober curious’ movement.
While show medals, awards and expert reviews can be helpful when it comes to buying wine, that doesn’t mean they’re the final word.
Parents of teenagers play an important role in their alcohol consumption. A new study shows that parental rules are the key, and that talking is not all that useful!
Shouting, squelching, singing, constantly moving, ancient urban wineries were an assault on the senses
Global warming poses great challenges to Canada’s wine industry. But in these challenges lie equally great opportunities to build a better, and more sustainable, wine industry.
Australian wine producers will face stiff competition and a significantly smaller market.
Roman wines may have looked and tasted better than long assumed. The answer lies in their use of clay jars, a technique still used in modern winemaking in Georgia.
Contrary to popular belief, only a minority of Bordeaux vineyards bought by Chinese investors have had a negative outcome.
It’s time to revisit the evidence for the health benefits of moderate drinking, and separate fact from wishful thinking. Can we confidently say, ‘Cheers to good health?’
People may be surprised when they read a nutrition label on a bottle of wine. The industry should take note.
Top contributors
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Associate Professor, History, University of Newcastle
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Senior Lecturer in Classical Studies, Institute of Classical Studies, University of London; Honorary Fellow, Macquarie University, School of Advanced Study, University of London
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Deputy Vice-Chancellor (Higher Education), Victoria University
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Charles Sturt University
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Professor of Management and Wine Business, Sonoma State University
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Visiting scientist, CSIRO
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Postdoctoral Research Fellow, University of Verona
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Associate Professor, Co-Director of China International Business and Economic Law (CIBEL) Centre, Faculty of Law and Justice, UNSW Sydney, UNSW Sydney
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Director of the Wine & Spirits Academy, Kedge Business School
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Lecturer, University of Washington
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Associate Professor, University of Puget Sound
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Associate professor, University of Adelaide
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Professeur associé, Haute école spécialisée de Suisse occidentale (HES-SO)
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Associate Professor of Finance, EHL Hospitality Business School, Haute école spécialisée de Suisse occidentale (HES-SO)
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Professor of Enology, University of California, Davis
