Posted: November 3, 2010 By Harris Meyer
Posted: November 1, 2010 By James Molesworth
As the owner of the well-respected Château Pontet-Canet, Alfred Tesseron has been around the block. I sat down with him here at my office today to talk about his latest efforts at the Pauillac property. After 30-plus years at the helm of Pontet-Canet, Tesseron is raising eyebrows with his conversion to biodynamic farming.
Posted: October 28, 2010
Posted: October 27, 2010 By Dana Nigro
Posted: October 21, 2010
Posted: September 28, 2010 By James Molesworth
I’m not wet behind the ears any more, but not a grizzled veteran yet either. At least I think not. Still, I’ve been around the industry long enough to meet people who’ve set up shop in more than one wine region I cover—producing wine in both Chile and Argentina for example. Yet I’ve never met someone who overlaps with me quite the way Charles Bieler does. I sat down with him at my office last week to discuss Grenache in the Rhône, Malbec in Argentina and even Riesling in the Finger Lakes, among other things.
Posted: September 14, 2010 By Ben O'Donnell
Posted: September 2, 2010
Posted: August 31, 2010 By Mitch Frank
Posted: July 20, 2010 By Jacob Gaffney
Posted: June 24, 2010 By James Molesworth
I sat down with Chilean winemaker Cristobal Undurraga, of Vina Koyle, to discuss going green and biodynamic, plus just what it takes to start a winery from scratch.
Posted: June 21, 2010 By James Molesworth
Last week, I sat down with Cecilia Guzmán, the winemaker at Viña Haras de Pirque. She has made aggressive strides with organic farming and environmentally sound practices at the Chilean winery.
Posted: May 31, 2010 By Dana Nigro
Posted: May 14, 2010 By Stephanie Cain
Posted: April 30, 2010 By Jennifer Fiedler
Posted: April 30, 2010 By Dana Nigro
Posted: April 27, 2010 By Dana Nigro
Posted: April 22, 2010
Posted: April 9, 2010 By Lynn Alley
Posted: April 7, 2010 By Harvey Steiman
Oregon vintners introduce a new program—Oregon Certified Sustainable Wine—to identify wines that have been made sustainably, or using organic or biodynamic practices in the vineyard, and in wineries that qualify as sustainable.
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