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

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.

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

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 ...

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

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

Bordeaux. Napa Valley. Missouri? This vintner wants to put this once-booming wine region back on the map By Alex Mayyasi Photographs by Jenn Ackerman and Tim Gruber Stark-Star grapes—native to ...

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

Chemical analyses revealed wine residue on both expensive goblets and common cups unearthed among the legendary city's ruins ...