Confused by the terms and rules in the world of organic, biodynamic and natural wines? We cut through the jargon and tell you what you should know.
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In an age of modern winemaking, Emidio Pepe is an anomaly. He still hand-decants each bottle of wine before release and avoids ageing them in barrels.
No vineyards? No problem. A new breed of wineries are setting up shop in American cities, and even letting customers make their own quaffs.
Susana Balbo overcame several setbacks—including a failed winery—and tells Lin Weiwen how she bounced back to become one of the icons of the Argentinian wine industry.
Having established his reputation with impressive Shirazes, Barossa Valley-based winemaker, Grant Burge, is now experimenting with Pinot Noir in Tasmania.
To Rasvan Macici, South Africa’s diverse terroir is the perfect playground to satisfy his experimental streak with grape varietals.
Château Angelus is now the cream of the crop in Saint-Émilion after having been promoted from a Premier Grand Cru classé B to classé A status late last year.
A vineyard is just like the human body: you build its immunity through a healthy diet, and not medication, says biodynamic winemaker Thibault Liger-Belair.
Mosel-based winemaker Ernst Loosen has battled old dogmas and proven his critics wrong by making award-winning wines.
François and Louis Mitjavile show that intuition and gumption are what it takes to stand out in the crowded world of Bordeaux winemaking.