Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

Over the past two years, non-alcoholic and low-alcohol wine has become a major trend in the global consumer market. Rising ...

Speaking with a winemaker recently and asking about indigenous yeast, she cut us off and asked why she would leave a major decision about her winemaking—fermentation—up to chance. When we delve into ...

Rachel and Raphaël Pommier, the winemakers at Domaine de Cousignac. At Domaine de Cousignac in France’s Rhône Valley, winemaker Raphael Pommier has found a unique way to incorporate his love of music ...

A new French wine regulation permits sugar additions after fermentation, sparking a new debate over tradition, terroir, and ...