While the notion of terroir has long been the foundation of European wine, research in the 1930s in the US began to reveal the link between climate and wine.
Wine has been a commercial product for 3,000 years. Paradoxically, many of the cultural ideas we have about wine today actually come from its commercial history.
Legend has it that African Americans soldiers brought back a love of cognac after service in Europe in World War II. It’s a lovely story, but the history goes back much further.
From my years researching wine chemistry and wine oxidation, I know making every attempt to minimise contact between wine and oxygen is vital. Sealing the bottle is essential.
Jean-Philippe Weisskopf, Haute école spécialisée de Suisse occidentale (HES-SO) and Philippe Masset, Haute école spécialisée de Suisse occidentale (HES-SO)
We built an economic model to predict the prices of the 2020 vintage in France’s most prestigious wine region – here’s what we found.
Whether they are winemakers, winery owners, cellar managers or sommeliers, women entrepreneurs are evolving in the wine industry - a traditional men’s world.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
French wine is the subject of an ongoing trade dispute between the US and EU, but tariffs could have impacts not intended by US president Donald Trump.
The millennials have boosted rosé consumption: in the United States alone, 65% of them declare themselves “rosé drinkers”. How can this overall success be explained?
Do you turn to a wine expert to help you chose your bottle of wine? Wine experts may have different evaluations depending on the school of thought in which they were trained.
Laurent Chambaud, École des hautes études en santé publique (EHESP)
Quit smoking, quit drinking – so many good resolutions for the New Year. But can the overabundance of messages on healthy living become counter-productive?
Chercheur au Centre d’histoire culturelle des sociétés contemporaines, Université de Versailles Saint-Quentin-en-Yvelines (UVSQ) – Université Paris-Saclay