The $220 billion economic impact of the U.S. wine industry revealed in WineAmerica’s recent study has grabbed headlines in the media, but the target audience for the information is much narrower, it’s...
Two hundred years after writing, “we could, in the United States, make as great a variety of wines as are made in Europe: not exactly of the same kinds, but doubtless as good,” Thomas Jefferson’s dream...
“There is an inherent David and Goliath dynamic in three-tier distribution,” says Brian Rosen, owner of BevStrat. “It is skewed toward the top 300 brands globally, and the top five distributors focus on...
Could the French Tribaie be the next big thing for ensuring quality of wine with its unique grape-sorting process?
Now in its sixth year of existence, this year’s WIN North Coast Expo is rising to meet the demands for increased educational components. Hearing back from decision-makers of wineries and vineyards, Wine...
Contrary to popular belief, Dom Pérignon was not the first monk in France to discover the magic between wine fermentation and carbon dioxide to create the bubbles in a bottle that led to champagne.
You’ve probably heard of NDVI (Normalized Difference Vegetation Index) or EVI (Enhanced Vegetation Index) maps, which are helpful in understanding the relative health of grapevines. Typically generated...
The release, the Wine Enthusiast 40 Under 40 Tastemakers, is a one-day event. But the collection of rising superstars in the beverage industry that’s assembled annually encompasses months of conversation...
Blame it on the scuppernong. A variety of the Muscadine, it’s not only the official fruit of North Carolina but the first grape cultivated in the United States. Indeed, the Mothervine in Manteo on Roanoke...
“We have to understand this … that in 25 years, there won’t be people alive who have lived without it.”
