Oak aging: The finest wines gain complexity and structure from time in new French oak barrels — each costing $600–$1,500 for just three to four vintages of use. Budget producers ferment and age their ...

By TOM MARQUARDT and PATRICK DARR Much has been written, here and elsewhere, about what drives the price of wine. Why does ...

As a part of every wine event we do, especially when the attendees are not wine snobs, similar questions come up when folks are ‘wine curious.’ Here are some of ...

With wine consumption down, major California wine companies are laying off workers and shuttering production facilities.

Investment in precision‑fermented dairy is rising again as protein demand grows and suppliers face bottlenecks, driving fresh ...

"Some wines are intended to be drunk when they are young and fresh. Not every wine is meant for aging," says Martinez. "It is ...

Entrepreneur revives slow fermentation and barrel aging to challenge industrial vinegar, turning a mass commodity into a craft product rooted in history and process.

Promoting women's ownership in wineries can boost sales among the largest group of U.S. wine consumers, who happen to be ...

Fermentation science represents a cornerstone in the production and quality improvement of beverages such as coffee, wine, cider, and beer. In recent years, ...