Kelli White discusses the history, science, and practice of biodynamics, with interviews from vintners working in wine regions around the world.

Bryce Wiatrak considers Seyssuel, a region just north of Côte Rôtie, outlining its history, modern resurgence, and quest for AOP status.

Jessica Dupuy considers wine sustainability efforts worldwide, focusing on programs in New Zealand, California, Chile, and Italy.

"Can you imagine wines being properly tasted before the advent of clear glass? . . . Perhaps the truth of the matter is that fine wine could only start to make its appearance at the turn of the eighteenth century as a result of glasses being made tha...

GuildSomm Staff Writer Bryce Wiatrak explores the historic dessert wine regions of the Douro Valley, Tokaj, Sauternes, and Pantelleria, where dry wine sister categories now flourish as well.

Senior Staff Writer Kelli White explores the complex topic of sugar in wine.

For the past two decades, the wine industry has accepted that Carmenère is the de facto signature grape of Chile—like another Bordeaux variety, Malbec, in neighboring Argentina. But unlike Malbec, with its ripe, juicy fruit and soft mout...

There are three kinds of wine regions in South Africa: historic regions of quality, historic regions of quantity, and the newborns. The legacy appellations can be counted on one hand and famously include Stellenbosch, Paarl, and Constantia. By contra...