by Tom Stevenson

The Champagne market is booming, but the sales and quality of the world’s greatest sparkling wine is under pressure on four different fronts, reports Tom Stevenson. How the Champenois react to these forces will determine their fate.

by Joel B. Payne

Wine journalists have long had a love affair with Riesling for its ability to transmit that ‘sense of place’ without losing its own character. Although the general public is now taking notice, it is unlikely that the grape will ever again have the fame it enjoyed in the late 19th century.

by Michèle Shah

After decades, even centuries of being considered vini da taglio - big, tannic, alcoholic, colour-laden wines to be blended into those from other regions in need of a boost - southern Italy’s wines are at last attracting positive critical attention.

by Tony Aspler

The Germans may have invented it, but it was the Canadians who turned Icewine into the world's most expensive dessert wine. Tony Aspler takes a look at how Canada built its reputation on this one wine - and how it plans to keep the counterfeiters at bay.

by Michèle Shah

Prosecco hails from the foothills of the Alps in the northeast Italy. Most consumers, however, have no idea whether Prosecco is a grape, a wine or a style. Michèle Shah discovers that the lines between DOC and IGT are equally difficult to understand.

by Daniel Lopez Roca from Argentina

The red grape Malbec, the variety most associated with Argentina, is rapidly gaining in both profile and popularity. But what’s the lure of this dark variety? And why does this varietal from Bordeaux do so well in Argentina?

by Michèle Shah from Italy

Modern Italian Pinot Grigio is an export success, finding a lucrative place for itself in the international market. But this very success has led to its commodification, which may mean that Italy stands to lose market share to imitators, but there is life after Pinot Grigio.