Better education and new technologies are improving nearly everyone’s output
Become a home vintner with just a fraction of an acre
Exploring a little local flavor in the heart of Provence
A northern Michigan winemaker has begun unraveling the mysteries of his vineyard's 'terroir.'
Lawsuit could eventually result in the same basic decision that happened in Granholm v. Heald and pry the regulations open even further
Wilfred Wong explains the range in understandable words.
The weather cooperated this year, but the remaining unknown factor is what the vino will do in the bottle as it matures
Founding Father Thomas Jefferson’s name was involved in a wine scandal of atomic proportions
South Africa’s competitively priced, high-quality wines find way back into U.S. market thanks to mega-retailer as well as Whole Foods
The wine world is no stranger to scandal, but this time, it’s a sparkling example of Champagne fraud.
The popularity of full-bodied, yeasty, and oaky styles has waned, making them terrific food accompaniments once more
After a lot of experiments, some North American pinot noirs are finally up to par
The language of wine might be messy, but it can also lead to terrific bargains
Can experts really identify a wine’s pedigree? Sometimes it involves a bit of luck.
Always strong in white wines, Michigan Wine Competition results show progress in pinot noirs, cabernet franc, and more
The quest to market over-ripened, high-alcohol reds can cause a grape’s regional characteristics to get left behind
You can’t judge the quality of a wine by its cost. The winery’s location, mortgage, and even good reviews factor in to the equation
Southeast Michigan winery boom puts weekend or day trips within reach of metro Detroit
How a name he never thought would be approved turned Larry Mawby's sparkling wine into a national brand
More than 100 Michigan wines available for sampling during event
Newer winemaking styles may be the culprit for a form of oxidation called premox that’s appearing in a number of new red wines
Raise a glass to Len Olson, who launched Michigan on a path to grow European vinifera grape varieties
A brutal winter and unfavorable summer temperatures put a chill on the 2014 wine grape crop
Three of Michigan’s largest ‘up north’ wineries open a joint-venture tasting room and retail store in Ann Arbor
Star-crossed wines such as Marilyn Merlot may boost sales, but most are ordinary, at best
Why most writers don’t write about bad wines
An initial — but temporary — odor of sulfur isn’t cause for alarm in wine
It’s official: The American market now consumes more wine than the French
A Parisian ‘bad boy’ of wine uncorks a few barbs at the French
Loire Valley winemakers begin to export their red wines
You don't need a museum-level installation to store wine
New Michigan law allows restaurant-goers to take their own bottles to dinner
The 'best wine ever' doesn't necessarily hinge on vintage or price — or even taste
Michigan’s Larry Mawby named one of the most admired people in the North American wine world
When it comes to holiday feasts, keep it young, inexpensive, and red.
Screw caps gain acceptance, and even keep some wines fresher — but service can suffer
Michigan wine is getting noticed in New York City — and beyond
A rosé by any other name can be tremendously refreshing
Michigan’s lighter and fresher-tasting wines are just right for summer
Even red wines can benefit from refrigeration.
Spanish grenache offers a welcome change from some ‘ho-hum’ wines.
Finger Lakes riesling shines at Obama-Biden inaugural luncheon.
Expert picks can be a good starting point, but when it comes to wine rating numbers, buyer beware!
A decade-long growth spurt in Michigan wine grape production — and wineries — shows no sign of slowing.
There’s a safe way to open a bottle of bubbly – and the sound of a loud pop isn’t what you want to hear.
Mega-Purple pumps up the color of reds, but its effect on flavor, mouthfeel — and teeth and lips — is more than a shade off.
Hybrid grapes and those native to America have long been maligned, but the newer versions can’t be dismissed.
Sommeliers weigh in with favorites for slightly heavier wines during cooler temps.
Steep prices and over-hyping of vintages have flattened the sales from France’s top wine region.
For some reds, cooling them improves their drinkability and can also act to prevent heat damage.
Do you think you can sniff out a wine’s quality by smelling the cork? Sorry, but the nose doesn’t know.
For quality, balance, texture, and low prices, Spain has been pouring it on — in reds, whites, and sparklings
Many fine sparkling white wines are giving champagnes a run for their money and at a fraction of the cost.
High sugar content is making formerly dry wines sweeter and softer, often detracting from their identity.
One winemaker’s request for consumers to shake the bottle to release nitrogen gas is a lot of hot air.
By adding a 20-percent mix to the sangiovese grape, the ‘classic’ was taken out of Chianti Classico.
In a dispute going back decades, some missing wine provided a rift — and ultimately a bond — between father and son.
We need to put a cork on degrading Michigan-made wines, because many are on par with those from other states.