In many parts of France, the words ‘Grand Cru’ are a guarantee of superior quality. Not so in Saint-Émilion, as Rebecca Gibb MW discovers.

Once, Burgundy was divided into merchants and grape growers. Now, says Roger Morris, both groups are rushing to be more like each other.

The fourth biggest wine producing state in the US, Oregon is becoming renowned for its fine wines. Liza B. Zimmerman gives an overview.

Robert Joseph created a survey to try to understand how the wine trade thinks about the future — and he’s already had some surprising insights.

How do you raise the profile of a region known for high-volume wines? Michèle Shah considers the case of Colline Teramane.

Can new designations and grand cru status do anything to change the low-key image of Spanish wine? Amaya Cervera looks at the evidence.

Discussions of terroir tend to turn on soil. But, asks Felicity Carter, what if there’s a whole dimension that’s been missed? 

Miles Beale, head of the UK’s wine and spirits body, talks to Robert Joseph about the shape of the post-Brexit world.