The white Timorasso grape of Piedmont in Italy was almost extinct in 1987. Today its wine is making a deserved comeback, with ...

Italian grape and wine domestication took 7,000 years. Seeds show a shift from wild to cultivated types. Sardinia played a key role early.

Michael David’s newest wine, “Zero Gravity,” is out of this world. Literally. It was created using a microgravity-grown yeast ...

Salvador Dalí once said, “A real connoisseur does not drink wine but tastes of its secrets.” In truth, a connoisseur’s job ...

The nitrogenous constituents of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of fermentation in the sugar, of which I have already spoken in other letters.

The Nerello Mascalese is often referred to as the ‘Pinot Noir of Sicily’ and that is no surprise as it shows the same level of elegance and long shelf life. This variety has been planted on the island ...

Rosé can be made from a variety of red grapes, but the French set the standard with a combination of grenache, syrah, ...

The variety of wines available now is wonderful, but it can be paralyzing. Here’s a guide for finding treasures among the ...

Vicki Denig is a wine and travel journalist ... which results in only the grapes being fermented. Including whole clusters in fermentation isn’t always all or nothing. “Whole cluster can ...

Chenin blanc is making a quiet comeback in Napa Valley, offering a fresh alternative to chardonnay and sauvignon blanc.

The domestication of grapevine was a slow process in Italy, taking place over thousands of years, according to a study ...