Wine Institute Promotes Tyler Rudd to Vice President of State Relations // Flavored Wines Are Leading Key Industry Trends in 2026

Wine Institute announced the promotion of Tyler Rudd to vice president of State Relations, a role he assumed in April 2026. Rudd, who has served as central states counsel for Wine Institute since June 2016, steps into his new position following the appointment of Steve Gross as Wine Institute’s interim resident and CEO. 

The growth of flavored wine offers lessons in accessibility, flavor, and meeting evolving consumer demand.

Diageo gains breathing room as CEO Dave Lewis faces reduced competition after failed merger talks between Pernod Ricard and Brown-Forman.

This year’s En Primeur wine presentations captured the interest of marketers but the 2025 vintage now needs to convert that promise into purchase.

Millennials and Gen Z don’t want the same drop as their parents — tastes are changing, as is the climate, and it’s forcing winemakers to adapt

The Porepunkah community and Victoria Police pick grapes together to make wine in honour of Neal Thompson and Vadim De Waart-Hottart, who were killed by Dezi Freeman.

On-trade wine sales have dropped sharply in recent years, but pockets of growth are emerging across value-driven, white and sparkling categories. Changing consumer habits are reshaping how diners engage with wine, with flexibility, affordability and experimentation leading the way. Kathleen Willcox reports.

A 28-year analysis of Australian non-alcoholic beverage sales has found a marked shift in consumer preferences

What a year it’s been in the middle tier. At this time last year there was already significant change underway, with multiple large suppliers transitioning from the Republic National Distributing Co. (RNDC) portfolio to Reyes Beverage Group in the California … Continue reading →

Healdsburg event brings together three of Sonoma's leading voices on the future of California wine May 4, 2026

Jeff Siegel recently interviewed me for a Drinks Insider article called “What Happens if Wine Becomes Just Another Luxury? The Road to Irrelevance.” The article was inspired by a conversation we had about a decade ago (Jeff has a very good memory!) about parallels between classical music and fine wine.

If the 1960s had raised the bar in terms of quality Port production, the 1970 vintage turned out to be truly outstanding, says Axel Probst.

Commonwealth Wine School announces its upcoming Champagne Specialist Certification Intensive, an immersive weekend dedicated entirely to the...

Uncorking What's Next · Episode

Durbanville Hills is inviting guests into the creative heart of winemaking with the launch of the weekly Unfiltered Thursdaze series.

Hong Kong has firmly established itself as one of the driving forces for wine, hospitality and gastronomy in South East Asia. The demands from locals and tourists are high, but so are the levels of service with a generation of talented sommeliers leading the way.

I love smashable red wines. Lighter red wines, pale in colour, low in alcohol with good acidity and no make-up – the sorts of wines that just about drink

A palate learns. It also teaches.

In wine, “smooth” is a dangerous compliment. It sounds harmless. Who could object to smooth?