bordeaux

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Blogs  :  James Suckling Uncorked

A Sure Thing?

Posted: March 20, 2006  By James Suckling

Dinner in Bordeaux at négociant Pierre Lawton’s house was full of excitement. About a dozen vintners were there, from Jean-Guillaume Prats of Cos-d’Estournel to Jean-Hubert Delon of Léoville Las Cases.

Blogs  :  James Suckling Uncorked

The Cream of Bordeaux

Posted: March 19, 2006  By James Suckling

I just arrived in Bordeaux a few hours ago. And as I was flying into the Mérignac airport from Nice and looking over the landscape of Bordeaux with thousands of acres of vineyards, I couldn’t help but think that most people in the world don’t give a damn about most of wines of the region.

Video  :  Video Index

Bringing Back Canon-La Gaffeliére

It's not just Count Stephan von Neipperg's charm that makes Château Canon-La Gaffelière appealing; his energetic management has taken the wines to higher levels of quality.

Posted: March 19, 2006  

Blogs  :  James Suckling Uncorked

Sleepless in Tuscany Over 2005 Bordeaux

Posted: March 17, 2006  By James Suckling

It was about 3:30 a.m. when I woke up this morning. It was freezing outside and my bedroom didn’t feel much warmer. Tuscany is cold in the winter, even in early March. I couldn’t sleep because I was thinking about 2005 Bordeaux.

Video  :  Video Index

Working with Terroir at Chåteau Ducru-Beaucaillou

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

Posted: March 17, 2006  

News & Features  :  Columns

A Cellar Check of 1982 Bordeaux

Bayard's restaurant in New York pulls out half a dozen great clarets

Posted: March 10, 2006  By Thomas Matthews

News & Features  :  Tasting Highlights

Bordeaux's Brave New World

The 2003 vintage is opulent, exciting and expensive

Posted: February 22, 2006  By James Suckling

News & Features  :  People

Armed With Charm

Stephan von Neipperg is one of the Right Bank's most successful—and controversial—figures

Posted: February 22, 2006  By Bruce Schoenfeld

News & Features  :  Tasting Reports

Brave New World

The 2003 Bordeaux vintage is opulent, exciting and expensive

Posted: February 22, 2006  By James Suckling

News & Features  :  Columns

What Do You Eat With an 80-Year-Old Latour?

A tasting dinner at New York's Alto shows a "crescendo of complexity"

Posted: February 17, 2006  By Owen Dugan

News & Features  :  Columns

The Seductive Appeal of 2003 Bordeaux

A hot, ripe vintage brings outstanding wines

Posted: February 6, 2006  By James Suckling

Jan. 31 - Feb. 28, 2006 Issue  :  Columns

Is Château Montrose a One-Hit Wonder?

Posted: January 31, 2006  By James Suckling

Dec. 31,2005 - Jan. 15,2005 Issue  :  Features

The Five Bordeaux First-Growths Contrast 2000 With Other Great Vintages

Posted: December 31, 2005  By Jo Cooke

Dec. 31,2005 - Jan. 15,2005 Issue  :  People

The General of Pauillac

May-Eliane de Lencquesaing has transformed Château Pichon-Longueville-Lalande into one of Bordeaux's best estates

Posted: December 31, 2005  By Bruce Schoenfeld

News & Features  :  News

Bordeaux Winemakers Rebel Against Government

Vignerons vote to impose price controls on their own wines

Posted: December 2, 2005  

Nov. 30, 2005 Issue  :  News

Bordeaux Tries to Save Itself

The region's growers take drastic steps to cut their glut and pump up sales

Posted: November 30, 2005  

Nov. 15, 2005 Issue  :  People

An American in Bordeaux

Joan Dillon, Duchesse de Mouchy, receives Wine Spectator's Distinguished Service Award in 2005

Posted: November 15, 2005  By James Suckling

News & Features  :  News

Fifth-Growth Bordeaux Château Changes Hands

The owners of several top Left Bank estates have bought Camensac, hoping to gain more attention for its promising wines

Posted: October 28, 2005  

Sept. 30, 2005 Issue  :  Features

Vinexpo 2005: Celebration and Competition in Bordeaux

Posted: September 30, 2005  By Dana Nigro

Sept. 30, 2005 Issue  :  News

A Historic Recorking in Macao

Château Palmer saves a rare cache of the 1961 vintage

Posted: September 30, 2005  By Peter Hellman

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