As Restaurants Reopen, Sommeliers Re-Envision Wine Lists
What producers need to know to get their wines into the hospitality sector.
—Melanie Young
Restaurants closed throughout much of 2020 when the novel coronavirus caused...
British Columbia 2021 Vintage Report: Okanagan Winemakers Optimistic After Difficult Growing...
A difficult growing year for the Okanagan Valley to produce superbly flavorful Canadian wine.
—Andrew Monro
Wineries and vineyards in British Columbia's Okanagan Valley are optimistic...
Artificial Intelligence in the Vineyard
Adopting this new vineyard technology is critical to the California grape industry.
—Tom Shapland, PhD, CEO and cofounder of Tule Technologies
Anything humans can observe with...
Winemakers, Distributors Experiment with Supply Chain & Carbon-Shrinking Shortcuts
Whether shipping wine across the globe in giant bladders, or biking a bottle down the street, there’s likely a way to make the trip...
The Great Supply Chain Kerfuffle of 2021
Delays in deliveries are affecting viticulture and winemaking procedures, product launches, and limiting consumers' options during the peak of holiday wine-buying.
—Jeff Siegel
Brian Talley ordered...
How to Boost Wine Club Membership
An increase in wine club convenience equates to an increase in wine club members and membership retention.
—Zach Kamphuis, general manager, Commerce7
Why should a consumer...
Texas 2021 Harvest Report: Low Quantity, High Quality
Amid shortages, new grower contracts, and experimental varieties, Texas vintners hail the 2021 vintage as excellent.
—Kathleen Willcox
Texas vintners experienced a vintage filled with unexpectedly...
WIN Expo 2021—Increased Focus on Educational Content for the Wine Industry
December’s conference kicks off with a new format to engage professionals in all sectors of wine.
—Barbara Barrielle
Wine Industry Network continues its tradition as...
Experts Answer—How Can the Wine Industry Engage ‘Digital Natives?’
This Expert Q & A features Rosa Noble, hospitality and DTC Manager for Judd's Hill Winery & MicroCrush, and Jennie Gilbert, founder of Red...
Opinion: Minerality in Terms of Terroir
Terroir as like a tree falling in a forest. Just because you don't hear it, it doesn’t mean it didn't fall.
—Randy Caparoso
I think that...
US Wine DtC Legal Battles—Time to Calm Down
There are many reason for the Supreme Court not to hear a case—none of which the wine industry can influence.
—Jeff Siegel
Jay Hack, a senior...
Shipping Alcohol DtC—Retailers’ Trials and Tribulations
Retailers engaged in direct-to-consumer (DtC) shipping of beverage alcohol have faced unexpected setbacks in the last few months.
—Alex Koral, Regulatory General Counsel, Sovos ShipCompliant
Primarily,...
Winegrowers Bring in Worms to Manage Waste
Top US wine estates have become expert worm-wranglers in order to advance sustainability efforts and combat ever-increasing drought conditions.
—Kathleen Willcox
Wine regions across the world...
Sarasota Wine Market v. Schmitt—What’s the Fuss?
A Supreme Court decision may affect the three-tier system as we know it.
—Jeff Siegel
This week the U.S. Supreme Court could decide to take a...
Turning the Tables on Stacy Louise Briscoe
This month’s Turning the Tables interview features Stacy Louise Briscoe, who has been contributing to Wine Industry Advisor for the pasts 18 months and...