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Videos  :  Video Index

Tuscan Harvest

Harvest is make-or-break time for the vintage and the weeks leading up to it are crucial. This is when Wine Spectator senior editor James Suckling caught up with winemakers around Tuscany to see how 2007 looks in Montalcino, Bolgheri and Chianti.

Posted: October 15, 2007  

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BDX People: Lynch-Bages' Cazes

Another reason to love wine... is the people behind the bottle. Meet Jean-Michel Cazes, the heart of Lynch-Bages and recipient of Wine Spectator's Distinguished Service Award. A classic video from 2007.

Posted: October 11, 2007  

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Oyster Pairing

Wine Spectator editor at large Harvey Steiman sits down at Hog Island in San Francisco with a tray of oysters and three different white wines to find out which pairings work ¿ and which don¿t.

Posted: October 9, 2007  

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Casanova di Neri Brunello Harvest

Join Giacomo Neri in his vineyard and in his winery as he harvests grapes for his Tenuta Nuova Brunello di Montalcino 2007. The 2001 bottling from this vineyard was named Wine Spectator Wine of the Year in 2006.

Posted: October 4, 2007  

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Pure Values: SW France

Southwestern France is known for value wines, but their distinctive grapes are less well-known. Join Wine Spectator managing editor Kim Marcus as he tastes a trio of wines that offer great value as well as the pure flavors of their grapes.

Posted: September 8, 2007  

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New Gehry Winery in Napa

Hall Winery in Napa Valley is known for its complex Cabernet Sauvignons. Soon it will also be known for its unique Frank Gehry-designed buildings. Join Wine Spectator associate editor Dan Sogg for a sneak peek at the groundbreaking ceremonies.

Posted: September 8, 2007  

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Henschke Shiraz

Meet Prue and Stephen Henschke at their famous Hill of Grace vineyard in Australia's Eden Valley. Behind the camera is Wine Spectator senior editor Harvey Steiman.

Posted: September 8, 2007  

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Pairing Ripert at Le Bernardin

What's great food without great wine? Join Eric Ripert and sommelier Janine Lettieri as they evaluate a pairing of Ripert's Sautéed Cod with a white Burgundy from Bruno Colin.

Posted: September 6, 2007  

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Ripert's Cod Sauté

New York's Le Bernardin is one of the top restaurants in the United States. Meet chef-owner Eric Ripert and learn to make his exquisite sautéed cod with pea shoots and ginger-lemon-scallion broth.

Posted: August 30, 2007  

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Pinot: OR vs. Burgundy

Veronique Drouhin grew up in one of Burgundy's older wine-making families. Now, she runs Domaine Drouhin, her family's winery in Oregon. She reflects on the differences between Pinot in Oregon and in Burgundy.

Posted: August 30, 2007  

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Siduri's Adam Lee

Siduri makes some great Pinots. Winemaker Adam Lee sat down with Wine Spectator senior editor James Laube to talk about his wines, how he sources his grapes and the most difficult aspects of running a winery.

Posted: August 27, 2007  

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Mario Matches!

Mario Batali talks wine pairing with his business partner, Joe Bastianich. The dish is Mario's Ragu Bolognese, which matches beautifully --and rhymes-- with Sangiovese. But what kind of Sangiovese do Mario and Joe pick?

Posted: August 23, 2007  

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Mario Cooks!

Mario Batali is a star chef with a TV show and restaurants in New York and Las Vegas. What's his recipe for success--and satisfying food? Mario sticks close to his Italian roots. Here, he prepares his own spin on ragu bolognese. Enjoy!

Posted: August 21, 2007  

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Brice Jones: Pinot People

Is it the soil or the people that make a wine? Brice Jones, formerly of Sonoma-Cutrer, weighs in. Hint: His new winery is called Emeritus -- and he's brought his old team. You can't argue with success; their Pinot Noirs are garnering rave reviews.

Posted: August 16, 2007  

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Cork vs. Screwcap

The debate continues, but some winemakers have already made the switch to screwcap. Michel Laroche joined Wine Spectator senior editor Bruce Sanderson to taste the difference between cork and screwcap in his delicate Chablis.

Posted: August 13, 2007  

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Pairing Boulud

What makes a wine and food pairing work? A pair of Daniels --Chef Boulud and Wine Director Johnnes-- discuss the best wine to go with Chef's rich, creamy Braised Veal Shoulder.

Posted: August 9, 2007  

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Boulud's Braise

At Daniel, Chef Boulud's food is delectable. But, of course, he has a huge, fully-staffed kitchen. Chef proved that you can get the same results in your own kitchen when he invited us into his home and braised a veal shoulder. (It was delicious.)

Posted: August 6, 2007  

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Bordeaux City Tour

When visiting Bordeaux, you may be tempted to spend all your time at the top châteaus. But don't miss the city of Bordeaux, with its beautiful riverfront, 18th century architecture and lively restaurants.

Posted: August 2, 2007  

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Great Values: Southern France

Wine Spectator senior editor Kim Marcus brings you three wines from the Languedoc. Besides great fruit and structure, each costs under $23 and scored 90+ points. They define great value.

Posted: July 30, 2007  

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Top Bordeaux

Why are Bordeaux's top wines called First Growths? And what makes them unique? Learn about this elite group as you meet some of the impressive people behind these blue-chip châteaus.

Posted: July 26, 2007  

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