Piquette is one of wine’s oldest ideas and one of its newest obsessions. Made by fermenting grape pomace with water, this light, often sparkling wine has roots in ancient Roman practices, European vineyard culture, and everyday resourcefulness....

Ripasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allowing renewed microbial activity and extraction to take place. In this ...

What happens when grapes are asked to wait?In this episode of The Wine Lab, we explore appassimento, the traditional practice of drying grapes before fermentation, and how it reshapes wine long before yeast ever gets invo...

Orange wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab, we travel to Georgia, widely considered one of the birthplaces of wine, to explore qvevri winemaking, e...

Welcome back to The Wine Lab. In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world.Often dismissed as a cooking ingredient, Marsala has a long history as a serious wine sh...