"Please know a slow and lingering death will never be long enough for you and no amount of pain you could endure will [be] great enough."
Ryan Chetiyawardana of London’s White Lyan cocktail bar is making his own “wine” by fermenting herbs, tea, and fruit into an alcoholic drink that mimics the flavours of reds and whites—without grapes.
A vineyard on the Cammino di San Tommaso pilgrimage route between Rome and Ortona has installed a fountain that flows with locally produced red wine. And it’s free for anyone to drink.
Who knows? Maybe their split wasn’t actually caused by Marion Cotillard or child abuse, but disagreements over making a fabled “Super Provence” wine.
Jesuit priests first came to Madeira in 1595 and set about creating a Biblical Eden of grapevines at the bottom of a 300-metre cliff. Malmsey wine is still made on the island today, even using the priests’ original vines.
A new study from the University of California, Los Angeles has found that wine made with organic grapes is rated by experts as tasting better than that produced using conventional methods.
One of the few silver linings to come out of impending changes in climate is that countries like Wales—historically lauded for its ability to produce drinkable vinegar—will finally get a look-in on the viticultural landscape.
An anonymous "punk" winemaking collective is shaking up France's wine scene. Like the original punks of the 70s, their aim is to bring anarchy—albeit to the elitist wine industry.
We spoke to Norman Hardie about making wines in Canada’s harsh and changing climate, and why his wines hold up against Burgundy’s finest.
According to new research published in the Nature Climate Change journal, recent increases in temperature are helping French vineyards to produce better wine.