Posted: October 31, 2014 By Bruce Sanderson
Posted: October 31, 2014 By Alison Napjus
Posted: October 27, 2014 By Robert Camuto
Giampaolo Tabarrini knows Sagrantino. He is a fourth-generation winemaker whose father and grandfather sold their Sagrantino wines in bulk to French and Luxembourg merchants. He still lives on the family farm in a rural hamlet outside Montefalco, with his wife, son, parents and assorted other Tabarrini.
Fifteen years ago, his father handed more than 50 acres of vineyards and the wine business over to him. When he started putting his own wine in bottles, Tabarrini noticed differences in his three principal Sagrantino vineyards, all located in a cool part of the wine zone that is one of the last to be harvested in late October. With the 2003 vintage, he started bottling the wines separately.
Posted: October 21, 2014 By Robert Taylor
Posted: October 21, 2014 By Tim Fish
Posted: October 17, 2014 By Bruce Sanderson
Posted: October 13, 2014 By Bruce Sanderson
To date, I have tasted more than 100 Barolos from the 2010 vintage. I was very excited about the vintage after visiting the region in November 2013. My tastings of the young 2010s, either from cask or bottle, indicated fabulous potential. The '10s appeared to be a hybrid of 2004, 2006 and 2008, offering purity, elegance, balance and complexity. The best should have the ability to age for decades.
Posted: October 10, 2014 By Alison Napjus
Posted: October 1, 2014
Posted: September 25, 2014
Posted: September 19, 2014 By Bruce Sanderson
Posted: September 16, 2014 By Liz Thach
Posted: September 12, 2014 By Alison Napjus
Posted: September 10, 2014 By Bruce Sanderson
Posted: September 9, 2014 By Bruce Sanderson
I'm typically in Tuscany in late March or April, when its abundant bounty of fruit and vegetables is in its earlier stages of development, so it was a welcome change to spend a week there in late August.
Every meal was a delight of fresh, local products, from ripe, juicy and flavorful tomatoes, succulent peaches, plums and apricots, zucchini, carrots, beans and local herbs. Even better that most of the dishes were accompanied by tangy olive oil and washed down with (mostly) local wines.
Posted: September 8, 2014 By Robert Camuto
In a corner of eastern Piedmont you probably haven't heard of, Walter Massa is considered something of a prophet.
At 58, Massa is known as the farmer and visionary in Monleale (pop. 600+) who resurrected the local white Timorasso grape from near extinction with wines celebrated in Italy and beyond. In the U.S in recent years, his bottlings have found an important niche on top Italian wine lists.
Posted: September 4, 2014 By Ben O'Donnell
By the late 2000s, the wine minds of Treviso had noticed that Prosecco exports had begun to accelerate, even while the American love affair with the drink was still in first bloom.
In 2009, when most drinkers considered Prosecco cheap, if they considered it at all, the folks who made it were thinking ahead. That year, to give it a prestige boost and better define the wine as being from a precise region rather than simply a style, the Italian government bumped the Prosecco di Conegliano-Valdobbiadene DOC, from the hilly areas of the region, up to the loftier Conegliano Valdobbiadene Prosecco Superiore DOCG, a name unwieldy enough to confer distinction. At the same time, the areas surrounding that zone, where Prosecco was made with an IGT designation, became the protected Prosecco DOC. Around the same time, the producers started calling the grape "Glera" instead of "Prosecco"; now Prosecco, like Burgundy or Port, meant coordinates on a map, no knockoffs allowed.
Posted: September 3, 2014 By Ben O'Donnell
WineSpectator.com assistant editor Ben O'Donnell looks at the staying power of Italy's Prosecco, the inexpensive sparkling wine that burst onto the scene three years ago but is poised to stick around.
Posted: August 31, 2014 By Robert Camuto
Posted: August 19, 2014 By Matt Kramer
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
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