Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Natural wine fermentation depends on a complex consortium of native microorganisms rather than inoculation of industrial yeast strains. While this diversity of yeasts can result in an increased ...

Nutrient-rich blueberries—a common breakfast smoothie ingredient—can also create wine. But does the heat and time required to ferment this mighty berry strip out any of those potential ...

Speaking with a winemaker recently and asking about indigenous yeast, she cut us off and asked why she would leave a major decision about her winemaking—fermentation—up to chance. When we delve into ...

Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the ...

Rachel and Raphaël Pommier, the winemakers at Domaine de Cousignac. At Domaine de Cousignac in France’s Rhône Valley, winemaker Raphael Pommier has found a unique way to incorporate his love of music ...

I was first introduced to natural wines in Paris about 20 years ago. My initial tasting experience did little to convince me this approach to winemaking would survive. Many showed faults reflecting ...