Andrew Lofthouse, who is soon to embark on his first winemaking venture, considers whether being part of the international wine trade show circuit will ever be a game he can afford to play.

Lilla O’Connor reports on her trip to Wine Paris 2024 and examines whether this popular trade show is stuck in the past or leading the debate on key industry topics.

Native grapes are finally having their moment and long may it continue, says self-confessed native-grape-geek Karin Rockstad…

Belinda Stone talks to the co-founders of canned wine start-up Candour and finds the ignition for innovation continues to spark when the right people and a good dose of persistence collide.

Emma Hodges, Accessibility Consultant to the UK wine trade, explains why she’s making a call for a more inclusive dinning experience and explains steps we can take to enhance accessibility in the on-trade.

Leading up to Thanksgiving, wine retailers in the USA see a surge in sales. Our USA correspondent Kathleen Smith shares her insight on what you can do to harness this sales opportunity in your market.

Trade and press tastings are the backbone of the wine trade, allowing us viti-nerds to sample as much as we can and explore what's emerging on the scene. These sessions give us the chance to meet the minds behind the bottles and taste a wide variety in one setting. More importantly, they offer a chance for us all to come together and share a glass – my favourite part, of course!

A lot has changed in the UK wine scene over the last few years: not least the winemaking scene itself. Today the UK is taken seriously not only for the quality of wine being produced but increasingly looked at for market leading innovations being developed here.

The wine industry does a great job shouting about its successes. But what about when things don't quite go to plan?

In a world where we consume data, possibly more than food, does the UK wine industry need to embrace and develop more ways to bite through data in the vineyard?

Inclusion is a word that gets thrown around a lot these days, but what does it really mean? And why is it important for the wine industry?