I’ve been told my palate favors decay. That might sound like an insult (and it may very well have been intended as one), but I find it a reasonable assessment. After all, my favorite foods include stinky cheese, dry-aged beef, and mushrooms&mda...

Late one evening a few years ago, I stumbled across a question in some dark corner of an online wine forum. “Can you name 100 grapes that you’ve tasted?” the user asked the oenophilic interwebs. There was even a whole organization, ...

Zachary Geballe explores the interactions between growers and winemakers in the American fine wine industry, outlining five keys to healthy collaborative relationships.

Victoria Burt, Product Development Manager for Wine Qualifications at WSET, offers an introduction to WSET, explaining recent updates to its materials and new qualifications.

Kelli White considers the state of California Merlot, tracing its evolution throughout the decades.

Sarah Bray highlights Sicily's white wines, demonstrating that they are as complex, varied, and interesting as their red-skinned counterparts.

GuildSomm Staff Writer Bryce Wiatrak considers Sauvignon Blanc's successes and challenges in the New World regions of Napa Valley and New Zealand.

Senior Staff Writer Kelli White explores the history, function, and future of rootstocks.

Senior Staff Writer Kelli White interviews sommeliers Rubèn Sanz Ramiro, Mia Van de Water, Braithe Tidwell, and Brent Knoll about their experiences selling Spanish wine.

Courtney Schiessl examines the opportunities and challenges facing the rising category of English sparkling wine.