Siduri’s Adam Lee: New Project with a Rhône Legend
As Lee bids Siduri farewell, he’s attempting to redefine direct wine sales and has his hand in the creation of two new wine brands.
Wine 101
Straight-Talk with Smith-Madrone’s Stu Smith
Time to look at Grillo for its most exciting quality—its versatility. And on Pantelleria, Zibibbo grapes turn sour conditions into something lusciously sweet.
Sicily’s Unsung Grapes: Grillo and Zibibbo
Time to look at Grillo for its most exciting quality—its versatility. And on Pantelleria, Zibibbo grapes turn sour conditions into something lusciously sweet.
The Best Riesling that You’re Not Drinking (a Ride Along the Danube)
The most exciting wines to come from Austria since Beethoven’s Eroica Symphony? Dry, austere Rieslings.
The Oldest “New” Fine Wine Grape
The gold medal grape variety that shows zesty orange, lime, and flint notes in its youth; nutty spices and dried fruit after aging? It’s not what you think.
5 Scary Wine Faults and What You Should Know
Explanations from our favorite wine fault articles on the web, along with a “How Scary?” description, which aims to break down each “fault” in layman’s terms.
Chianti Classico Gran Selezione: Exploring The Controversial Category
Since the roll-out five years ago, there does seem to be a growing acceptance of Gran Selezione among producers, albeit an often grudging one, and an increasing sense of familiarity among consumers.
Australian Reds: The Days of Overblown Shiraz Are Gone
The days of Australian wine being synonymous with over-extracted, unbalanced fruit juice are mercifully past us. Yet to a certain extent, and among a certain generation of consumers, the stigma has proven to be frustratingly persistent.
Sure, there are plenty of massively styled reds being produced Down Under, but that’s the case around the world, and to discuss them as if they’re in any way emblematic of an entire country’s—and in this, an entire continent’s!—wine culture is grossly inaccurate.
The Unexpected Diversity of New Zealand’s Wine Industry
Painting New Zealand with too broad a brush leads to missing the full picture–it may take some work to find Kiwi wines on the American market that aren’t Sauvignon Blanc and Pinot Noir, but it’s well worth the effort.
The New Austrian Sparkling Wine Quality Pyramid
Austria’s famous cultural fastidiousness has been particularly acute when it comes to Sekt, the country’s sparkling wine. While Sekt has been produced since the 1840s, the market is just now seeing the results of Austria’s new sparkling wine designation, under the moniker Österreichischer Sekt mit geschützter Ursprungsbezeichnung (g.U.), which stands for “Austrian Sekt with Protected Designation of Origin” (PDO).
