Mouton's technical director Philippe Dhalluin takes you into the winery where he addresses questions such as: How does a top chateau translate quality from the vineyard into its wine? And how are the blends chosen?
Posted: March 24, 2008
How do you go about starting a winery? And what are some of the factors to consider? These are some of the questions answered by Michael Lynne, owner of Bedell Cellars on Long Island – and executive producer of the Lord of the Rings trilogy.
Posted: March 20, 2008
A golf-cart tour of a Bordeaux château?! It's obvious that Pontet-Canet proprietor Alfred Tesseron enjoys life -- even as he works tirelessly to make his fifth-growth Pauillac estate equal in quality to its first-growth neighbors.
Posted: March 17, 2008
What makes a wine perfect? Join Wine Spectator's James Suckling as he talks with Cinzia Merli at Le Macchiole, her winery in Bolgheri. They taste and describe Le Macchiole's 2004 Messorio, a 100% Merlot that James rated a perfect 100.
Posted: March 13, 2008
Get a taste of South Africa's new wave wines as James Molesworth sits down with Brett Curtin, the owner of Xai Xai Winebar, a South African restaurant in New York City, to taste and pair a couple wines with traditional dishes.
Posted: March 6, 2008
For years, Cornas played the country cousin among the Northern Rhône's stars. But the wines of Cornas are ready to shine. To learn about Cornas and its new takes on traditional and modern styles, join James Molesworth as he tastes a pair of wines.
Posted: February 25, 2008
Amarone is a rich, luscious wine with a tremendous capacity for aging. Join Wine Spectator tasting coordinator Jo Cooke as he compares Dal Forno Amarones from 2002 and 1997. But be forewarned: these wines don't come cheap.
Posted: February 4, 2008
Rollin helped start Argyle Winery back in 1987, when Oregon was getting serious about wine. Since then, his wines have been on Wine Spectator's Top 100 list seven times. Meet Rollin, one of the most successful -and interesting- winemakers in Oregon.
Posted: January 28, 2008
Vietti has been making excellent Piedmont wines for two centuries. How does a winery change over time? And what remains the same? Get the answers from Luca Currado, Vietti's charming and talented owner-winemaker.
Posted: January 22, 2008
Michel Chapoutier and James Molesworth continue their discussion of Chapoutier's great Hermitage wines. The focus is now on the single-vineyard reds, L'Ermite and Le Pavillon, as well as food pairing.
Posted: January 17, 2008
Michel Chapoutier is one of the Rhone's most dynamic winemakers. Meet Michel and find out what makes his Hermitage whites so distinctive at this tasting with Wine Spectator senior editor James Molesworth during the 2007 Wine Experience.
Posted: January 14, 2008
Château Mouton-Rothschild is one of the top wineries in Bordeaux. What factors set Mouton's vineyards apart from its neighbors? To find out, join Philippe Dhalluin, Mouton's technical director, in the vineyard.
Posted: January 10, 2008
Giuseppe Mazzocolin of Felsina runs the family estate in Chianti Classico -- and he produces some of the region's top wines. Surrounded by the Sangiovese harvest, Giuseppe shares the rich heritage of Felsina, its vineyards and its people.
Posted: January 7, 2008
Anyone who met Philippine de Rothschild could understand why Château Mouton-Rothschild produces one of the world's most collectible and recognizable wines. The Baroness --and her wines-- will always be iconic and exceptional. Rest in peace, Baroness.
Posted: January 2, 2008
If you restrict bubblies to celebratory toasts, you’re missing out; they pair wonderfully with food. Get Bruce Sanderson’s pointers for pairing bubbly with each course, and you can transform the whole meal into a celebration.
Posted: December 26, 2007
What do you call a tasting with more than 250 top winemakers pouring their wines for 2,500 winelovers? We call it the Grand Tasting. Check out Wine Spectator's 2007 Grand Tasting, which kicked off the New York Wine Experience.
Posted: December 20, 2007
Four of our favorite chefs--Charlie Trotter, Emeril Lagasse, Wolfgang Puck and Mario Batali--cooked up a treat at the New York Wine Experience in 2007. Each created a unique dish and paired it with two wines, one white and one red.
Posted: December 17, 2007
Posted: December 13, 2007
Posted: December 6, 2007
Posted: December 4, 2007
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