- For Champagne, Skip the Flute
- The Fastest Way to Chill Wine
- Aldo Sohm Sniffs the Cork
- The Greatest, Cheapest Corkscrew Ever
- Don't Fear the Sulfites
- How to Tell When a Wine is Flawed
- Sugar-Free Champagne: Trendy and Tasty, But Don't Drink It Alone
- Just Decant It
- A Free Trick to Save Leftover Wine
- How Wine Labels Lie About Alcohol
Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don’t you think global warming is going to be disastrous for wine? In the past three decades temperatures have risen and growing seasons have lengthened in many wine regions. Because of that, grapes ripen faster and reach higher sugar levels, which means higher natural levels of alcohol, among other considerations. Climate scientist Greg Jones estimates that by 2049, temperature increases will prevent some early-ripening grapes from being grown in their classic regions (like Pinot Noir in Burgundy)—and some warm regions may become too hot for any grapevines at all.