Sagrantino.

A grape variety dating back more than 2,000 years, and capable of producing wines of awesome power, Sagrantino was on the verge of extinction 30 years ago. In the World of Fine Wine, Nicolas Belfrage explores the mysterious origin of the grape behind Sagrantino Montefalco DOCG, and explains why he welcomes its revival.

Despite economic adversity, Lebanon’s winemakers have shown they can make exciting, innovative wines. The state must build on these gains, argues Michael Karam on JancisRobinson.com.

Top Burgundies are still driving high demand, despite caution around the global economic picture. Chris Mercer delves into Burgundy’s allure in Decanter.

Ten years ago, California’s ambitious Jackson Family Wines took a gamble on a mountainous ward of South Africa’s Cape, touting it as the bedrock for world-class Chardonnay. In Club Oenologique, Malu Lambert asks whether the bet paid off.

“What would a Prosecco taste like if you made it using the same method as Champagne and let it age in the bottle for eight years?” asks W. Blake Gray in Wine-Searcher, writing about Valdo No. 10, made using the traditional method, not Charmat. “Pretty good, and unique. Imagine a wine with the body and complexity of Champagne, but the delightful floral and melon aromas of Prosecco. I had that wine recently, because the producers are finally exporting it to the US.”

In TimeOut Chicago, Francesca Mathewes looks at Chicago’s new generation of wine lovers, who are “younger, less white and having a lot of fun.”

In the Guardian, Fiona Beckett recommends a handful of sharp, acid-driven wines.