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.
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Category: 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.
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Death Star Incident (Vinous Interruptus)
The lesson Tim Gaiser MS took from the “Death Star Incident” (as it came to be known) was simple: always give someone permission to drink whatever they like to drink.
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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.
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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.
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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.
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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.
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Dealing with Wine in Restaurants
Master Sommelier Tim Gaiser wants you to relax at a restaurant. Here are his strategies on how to get the best value wine from any wine list.
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Wine Advice 101 For Those Just Getting into Wine
Here are just a few of the gems in Master Sommelier Tim Gaiser’s newest article. We think it’s one of the best “101” guides for those just getting into wine, packed with sage advice we wish we had been given a long time ago. And although it is geared toward newbies, it’s actually full of wise advice longtime wine industry pros may want to take into consideration.
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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.
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Food and Wine Pairing in Less Than 500 Words
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.
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.
