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Articles on Wine
Displaying 61 - 80 of 122 articles
What is it that makes us feel drunk when we drink? And why do we keep drinking if it can make us feel so terrible?
Wine drinkers are taking notes from the land now too, but it may not be entirely useful.
Wine came to the US in the 16th century but didn’t make it to California – the leader in American winemaking – until the 19th century.
As the US celebrates Wine Day, China’s young winemakers are a reminder of the power and value of cameraderie and cooperation in this age-old industry.
While the proposed tariffs would have little effect on US wine sales in the short term, their long-term impact could be much more problematic.
Growing grapes and making wine come with a lot of implications about a culture’s capabilities. Apparently, Sicily of 6,000 years ago was more sophisticated than archaeologists had given it credit for.
Lindeman’s Ben Ean Moselle was the ultimate wine for everyone in the 1970s. But as Australia grew wealthier, its fortunes faded in competition with other, ‘finer’ wines.
Winemakers call the ecological factors that define their product terroir. By redefining that idea to include history and social ties, New England craft brewers have grown an industry with local roots.
While Champagne seems eternal and unchanging, its fame is in fact the product of four founding myths. These have shaped its identity and the images now associated with its consumption.
Some people believe different drinks make them feel differently. But the effect alcohol has on your mood depends on factors like where you are drinking it and how you’re feeling at the time.
Wine labels feature a seemingly endless variety of images, type and themes. But an analysis shows that two broad themes dominate, each with four subtypes, all to craft stories that appeal to consumers.
For those wondering whether it is sinful to drink, even moderately, a scholar goes into the history of alcohol and its distillation to show how early monks and priests contributed to it.
As firefighters contain the fires that have been raging since Oct. 8, California’s wine industry is assessing the damage and hoping the tourists who fled the ash-filled air return.
Is a glass or two of red wine good for your heart? What about your cholesterol and blood pressure? Our experts explain the controversies.
The Catholic Church prohibits the use of gluten-free bread for Communion. The reasons lie in the challenges faced by the Catholic Church in the past.
Firms like Apple are known to inspire cult-like devotion among consumers. But it’s often less about the quality of the product and more about the emotional connection they create with their customers.
The latest figures on the world wine market confirm that the industry is undergoing considerable change, with European countries finding their positions and strategies challenged by the new world..
The latest figures on the world wine market confirm that the industry is undergoing considerable change, with European countries finding their positions and strategies challenged by the US and China.
Bottling up concerns over the price of imports.
Top contributors
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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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Associate Professor of Finance, EHL Hospitality Business School, Haute école spécialisée de Suisse occidentale (HES-SO)
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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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Lecturer in Classical Studies, Institute of Classical Studies, University of London; Honorary Fellow, Macquarie University, Macquarie 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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Lecturer, University of Washington
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Professeur associé, Haute école spécialisée de Suisse occidentale (HES-SO)
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Postdoctoral Researcher, Ghent University
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Director of the Wine & Spirits Academy, Kedge Business School
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Professor of Nutrition and Dietetics, Griffith University
