You may assume you’re making a responsible, even laudable choice by sipping a glass of locally produced organic and biodynamic wine. And you may be. But so much more goes into a wine’s carbon footprint than simply how and where it was produced. 

Amsterdam has become so natural wine obsessed that it’s getting hard to find a decent restaurant or bar that sells anything else.

You likely already know that wine is produced from fermented grape juice, but just how many berries does it take to get your standard-size bottle of vino? Turns out, a lot of variables play into the answer to that question — and the final number of grapes is probably more than you may think!

Blind wine tasting competitions are stressful, even for the most skilled tasters, but Konstantin Baum MW was a picture of calm.