Shouting, squelching, singing, constantly moving, ancient urban wineries were an assault on the senses
Rigor acadêmico, estilo jornalístico
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Global warming poses great challenges to Canada’s wine industry. But in these challenges lie equally great opportunities to build a better, and more sustainable, wine industry.
Australian wine producers will face stiff competition and a significantly smaller market.
Roman wines may have looked and tasted better than long assumed. The answer lies in their use of clay jars, a technique still used in modern winemaking in Georgia.
Contrary to popular belief, only a minority of Bordeaux vineyards bought by Chinese investors have had a negative outcome.
It’s time to revisit the evidence for the health benefits of moderate drinking, and separate fact from wishful thinking. Can we confidently say, ‘Cheers to good health?’
People may be surprised when they read a nutrition label on a bottle of wine. The industry should take note.
Roman agricultural techniques may help wine producers to tackle the impacts of climate change, and even the UN is getting on board.
The wine industry has a major sustainability problem. Informed consumer choice can help drive real change.
Increasing the quality of a traditional wine sourced from plantain in Nigeria offers a viable way of reducing waste and boosting food security.
Researchers have linked red wine headaches to the chemical compound quercetin, which is much more present in high quality wines.
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.
This course beckons students to examine how alcoholic beverages are portrayed in books by American authors.
Warm summers and wet winters lead to better wines, finds research.
In this podcast, senior fellow from the Lowy Institute and expert on Asia Richard McGregor joins The Conversation to canvass the prime minister's coming trip to China.
A microbiologist explains the risks to your health of a fly landing in your chilled glass of sauvignon blanc.
How did a country that did not make wine somehow invent effervescence?
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.
Despite wine’s centrality to the everyday life of the Romans, the ancient sources continuously attest it was a problematic drink when consumed by women.
In the face of climate change, research shows it might be best not to put all one’s grapes in one basket.
Principais colaboradores
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Associate Professor, History, University of Newcastle
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Deputy Vice-Chancellor (Higher Education), Victoria University
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Charles Sturt University
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Professor of Management and Wine Business, Sonoma State University
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Lecturer in Classical Studies, Institute of Classical Studies, University of London; Honorary Fellow, Macquarie University, School of Advanced Study, University of London
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Associate Professor, Co-Director of China International Business and Economic Law (CIBEL) Centre, Faculty of Law and Justice, UNSW Sydney, UNSW Sydney
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Associate Professor of Finance, EHL Hospitality Business School, Haute école spécialisée de Suisse occidentale (HES-SO)
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Postdoctoral Researcher, Ghent University
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Associate Professor, University of Puget Sound
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Associate professor, University of Adelaide
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Visiting scientist, CSIRO
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Professeur associé, Haute école spécialisée de Suisse occidentale (HES-SO)
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Lecturer, University of Washington
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Director of the Wine & Spirits Academy, Kedge Business School
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Professor of Nutrition and Dietetics, Griffith University
