A researcher examines the bad press surrounding absinthe which led to its ban in France in 1915, while drawing parallels with more recent, ‘scathing’ examples of scapegoating and social control.
Articles on French wine
Displaying 1 - 20 of 38 articles
Lovers of wine made in France’s Bordeaux region often ask how chateaux set their prices. The answers involve a 19th-century ranking, professional criticism and digital-age reviews.
US president-elect Donald Trump promised his supporters that tariffs would rise on all products under his administration. What impact could this have on the French wine industry?
Contrary to popular belief, only a minority of Bordeaux vineyards bought by Chinese investors have had a negative outcome.
While the notion of terroir has long been the foundation of European wine, research in the 1930s in the US began to reveal the link between climate and wine.
Warm summers and wet winters lead to better wines, finds research.
How did a country that did not make wine somehow invent effervescence?
Wine has been a commercial product for 3,000 years. Paradoxically, many of the cultural ideas we have about wine today actually come from its commercial history.
Legend has it that African Americans soldiers brought back a love of cognac after service in Europe in World War II. It’s a lovely story, but the history goes back much further.
The overall goal in natural wine production is to have as little human intervention as possible in the journey from the vineyard to the wine.
From my years researching wine chemistry and wine oxidation, I know making every attempt to minimise contact between wine and oxygen is vital. Sealing the bottle is essential.
Many in the EU are wary of the motivations of Chinese companies investing in Europe. New research shows the many reasons behind these investments.
Croatia is seeking EU protection for its ancient dessert wine prošek. Prosecco makers are having none of it, however.
A new Russian law forces French champagne producers to label their products as ‘sparkling wine’.
We built an economic model to predict the prices of the 2020 vintage in France’s most prestigious wine region – here’s what we found.
Whether they are winemakers, winery owners, cellar managers or sommeliers, women entrepreneurs are evolving in the wine industry - a traditional men’s world.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
French wine is the subject of an ongoing trade dispute between the US and EU, but tariffs could have impacts not intended by US president Donald Trump.
The millennials have boosted rosé consumption: in the United States alone, 65% of them declare themselves “rosé drinkers”. How can this overall success be explained?
Once derided, UK food culture has improved out of sight thanks to Europe.
Top contributors
-
Professor of Intellectual Property Law, City St George's, University of London
-
Charles Sturt University
-
PhD Candidate, Intellectual Property Law, Universidad de Alicante
-
Anthropologue, Co-directeur du Food 2.0 LAB Paris, chercheur associé au CNRS (ISCC), ESSEC
-
Professeur émérite en géographie, ancien président de l’Université Paris-Sorbonne, Sorbonne Université
-
Chester D. Tripp Professor of History, Yale University
-
Economiste à l'INRA, AgroParisTech – Université Paris-Saclay
-
Queen's University, Ontario
-
Senior lecturer in biological (specifically nutrition) psychology, Northumbria University, Newcastle
-
Lecturer, University of Washington
-
Professeur émérite en Sciences de la communication, Université Bourgogne Europe
-
Rédacteur en chef, coordination internationale et technique, The Conversation France
-
Professeur associé, Haute école spécialisée de Suisse occidentale (HES-SO)
-
Professeur d'Affaires internationales, ESSCA School of Management
-
Associate Professor of Applied Economics and Management, Cornell University