Jim Clarke delves into the science behind UV light in vineyards in SevenFifty Daily. “In the vineyard, UV light can be just as important as temperature. It can have profound effects on the development of flavor, color, and fermentation activity. In certain places, managing this light in the vineyard can be a careful balancing act.”

In Wine Industry Advisor, Dawn Dolan explores the thirst for sustainability in the wine industry.

In 2019, Piper Heidsieck’s Emilien Boutillat became the youngest chef de cave in Champagne. In Wine-Searcher, he talks with Caroline Henry about the challenges and his winemaking philosophy.

In Wine Spectator, Julia Larson catches up with sommelier Yannick Benjamin of Contento, who has received a $1 million award for his work in advocating for people with disabilities in the restaurant industry.

In Decanter, Vicki Denig explores Vin Jaune, the signature, golden-hued wine of France’s Jura region.

The Wall Street Journal’s Lettie Teague suggests low-alcohol reds for Thanksgiving.

In PUNCH, Megan Krigbaum recommends a magnum of crisp Italian pét-nat to get you through this holiday season.

In Grape Collective, Christopher Barnes talks with Catello di Verduno winemaker Mario Andrion about the unique terroir of Verduno, the northernmost commune of Barolo.