Chambourcin, a French-American hybrid grape.

In Smithsonian Magazine, Sarah Kuta looks at how scientists, growers and winemakers are working with experimental hybrid varieties to adapt to the effects of climate change.

In Wine Enthusiast, Jenni McCloud, proprietor of Chysalis Vineyard, discusses the future of the Virginia wine industry and why she’s replanting Norton grapes.

“The EU, which has previously dictated to Europeans such minutiae as the shapes of bananas and cucumbers, is now telling French farmers who have been using Vermentino for years that they may no longer call it that; only Italian wineries may now use the name “Vermentino,’” says W. Blake Gray in Wine-Searcher. “I tip my hat to the Italians for mastering EU bureaucracy. They forced wineries in Greece’s island of Santorini to stop calling their dessert wines Vin Santo because the Italians asked the EU for the name first. The fact that “Santo” in Greece comes from the name of the island where it’s made – so it’s a place name, whereas in Italy it’s not – did not matter. Italy asked first.”

Alder Yarrow explores what happened with Pix on JancisRobinson.com.

The Supreme Court decision to overturn Roe v. Wade left hospitality workers with even fewer healthcare choices—now some industry professionals are fighting back. Betsy Andrews has the story in SevenFifty Daily.

In the Guardian, David Williams reports on how growers across the planting are having to adjust to extreme conditions in a warming world.

Lettie Teague highlights some of her favorite bottles of Sauvignon Blanc in the Wall Street Journal.