- Aldo Sohm Sniffs the Cork
- Oak-Chipped Wine? Not a Bargain
- Don't Fear the Sulfites
- Sugar-Free Champagne: Trendy and Tasty, But Don't Drink It Alone
- Just Decant It
- How Wine Labels Lie About Alcohol
- Wine by the Glass: Not Just for Suckers
- The Value Wine That Costs $100
- Champagne's Great Growers
- Americans Drink Plenty of Wine, but Vatican Citizens Drink More
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.