Global warming poses great challenges to Canada’s wine industry. But in these challenges lie equally great opportunities to build a better, and more sustainable, wine industry.
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Articles on Wineries
Displaying 1 - 20 of 28 articles
Increasing the quality of a traditional wine sourced from plantain in Nigeria offers a viable way of reducing waste and boosting food security.
While the notion of terroir has long been the foundation of European wine, research in the 1930s in the US began to reveal the link between climate and wine.
Wine has been a commercial product for 3,000 years. Paradoxically, many of the cultural ideas we have about wine today actually come from its commercial history.
This exciting newly excavated complex illustrates how elite Romans fused utilitarian function with luxurious decoration and theatre to fashion their social and political status.
The overall goal in natural wine production is to have as little human intervention as possible in the journey from the vineyard to the wine.
To explain the difference between vegan and non-vegan wines, I first need to walk you through the basics of conventional winemaking. So top up your glass and let’s begin.
From my years researching wine chemistry and wine oxidation, I know making every attempt to minimise contact between wine and oxygen is vital. Sealing the bottle is essential.
The Australian wine industry has already been forced to adapt to the effects of climate change. It must reduce its carbon footprint – including emissions generated by wine tourists.
We built an economic model to predict the prices of the 2020 vintage in France’s most prestigious wine region – here’s what we found.
Whether they are winemakers, winery owners, cellar managers or sommeliers, women entrepreneurs are evolving in the wine industry - a traditional men’s world.
Pompeii was so famous in the ancient world for its wine other regions made counterfeit wine, sold in imitation ceramic jars.
All of Australia’s 71 wine regions will become warmer this century. That means big changes for the industry. Tasmania, for example, may become better known for shiraz than pinot noir.
Wine drinkers are taking notes from the land now too, but it may not be entirely useful.
Wine came to the US in the 16th century but didn’t make it to California – the leader in American winemaking – until the 19th century.
As the US celebrates Wine Day, China’s young winemakers are a reminder of the power and value of cameraderie and cooperation in this age-old industry.
While the proposed tariffs would have little effect on US wine sales in the short term, their long-term impact could be much more problematic.
The latest figures on the world wine market confirm that the industry is undergoing considerable change, with European countries finding their positions and strategies challenged by the new world..
The latest figures on the world wine market confirm that the industry is undergoing considerable change, with European countries finding their positions and strategies challenged by the US and China.
Wine lovers can rest assured. Wine will adapt to climate change.
Top contributors
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Charles Sturt University
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Associate Professor, University of Puget Sound
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Lecturer, University of Washington
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Professor of Management and Wine Business, Sonoma State University
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Lecturer in Classical Studies, Institute of Classical Studies, University of London; Honorary Fellow, Macquarie University, School of Advanced Study, University of London
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Director of the Wine & Spirits Academy, Kedge Business School
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Professeur émérite en géographie, ancien président de l’Université Paris-Sorbonne, Sorbonne Université
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Interim Department Head and Professor of Wine and Viticulture, California Polytechnic State University
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Senior Lecturer in Climatology, Director, Climate Futures Program, University of Tasmania
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Professor and Chair in Sustainable Energy Systems, Te Herenga Waka — Victoria University of Wellington
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Associate professor, University of Adelaide
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Tomas Remenyi is a Friend of The Conversation.
Climate Research Fellow, Climate Futures Programme, University of Tasmania
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Frank H. Buck, Jr, Distinguished Professor of Agricultural and Resource Economics, University of California, Davis
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Climate Research Fellow with the Climate Futures Programme, University of Tasmania
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Clinical Professor of Economics, New York University
