Dispatch
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Alcohol agencies are cracking down on shipments from out-of-state retailers, motivated by concerns about lost tax revenue, protecting minors, and more. Here’s what you need to know to stay compliant
The first half of 2024 has felt like a tidal wave of woe for U.S. wine producers, but what’s really going on? Winery professionals and industry analysts weigh in
The original wheated bourbon has been mythologized by collectors inflating prices, but for many buyers and consumers its reputation is justified
Are winemakers just relying on unripe grapes to make stereotypically light, fresh rosés? Experts weigh in on this controversial issue
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
New Zealand has been producing Chardonnay for decades, but quality examples of this wine are on the rise from both islands—and they’re making their way to U.S. shores
This tiny, complex chemical compound brings peppery notes to Syrah and other red grape varieties, but much about it remains a mystery
After a period of declining sales, experts forecast the future of the hard seltzer market, from trending flavors to popular formats
With craft beer sales declining in a mature industry, what are breweries doing to stay afloat?
Sicilian wine phenom Arianna Occhipinti has become a modern icon with her terroir-centric winemaking practices and the elegant, singular wines they craft
Seven of the latest proposed American Viticulture Areas come from California, Washington, and Texas
Unlike elsewhere in Germany, Silvaner reigns supreme in Franken, where winemakers are dialing in the right viticulture techniques for quality—and the industry is noticing
