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.
This exciting newly excavated complex illustrates how elite Romans fused utilitarian function with luxurious decoration and theatre to fashion their social and political status.
Beer does more social damage than wine, suggesting it’s right to tax it more highly. But cask wine seems to be significantly undertaxed.
Removing alcohol from wine and beer can be an expensive undertaking. But the craft industry is applying some smart low-tech options – with great results!
Many of our interviewees didn’t see alcohol as only a bad thing and had complex reasons for their relationships with alcohol.
Mulled wine has been around for at least 2,000 years.
Climate change has forced Australia’s grape growers to band together to secure water, as well as plant new varieties and cut water use.