If a client likes a super ripe, big bold wine, you won't get that in a vineyard that is cold and foggy. We have very similar palates, which may not be the most important thing for a consulting winemaker, but it's so much more enjoyable for me when I'm making wines...
Adam and Joanna discuss the recently opened 550 Madison and how restaurateurs like Simon Kim are making such a bold and obvious play for the ultra-wealthy, o...
Female guests grabs wine and champagne after WHCA dinner shooting
Five winemakers shaping the ‘new California’
Welcome to Book Club and Episode 2666 of the Italian Wine Podcast with Richard Hough. In this episode, Richard is in conversation with Elisabetta Tosi...
The concept of Oxidation Reduction Potential – or ORP – isn’t revolutionary science; it’s been known throughout the winemaking and brewing communities for more than 80 years. ORP measures electron [...]
Dirt to Glass 2026: From soil to sensory, Michigan’s next leap in vineyard and wine quality
April 27, 2026 — WSET, the global leader in drinks education, today announces a comprehensive brand evolution. The new identity reflects the organisation’s global reach, its role across all drinks [...]
After more than 200 episodes, we are doing something we have never done before. We are doing a head-to-head comparison of two wines that are from the same grape, same year and the same region and have high ratings from reputable wine reviewers, but one is twice as...