SevenFifty Daily

At La Coulée de Serrant, Nicolas Joly has become renowned for his pedagogical approach to biodynamics and his contrarian Chenin Blancs—but that wasn’t always the case. https://hubs.ly/Q03bNL5k0

Many Americans think that Australian Shiraz is inherently jammy and high in alcohol. But an exploration of the category reveals a highly diverse spectrum of wines, which is seldom acknowledged stateside. https://hubs.ly/Q03bm8CL0

In honor of Women’s History Month, we asked seven wine professionals from around the U.S. to pick a standout bottle from their favorite women winemakers, and their selection encompassed a great diversity of styles.

For regenerative viticulture to make a meaningful impact on the wine industry, it needs to be adopted by both boutique wineries and high-volume producers—can it be done?

As consumer drinking preferences shift, some of the world’s best-known red wine regions are turning their attention to whites—but changing consumer perceptions of a region is more difficult.

It’s a pivotal moment for the no- and low-alcohol wine market, with production increasing and the first geographical indications in the EU.

From a South African négociant to a canned bubbly specialist, these Black wine professionals are bringing innovation and quality to the industry.

All wines have some volatile acidity, which can add to a wine’s complexity at low levels. At what point does it become a fault, and how can winemakers manage it?

Entry-level Portuguese wines have made an impact on U.S. consumers, but as Americans’ love for Portugal grows, can more premium bottles make inroads next?

Many professionals expect wines grown in limestone soil to be more focused and acid-driven—but is there a reason why?