July 9, 2026 — A collaboration between Gérard Liger-Belair’s team at the University of Reims Champagne-Ardenne and CREALIS PE.DI provides a better understanding of how the crown cap influences the aging potential of sparkling wines using the traditional method. The research demonstrates the aging potential associated with liners’ different levels of permeability from CREALIS PE.DI’s range of crown capsules. This study also reveals the impact of storage temperature, a key parameter for producers storing bottles off the ground. An unprecedented approach to measuring CO₂ transfers In a recent scientific study focused on CO₂ retention in sparkling wines produced using the traditional method, researchers at the University of Reims Champagne-Ardenne developed a model capable of predicting changes in carbon dioxide levels during aging on lees and estimating the maximum shelf life compatible with European regulatory requirements. To develop this model, the researchers relied solely on the only

As the busiest time of year for wineries approaches, it’s critical to plan ahead for the holiday season, specifically the OND period (October, November, December). With so many opportunities—Black Friday, Cyber Monday, Thanksgiving, Christmas, and New Year's—wineries need to strategically market to capture sales and build lasting customer relationships. Here’s a detailed guide, based on our Holiday Marketing Webinar, to help you create campaigns that will maximize your success this holiday season. Why Holiday Marketing is Critical for Wineries The holiday season often represents the most lucrative time of year for wineries, with up to 30% or more of annual sales generated during OND. This period provides opportunities for increased engagement, new customer acquisition, and deeper loyalty with existing customers. The biggest reason for the spike in holiday sales is the gifting mindset. During the holidays, customers are not only buying for themselves but als

Sonoma State University is pleased to announce the appointment of Dr. Linda Nowak as Interim Executive Director of the Wine Business Institute (WBI). Nowak, a distinguished educator and respected leader in the field of wine business, returns to the role she held from 2007 to 2010, when she was instrumental in furthering WBI’s reputation as a global leader in wine business education. Nowak’s extensive background in marketing, business administration, and wine education uniquely positions her to lead WBI during a transitional period. She holds a Ph.D. in business administration from Saint Louis University, with a major in marketing and a minor in international business. She earned her MBA from Mercer University and her Bachelor of Science from California Polytechnic State University, San Luis Obispo. Nowak is no stranger to Sonoma State University, having served as a professor of marketing from 1996 to 2010. Her tenure included notable achievements as Executive Director of WB

The market for yeasts selected to produce sparkling wines, as opposed to that to produce still white wines, is limited and consists of strains with strong fermentation abilities but producing low concentrations of aromatic compounds. Today the market increasingly demands sparkling wines characterized by greater freshness and fruitier sensations than in previous decades.    To produce a sparkling wine, a base wine must undergo a second fermentation called prise de mousse (PDM), refermentation or effervescence. This technique requires the preparation of a yeast starter culture (YSC) containing a high amount of yeast cells capable of consuming all the fermentable sugars added to the base wine and transforming them into alcohol and carbon dioxide. The quality of the YSC is crucial for the success of the PDM process, which can take place in a bottle using the traditional method, or in a closed tank, in an autoclave, according to the Charmat or Martinotti method. However, over the

Sonoma State University’s (SSU) Wine Business Institute (WBI) announces the launch of A Report on the Wine Industry Today, offering a fresh perspective on the current landscape, the opportunities and the challenges facing wine industry leaders in 2023. Faculty contributors to the inaugural issue include Economics Professors Chong Kim and Rob Eyler along with Wine Business Professor InHaeng Jung. Contributing Board Members include Jay Johnson, President, RNDC West Region at Republic National Distributing Company, Ed Adams, Vice President, Capital Markets Group at American AgCredit and Gary Heck, President & Chairman of Korbel Champagne Cellars. “While this year has been a challenging one for the wine industry, there are bright spots and companies who are exploiting opportunities; our approach is to highlight success,” noted Ray Johnson, Executive Director of the Wine Business Institute. Johnson added, “The length of each issue will be deliberately brief,

Afternoon Brief, September 27th

Washington Considers Allowing Fingerprint Scan, Facial Analysis to Buy Alcohol, Cannabis: The Washington State Legislature may consider legislation giving the State Liquor and Cannabis Board further rulemaking authority regarding the use of biometric age verification by private entities selling alcohol or cannabis products...

Beyond the Numbers: Building a Successful Wine Influencer Collaboration

Consider how an influencer will relate to your brand image and customers.  By Melanie Young “Influencer” is a marketing term that’s recently exploded as fast and forcefully as the pop […]

As the cellar master of Krug, Julie Cavil has one of the most revered and respected jobs in Champagne. She explains the creative process behind the flagship Grande Cuvée, how Krug evolves over time and how the 2022 vintage is shaping up. How did it feel to become Krug’s first female cellar master? Rather than saying I’m the first female cellar master, I’d simply say I’m the eighth cellar master in the history of the house. It’s my job to perpetuate the dream of the house’s founder, Joseph Krug, each year with a new Édition of Krug Grande Cuvée. I’ve been with Krug since 2006 and prior to becoming cellar master, I was winemaking director and a member of the tasting committee alongside former chef de cave Eric Lebel. The transition was seamless for us. I work with an immensely talented team on many projects, which keeps my job interesting.  Krug Grande Cuvée is made from a blend of up to 120 wines from more than

Afternoon Brief, December 22nd

€2 Million of ‘Fake Champagne’ Confiscated from Producer Over Fraudulent Practises: A Champagne producer has been confiscated of nearly 300,000 bottles from their cellar, after mixing certified grapes with disqualified varieties...

After navigating our client’s business and company growth during the last two roller-coaster years, I was ready for a significant break. Armed with credits from two canceled vacations and many pent-up credit card miles, I cashed in for an extended European visit in July. While there, my husband and I traveled to and stayed in four major wine-tasting regions: Alsace, Champagne, Burgundy, and the Rhine/Mosel. While there are countless and apparent differences between how France, Germany, and the US promote tourism and sell wine directly to customers, there are equal similarities if you look hard enough. As a native of Napa, wine tourism and marketing wash over me. But, on this trip, I found myself in the rare role of a focused tourist. So, I became aware of the marketing cues and delivery vehicles and noted what worked, and what didn’t.  HERE’S SOME OF WHAT I LEARNED: 1. YOU CAN’T JUDGE A BAGUETTE BY ITS CRUST. If I were to ask you to paint a picture of your idea