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Videos  :  Video Index

Harlan: Making Great Cabs

Harlan Estate makes some of the most sought-after Cabernets in California's Napa Valley. What does it take to make a great Cab? The answer is provided by Bill Harlan, the owner of Harlan Estate.

Posted: October 14, 2006  

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Southern Rhône Reds: Beyond Châteauneuf

Châteauneuf-du-Pape makes probably the most popular red from the Southern Rhone, but there are many other regions worth seeking out. James Molesworth is your guide.

Posted: October 13, 2006  

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Northern Rhône Whites: Viognier vs. Marsanne

Do wines have a size? And why use glasses with different shapes? These are some of the age-old questions answered by James Molesworth, Wine Spectator senior editor as he compares two white Rhônes from the '04 vintage.

Posted: October 13, 2006  

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Reading the Signs at Beaux Frères

(GA, Geek Alert rating) How do you know when the grapes are ripe? Michael Etzel, winemaker/partner at Oregon's Beaux Frères, explains the signs. Harvey Steiman, Wine Spectator editor at large, conducted the interview and shot the video (!).

Posted: October 7, 2006  

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Merry Edwards: Day 1

It's the first day of harvest for Merry Edwards, one of California's top Pinot producers. Grab your rubber boots (that destemmer is messy!) and meet Merry on the crush pad where she tells us, "It's all about the fruit."

Posted: October 3, 2006  

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A Master Class in Burgundy Wine and Cigars

Marvin R. Shanken, editor and publisher of Wine Spectator and Cigar Aficionado, unplugged.

Posted: September 28, 2006  

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Barbera Shines in 2003

Find out why James Suckling, Wine Spectator senior editor, thinks the Vietti Barbera d'Asti Tre Vigne 2003 is quite good.

Posted: September 27, 2006  

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Barton-Sartorius: Finding Finesse at Léoville-Barton

Lilian Barton-Sartorius discusses her goals for the wines at Château Léoville Barton, her estate in St.-Julien.

Posted: September 27, 2006  

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Shafer: Waiting is the Hardest Part

Harvest is overdue at Shafer in Napa Valley's Stag's Leap District, but John and Doug are patient.

Posted: September 27, 2006  

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Hard Labor 1: Leaf-Pulling

The new guy does his best to help the grapes ripen.

Posted: September 27, 2006  

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Hard Labor, Intro

Go beyond the romance of the big chateaus -- and get down and dirty -- with Eric Arnold, Wine Spectator news editor, as he discovers that making wine is hard labor.

Posted: September 27, 2006  

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German Riesling: Pure '04

Taste (and pronounce) Schloss Lieser Riesling Spatlese Mosel-Saar-Ruwer Lieser Niederberg Helden with Bruce Sanderson, Wine Spectator senior editor.

Posted: September 19, 2006  

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Annisa: A Compact, Well-Chosen List

See the merits of a compact, well-chosen wine list (and learn why it's not always about size) at this New York City restaurant with Wine Spectator's Award of Excellence

Posted: September 19, 2006  

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Mentzelopoulos: Tradition and Innovation at Margaux

Corinne Mentzelopoulos reflects on the roles of tradition and innovation at her winery Château Margaux, which is one of the top producers in Bordeaux. A classic video circa 2005.

Posted: September 19, 2006  

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Borie on Working with Terroir at Ducru-Beaucaillou

Bruno Borie describes the terroir at Chåteau Ducru-Beaucaillou in St.-Julien and how it influences his wines.

Posted: September 19, 2006  

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Pairing Italian at A16, part 4

The Matches: Or is Primitivo the winner with the short ribs?

Posted: September 19, 2006  

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Pairing Italian at A16, part 3

The Matches: Is the Aglianico better with the food?

Posted: September 19, 2006  

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Pairing Italian at A16, part 2

The Wine: The two wines used in the pairing, Aglianico and Primitivo, are introduced by owner-sommelier Shelley Lindgren.

Posted: September 19, 2006  

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Pairing Italian at A16, part 1

The Food: Beef Short Ribs alla Genova: To demonstrate wine and food pairing Italian style, Harvey Steiman, Wine Spectator editor at large, starts off by talking with the chef about his favorite dish at A16 in San Francisco.

Posted: September 19, 2006  

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Comparing Pinot: Burgundy vs.California

Wine lovers love Pinot Noir because the wine transmits a sense of place; it can tell you where the grapes were grown. So how do wines from Burgundy and California compare? The answer is provided by Bruce Sanderson, Wine Spectator senior editor.

Posted: September 19, 2006  

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