All articles
Wine news, previews, tastings and essays – the latest first.
| 6 Nov 06:27 | TASTING | Wine in the MakingFederweißer has not yet finished fermenting — and that is precisely what makes it a distinctive autumn wine, balancing sweetness, acidity and lively fermentation. | |
| 6 Nov 06:20 | WINE KNOWLEDGE | What a wine tasting can measure – and what it cannotBlind tasting, sensory profiling or consumer judgement: what sensory analysis can tell us about wine depends on the question being asked. | |
| 6 Nov 06:19 | WINE BUSINESS | How much of a premium does a larger bottle fetch?Rieslings in several formats are going under the hammer in Bad Kreuznach. What matters is not the record price, but the comparison per litre. | |
| 6 Nov 06:19 | REGIONS | Rain above the vines: who organises water retention?Keeping water where it falls: how winegrowers, local authorities and other land users can plan measures across property boundaries. | |
| 6 Nov 06:19 | GRAPE VARIETIES | Sangiovese across vintages: the questions we are asking of the new BrunelloBenvenuto Brunello puts Montalcino’s new wines in the spotlight in November. Our set of questions distinguishes vintage, selection and ageing. | |
| 6 Nov 06:19 | WINERIES | Julia Lübcke: Change rooted in heritageThree church-owned wine estates, vineyards along three rivers and an estate director who does not confuse tradition with standing still. | |
| 6 Nov 06:19 | WINE KNOWLEDGE | Vineyard wines under two rulebooks: what the label really tells youEinzellage, Großlage, VDP.GROSSE LAGE: similar terms represent different systems. Here is how to make sense of the label. | |
| 6 Nov 06:19 | REGIONS | One harvest, several figures: how reliable is Germany’s volume assessment?Two estimates, two reference dates: what the harvest figures for 2026 tell us – and what remains unresolved. | |
| 6 Nov 06:19 | WINE BUSINESS | Shanghai is the beginning, not the end45 German wineries and trading companies are heading to ProWine Shanghai. The real test comes after the fair: turning conversations into reliable distribution partnerships. | |
| 6 Nov 06:18 | WINE & FOOD | Lutzmannsburg opens its cellars – but how much of the work will be on show?On 7 November, Lutzmannsburg’s winegrowing families will welcome visitors into their cellars. Details of opportunities for conversation, routes and what will be on offer remain open. | |
| 6 Nov 06:18 | REGIONS | Portugal in Zurich: explaining origin without overwhelming audiences with namesDouro, Dão, Bairrada: a presentation in Zurich shows why origin is the best way into Portugal’s wine world. | |
| 5 Nov 23:15 | TASTING | German red wine: three characters, one vintageLemberger, Spätburgunder and a blend: three reds from Schnaitmann, Huber and Rings strike distinctive notes in the 2022 vintage. | |
| 5 Nov 21:31 | WINERIES | Garage Caveau: the business decisions behind a new nameGarage Caveau combines extensive leased vineyards with a small own-label range. What can be substantiated about this business model – and what remains unclear. | |
| 5 Nov 21:31 | GRAPE VARIETIES | PIWI breeding: how long should resistance last?Resistance is not an expiry date but a race against adaptable pathogens. How breeders and winegrowers can monitor it. | |
| 5 Nov 21:31 | WINE KNOWLEDGE | After the early harvest: How producers explain their decisions on acidityThe harvest was exceptionally early. How measurements, intended style and wine law interact in decisions on acidity. | |
| 5 Nov 21:31 | WINE BUSINESS | A new Basel wine award needs transparent rules255 entries, 204 medals: the new Basel award raises profiles. Yet there is little public documentation of exactly how the jury reaches its decisions. | |
| 5 Nov 21:30 | REGIONS | La Gomera as a test case for sustainable island winegrowingOn La Gomera, steep vineyards and limited resources raise a major question: how can sustainable island winegrowing be measured? | |
| 5 Nov 21:30 | WINE & FOOD | Viennese wine in the city's everyday lifeFrom vineyard to market hall: what sets Viennese wine apart and why its place need not be confined to the Heuriger wine tavern. | |
| 5 Nov 21:30 | WINE KNOWLEDGE | Can grape pomace add aroma to alcohol-free wine?Researchers at Geisenheim are investigating fermented grape pomace as a potential aroma ingredient for dealcoholised wine. The results remain open. | |
| 5 Nov 21:30 | REGIONS | Radebeuler Anglühen: The real test comes after the festivalRadebeul brings wineries, hospitality businesses and cultural venues together for a November weekend. Whether this will generate additional overnight stays remains an open question. | |
| 5 Nov 21:30 | WINE KNOWLEDGE | Who bids for whom? The intermediaries at a wine auctionAnyone not bidding in the room can appoint a commission agent. What they arrange – and the limits set by a maximum bid. | |
| 5 Nov 21:29 | WINE BUSINESS | Champagne 2026: What the alcohol exemption actually means in the cellarThe 13 per cent limit is not being lifted for all Champagne. A special provision applies to certain blends and requires precise entries in cellar records. | |
| 5 Nov 21:18 | REGIONS | London: questions for an international wine audienceAt London's Fine Wine Encounter, wines from many regions meet an international audience. The programme provides an opportunity to discuss origin, maturity and price. | |
| 5 Nov 21:18 | GRAPE VARIETIES | Uruguay beyond Tannat tunnel visionAlbariño, Marselan and Cabernet Franc grow alongside Uruguay’s famous Tannat. How broad is this diversity really? | |
| 5 Nov 21:18 | WINE KNOWLEDGE | Natural wine needs verifiable rulesNo additives, no filtration, organic grapes: the Swiss natural wine charter draws clear lines. How is compliance checked? | |
| 5 Nov 21:17 | WINE BUSINESS | Crisis distillation: What happens to the wine after an applicationAn application is followed by a tightly scheduled process. The volumes requested show that the potential relief for the market remains limited. | |
| 5 Nov 21:17 | REGIONS | Austria’s early vintage: how harvest logistics must changeWhen grapes ripen earlier, workers, picking teams and cellar equipment need to be ready earlier too — and work together more flexibly. | |
| 5 Nov 21:17 | WINE KNOWLEDGE | Food safety in the cellar: who checks the handovers?From tank to bottle: how hygiene, documentation and checks work together in a winery – and who is responsible for what. | |
| 5 Nov 21:17 | WINE BUSINESS | When auction wine comes with the right to visitA bottle, an estate visit or a future allocation: the Bonhams auction in Paris brings different entitlements together in a single lot. | |
| 5 Nov 21:17 | WINE & FOOD | Carinthia opens its cellars: how does a wine region explain itself?Carinthia’s winegrowers are opening their cellars on 7 November. A visit may reveal what connects its scattered winegrowing locations and diverse grape varieties. |
