Early North Coast grape harvest collides with higher costs // Science Explains Why Wine Buying Makes People Nervous. One Retailer Profitably Took Notes

North Coast wineries and growers are harvesting a much lighter crop while grappling with weak grape sales and labor cost uncertainty after a big ruling on H-2A farmworkers.

If you love browsing in wine shops and don’t worry about spending money on a disappointing bottle, you’re a typical wine professional, and an atypical wine drinker.

Meet Food & Wine’s 2026 Hospitality Heroes, plus more individuals transforming service and restaurant culture nationwide. From the host stand to the prep station, they make restaurants run better, guests feel welcome, and every shift a little more joyful through care, craft, and community.

France set for third year of reduced output.

The Vintners Association delivered its first annual report on the new fundraising program to the county Board of Supervisors.

A look at the research improving Oregon wine.

The Languedoc is tackling smoke taint with a new initiative that uses satellite mapping, laboratory analysis and micro-fermentation to help producers make informed decisions around harvesting, grape allocation and vinification.  

The Smoke, Wine, and Grapes Analytical Chemistry Lab at Oregon State University is open for business, and USDA is launching a pilot project that relies more heavily on technology to improve its U.S. crop acreage and yield estimates.

Wineberry's Chateau du Chatelard Box earns Consumer Reports' highest rating for superior French red wine in a box.

It’s the most widely planted red grape in the world and the most popular red varietal wine in the U.S., so why has it fallen out of favor?

California is taking pieces off the board for farmers. Nobody is putting new ones back.

Company is building AI-native infrastructure designed to connect agricultural supply with buyer demand.

This inaugural edition for the Bordeaux region focuses on the most prestigious appellations and celebrates a total of 84 estates, including 63 highlighted with...

Libation has announced the winners of the inaugural American Heritage Wine Competition, a first-of-its-kind national competition celebrating exceptional wines made from Native American grapes, French-American hybrids, cold-climate varieties and other grapes rooted in America’s winemaking heritage.

“Like all hybrids, Baco Noir has all but disappeared from the French viticultural landscape”, comments Olivier Yobregat, an ampelographer.

Wines made by co-ops often face prejudice. But a recent visit to Cantina Vignaioli del Morellino di Scansano in Maremma, alongside a masterclass exploring Vinchio Vaglio and Cantine Birgi, argues that this collective model could actually have an unexpected advantage on the sustainability front. Leona De Pasquale reports.

Not content with making exquisite Chardonnay in Auckland, Kumeu River has spread its wings further afield.

My monthly tasting column for Jancis Robinson subscribers focuses on the Cabernet Franc wines of Lang & Reed and the Loire producer that inspired them.