As supply-chain issues bite, wineries are looking at innovative ways to cut costs—and help the environment in the process. Kathleen Willcox delves into their efforts in Wine-Searcher.

Can Beaujolais be a serious ageworthy wine? Long considered Burgundy’s lighter, poorer relation, the wines of Beaujolais—particularly its crus—are finding increasing favor among the cognoscenti, says Jamie Goode in Club Oenologique.

In Wine Enthusiast, Chadner Navarro explores the Portuguese Avesso grape, a Vinho Verde blending grape that’s become a popular varietal wine.

Elsewhere in Wine Enthusiast, Sean P. Sullivan explores Pinot Noir’s place—or lack thereof—in Washington State. “As of 2017, the variety makes up less than 1% of current plantings, and much of the fruit is used for sparkling wine. To date, most attempts to make still Pinot Noir have been more dalliance than full embrace, and the results, at best, more intriguing than illuminating. The state’s distinct lack of success with Pinot has been particularly dissonant given Oregon’s well-deserved accolades.”

Is the future of Alsace red? On JancisRobinson.com, Benjamin Roelfs looks at the transformation of Pinot Noir in Alsace and suggests we look out for Syrah d’Alsace.

Wine producers in Turkey have relied on tourism for sales, but conditions in the country are pushing them to rethink exports, reports Barnaby Eales in Meininger’s.