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The past 20 years have brought dramatic and exciting change at the top of the wine world, and assumptions about where—and how—fine wine can be made have been challenged by a new wave of producers. In the World of Fine Wine, Jamie Goode ponders a definition of a culture and style that he and others are calling “the new fine wine.”

In SevenFifty Daily, Icy Liu pays tribute to the life and legacy of Becky Wasserman. “Becky wasn’t just a wine industry legend—she was a model of kindness, perseverance, compassion, and humility…Becky had a knack for picking out growers before they made it “big,” and I often wondered how. I learned that for her, character and integrity were even more important than the wines. If you have good character and integrity, you will have a better chance at making great wine in the future, she thought.”

Roederer has decided to stop making non-vintage Champagne. Instead, it has announced that it will produce multi-vintage wine. In Meininger’s, Robert Joseph considers the pros and cons of making wines that reflect the character of the year, and the lessons Champagne could teach the rest of the wine world.

Timber supply issues are causing headaches for the wine industry, reports Mike Pomranz in Food & Wine.

When should Coravins be used in restaurants? Kelly A. Magyarics explores the issue in Wine Enthusiast.

In the Wall Street Journal, Lettie Teague surveys readers about their favorite everyday wines to stock at home. (subscription req.)

In Wine Spectator, Jackson Family Wines’ Barbara Banks talks about her early days in wine, the company’s ambitious environmental initiative and a new project in Australia’s Yarra Valley.

It’s time to celebrate America’s native grapes, says Emily Monaco in the Drop.