Global Dynamics of the Wine Industry, Stanford Graduate School of Business, Winter Quarter 2016

Japan always comes with its own class, no matter food or spirits. For whisky, they used to have a very humble beginning. Japanese whisky pr...

A recent article declared that the meatpacking district was leading the wine revolution across America. With interest in pricing and econom...

Throughout the class we’ve talked about a number of businesses like Cannonball Cabernet and The Middle Sister, which produce wine but do no...

In class on Friday, Ivo mentioned Napa Green, a certification I've seen but never studied. Ivo mentioned it in a critical way (in compar...

We have spoken a lot recently about important issues concerning branding, authenticity, pricing, and distribution; however, I think I person...

Sitting in class on Monday sipping whiskey got me thinking about the state of craft distilleries in the US.  I know that craft beer has bee...

See the below article: http://money.cnn.com/2016/03/04/luxury/global-single-malt-scotch-whisky-drought/index.html Per the conversation...

On the topic of biodynamic winemaking, it's worth giving a bit more background on the philosophical background to the movement. As ou...