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The bottle of Pétrus 2000, a luxury wine that would normally cost about $6,500, spent 14 months on the International Space Station. Now, via Christie's, it can be yours.
Tuscany's wine windows, each 12 inches high and 8 inches wide, were indispensable during a 17th century plague. They've became useful again during the coronavirus pandemic — even after lockdown ended.
There's not a ton of room to grow grapes in Bolivia; many of its vineyards are located in mile-high mountain valleys and foothills. The country's wine output may be small, but it's winning big awards.
As millennials continue to fuel the decline in wine sales, some alcohol brands are making health claims as a way to attract consumers. But this has scientists and health researchers on edge.
After the Klondike Fire, some growers were hit with canceled orders. So wineries launched the Oregon Solidarity project, making wine with rejected grapes and paying full value for the harvest.
The Cates family has been turning excess wine grapes into raisins as a way to reduce food waste. Since last year's devastating fires in California's wine-growing region, they've expanded.
A record heat wave ruined crops across Europe this summer, but not all crops. Champagne growers are ecstatic over a bumper crop of grapes this year. Vintage 2018 is expected to be one of the best.
Texas is one of the largest producers of wine in the U.S. But the grapevines in the High Plains are facing a threat that's causing them to twist and wither. And it's coming from the cotton fields.
China is one of the top exports for U.S. wine, but last month in retaliation to U.S. tariffs on steel and aluminum, China imposed a tariff on U.S. wine, and other food and agricultural exports.
California produces about 85 percent of American wine, which is worth about $1.5 billion in exports. As of now, China imports little U.S. wine, but it's one of the world's fastest-growing markets.
Most of the ice wine in the Unites States comes from Canada and Germany. But now, American wineries in places like upstate New York and Michigan are also starting to produce some of their own.
Grapes exposed to smoke from wildfires can absorb compounds that carry over into wine and ruin the flavor. The problem is only expected to grow as extreme weather events become more frequent.
Wine writer Jon Bonné says that the traditional ways of thinking about wine no longer fit today's diversity of flavors and cultural influences — and that drinking it should be mainly about pleasure.
Europe, home to the world's leading wine producers, is making wine at significantly lower levels than usual – and that's because of weather such as frost and drought that have damaged vineyards.
It's muscadine season, and for writer Tanya Ballard Brown, the smell and taste are a throwback to childhood. But for others who grew up outside the South, these thick-skinned grapes are a mystery.
The smoke and ash hanging in the air from the still-burning Eagle Creek Fire in the Columbia River Gorge could easily transfer to the grapes, potentially changing the quality of the wine.
Cannabis entrepreneurs hope to capitalize on the state's wine tourism industry by melding marijuana with meals and snagging some fertile land. But many winemakers are taking a wait-and-see approach.
Unlike food — which gives us sensory cues like crunchy and hot, as well as tasting, say, salty — with wine, it's all about tiny differences in taste and smell. The danger is in getting too poetic.
Savoring the flavor of wine activates more gray matter than solving a complex math problem, according to neuroscientist Gordon Shepherd. His new book, Neurenology, explores your brain on wine.
A new technique that examines the evolution of taste suggests that the strong flavor of red wine may dominate the taste of some cheeses, while white varieties may be more versatile and refreshing.
At the world's largest wine research library — inside UC Davis — librarians are crowd-sourcing their archives to understand the forces that shaped California's wine industry into a global powerhouse.
Part of what makes a wine-growing region special may be its microbes. A study finds that the collection of bacteria and fungi on pressed grapes can help predict the flavor profile of a finished wine.
