Author: TERROIR Editorial

From autonomous robots in Cognac to AI-driven fermentation in Napa, precision technology is arriving in the vineyard faster than most producers anticipated. The question is what it changes — and whom it leaves behind.

Regenerative viticulture is rewriting vineyard economics from the soil up. At Tablas Creek and across California, fewer clusters per vine are delivering higher profits, raising a question the industry cannot ignore.

The 2025 Burgundy harvest produced stunning whites and almost nothing to put them in. Allocations are tightening, cellars are thin, and the shelf is not refilling.

Portuguese red wines from the Douro, Dão, and Alentejo offer depth and complexity that rivals France and Italy at a fraction of the price. The tariffs just removed the last excuse not to look.

The American wine industry lost a winery a day in 2025. Behind the closures, a structural reckoning that may reshape the business for a generation.

Wine tells you less about its contents than orange juice. The EU now mandates full ingredient disclosure. The United States has not followed, and the gap is widening.

The room-temperature rule was written for stone-walled rooms and fireplace warmth. Modern kitchens have made it a quiet disservice to every bottle of Gamay sitting on the counter.

The classic wine pairing rules were built for French and Italian tables. Tonight’s dinner is Thai, Korean, Mexican, Indian, or Japanese — and the old axioms have nothing useful to say about any of it.

Etna’s wines have earned comparisons to Burgundy — not for their flavor, which belongs entirely to the volcano, but for the precision of a classification system that maps each lava flow to a distinct wine. An introduction to the contrada revolution.

A 15% tariff compounds at every tier of distribution. TERROIR examines how wine tariffs are reshaping prices, consumer habits, and the wines themselves.