Argentina is ready to direct greater focus towards its sub-regional differences, believes the winemaking director of Luigi Bosca as the producer releases its own terroir-driven range in the UK.
Cloudy Bay senior winemaker Tim Heath has welcomed a “buoyant” phase for the New Zealand wine industry, but acknowledged that the bumper 2014 crop “won’t come without its challenges.”
Heathrow is one of the world’s busiest airports and, as a result, sells a serious amount of wine. Here are the top 10 wines sold by value.
We round up the reds making an impact with the trade following Wine Australia’s “Inspired” annual tasting.
Goedhuis’ managing director talks about Pinot Noir, more Pinot Noir and drops a (not-so) subtle hint to Vega Sicilia about a vintage of theirs he needs to try.
Chile’s Pinot Noirs are rapidly improving in quality, helped by ageing vines, cool-climate coastal locations, and a couple of Burgundian winemakers.
The UK wine market remains flooded with “soulless” New Zealand Sauvignon Blanc according to one of the key winemakers in Marlborough.
One of the newest faces on the English sparkling wine scene, Ambriel, is launching its first blanc de noirs expression onto the market this week.
From a paper wine bottle and wine handbags to Pinot Noir in a can, wineries are throwing out the rule book when it comes to design.
Wine grape pomace could be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies.
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