American oak barrels produced by French coopers? Why not? Sally Easton MW reports.

The mysteries of minerality in wine have researchers scratching their heads for answers.

Jane Anson clears up the confusion caused by two similar-sounding wine terms.

Swiss research center announces its latest creation.

Sophie Kevany reports on the innovative moves being employed by vineyards to save energy.

Results announced of new Australian study.

Climatologists tell Suzanne Mustacich why the wines of Alsace and Beaujolais may never be the same again.

New research from the Pacific Northwest could reduce winery waste and increase profits.

In the jungle, the mighty jungle.

Two new reports suggest that French winemakers need to rein in their use of pesticides.

Scientists hear that the best wine decanter lurks in the kitchen.

Bushfires in Australia; blizzards in the northeastern United States. Shipping wine in extreme temperatures is more of an issue than ever, and may present a bigger problem than corked or counterfeit wine.

A winery enlists child labor to start a fermentation in the vineyard!

New research suggests resveratrol in red wine isn't only good for the heart but also the brain.

One of the world's leading soil experts tells wine producers to turn off their irrigation.

Scientists find an organism that could reduce the incidence of stuck fermentation.

Brettanomyces takes many different guises, researchers reveal.

If the Napa Valley can't reduce traffic to arrest global warming, does any other wine region have a chance?

The yeasts and fungi that are common in every vineyard may have a role in the taste of wine.

New research "empowers" sauvignon blanc producers.

Bag-in-a-box wines may not be the epitome of chic, but a new study finds that keeping them cool may hold the answer to their drinkability.

Australian vineyard trial attempts to mitigate the effects of global warming.

New research suggests the home of wine is Turkey.

A distinctive eucalypt smell makes Australian reds easy to spot in a blind tasting. But how does it get into the wines?

Price matters when it comes to quality perceptions of a wine bottle's contents.

Research findings provide a good reason to drink red wine regularly throughout a meal.

North American researchers are working on an age-old quandary: when to water vines, and when to hold off.

A wine-loving philanthropist has invested in a revolutionary production facility.

New research establishes link.

New Zealand-based scientist Mat Goddard and his colleagues have made headlines this year for their work on yeast and wine. Margo White reports.