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 ...

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 ...

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 ...

In terms of size and notoriety, the Lake Erie North Shore viticultural region lags well behind the Niagara Peninsula, which contains about 75 percent of Ontario’s 18,000 vineyard acres and is easily ...

What Is Grape Seed Extract? The seeds used to make grape seed extract come from Vitis vinifera, the wild grape from which most wine grapes originate. This species is native to the Mediterranean region ...

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 ...