Frank Cornelissen is the natural wine world’s ultimate polarizing rock star. From his high-altitude perch on the northern slopes of Mount Etna, this Belgian-born pioneer tests the absolute outer limits of viticulture—including farming century-old, ungrafted vines at 900 meters above sea level. While his radical, minimalist philosophy has faced catastrophic volcanic trials, including a 70% crop loss in 2023, his cellar choices remain fiercely unique. Discover why one of the OGs of natural wine rejects wood, concrete, and amphorae in favor of fiberglass tanks to capture the purest, most transparent expression of volcanic terroir.

Smoothness, deep color, and perfect acidity don't always come straight from the vineyard. In Part 2 of our deep dive into whether wine can be considered an ultra-processed food, we pull back the curtain on the commercial winemaker’s secret chemical and mechanical toolbox. From texture-enhancers like gum arabic to color-standardizers like MegaPurple and industrial procedures like reverse osmosis, modern winemaking relies on an array of interventions designed to engineer the perfect pour. Discover the spectrum of additives and high-tech physical processes that rewrite the traditional "grapes, yeast, and sulfites" narrative, transforming wine from a simple agricultural expression into a highly engineered product.

Is your favorite bottle of wine just fermented grape juice, or is it closer to a bottle of soda? We love the romance of the vineyard—the idea that golden photons of sunlight are somehow sublimated into the soul of the wine. But take a job at a commercial winery, and that romance quickly evaporates. From industrial vacuum evaporation to adding sucrose, glucose, or rectified concentrated grape must behind closed doors, winemakers have an arsenal of tools to subvert nature when a vintage goes wrong. Kicking off a three-part series on wine and wellness, we dive into the Nova Food Classification System to ask an uncomfortable question: Can wine actually be considered an ultra-processed food?

Ever wonder why a glass of wine suddenly leaves you with a headache, flushing, or congestion? While sulfites often take the blame, they are rarely the true culprit. Roughly 10% of the population experiences wine sensitivities, ranging from rare grape allergies to common intolerances like histamines, tannins, and congeners. Dive into the science behind how wine interacts with your body, why sensitivities can develop as we age, and how to choose the right bottles to keep enjoying your favorite pours comfortably.

We’ve all been there: a few glasses of wine at dinner leads to passing out quickly, only to wake you up at 3 a.m. in a sweaty, heart-racing mess. While alcohol might help you fall asleep faster, it acts as a central nervous system disruptor that wrecks your REM cycle and leaves you exhausted. Discover the real science behind why wine ruins your sleep architecture—and a practical, 4-hour workaround that lets you enjoy your favorite bottles without sacrificing a good night's rest.