In a different incident in 2017, the same worker failed to switch the diverting valve on a tank and lost another 11,000 liters of wine.
There's a quiet pseudo-state contained within Moldova’s borders: Gagauzia, an autonomous region with its own people, culture, language, and cuisine.
The Russian distributor tied to the winery sells Kremlin-branded cognac.
In Argentina, cooking asado barbecue is a guy job—women get to dally about with lettuce and wash up. But at a restaurant in Mendoza, lady griller Virginia Lázaro is changing all that.
Stefano Riboli immigrated to Los Angeles in the mid-1930s to assist his uncle in producing wine at San Antonio Winery, which still exists on the same grounds today.
Ashes to ashes, dust to ... wine? That’s the story at Bishop’s Vineyard in Oakland, California, which is one of a handful of wineries growing atop local cemeteries.
“Both surfing and winemaking connect your senses a lot so there are certain similarities,” says Jean-Charles Villard, a winemaker and surfer whose 40-hectare Chilean winery produces acclaimed Pinot Noir and Syrah.
One eccentric Washington State vitner is working on democratizing wine, and he's starting with a winery located next to an airplane tarmac.