In his almost 50 years in the wine industry, J. Stephen Casscles has watched the weather in New York’s Hudson Valley become wetter, hotter, and more humid — the perfect environment for fungal diseases ...

A few years ago I was looking for a seedless table grape to plant at my home, and found Raintree Nursery’s description of a cross between Vitis labrusca and Vitis vinifera called ‘Einset.’ Here’s what ...

As climate change threatens global agricultural systems, understanding the adaptability of wild plant relatives is crucial.

Pomace -- the mashed, leftover pulp from red grapes in the early process of making wine -- is considered byproduct rubbish. But maybe not for long. Researchers now demonstrate how viticultural trash ...

Like we said previously, there are many things that end up contributing to a wine’s ultimate expression — whether it’s light or full bodied, fruity, earthy, powerful or soft, and most of them live in ...

Given a chance, many varieties, once scorned or dismissed, have proven they can shine. Why constrain our thinking about them by creating hierarchies? By Eric Asimov The way people talk about wine ...

For many reasons, these varieties have either been unfairly dismissed or are little known outside their home regions. But they make joyful wines. By Eric Asimov A few weeks ago I opened a bottle that ...

On a recent Saturday morning in the courtyard of the San Gabriel Mission, winemaker Jasper Dickson stood beneath a cluster of dark red grapes and gnarled vines. Positioning his ladder against one of ...