Winemakers are rethinking dead yeast cells – called lees – not as waste, but as a vital tool for flavour, stability and sustainability. From reducing sulfites to improving texture, lees are reshaping how both still and sparkling wines are made. Kathleen Willcox reports. The post Why vintners are turning to lees appeared first on The Drinks Business.
USDA Urged to Help California Wineries Amid Pierce’s Disease Fears: Failure to act quickly carries “significant economic stakes” for California agriculture, warned Senators Alex Padilla and Adam Schiff...
The history of Napa Valley is extensive but few names have have left a mark like Mondavi. Peter Mondavi Jr. now takes the helm of...
A quick wrap-up of Legacy Lafite before we move on to the next First Growth. 🔔Subscribe to VinePair’s YouTube Channel here: https://www.youtube.com/@Vinepair/videos?sub_confirmation=1 ➡️Follow Us: Instagram:...
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