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Posted: September 30, 2014 By James Molesworth
Posted: September 18, 2014
Posted: September 18, 2014 By Suzanne Mustacich
Posted: September 3, 2014 By Aaron Romano
Posted: August 5, 2014 By Bruce Sanderson
Posted: July 29, 2014 By Aaron Romano
Posted: July 24, 2014
Posted: July 23, 2014 By James Laube
The decision about what wine to make is often as basic as what you like to drink and what you can sell. Winemakers figure if they make a wine they can't sell, they can drink it themselves. Up to a point.
Carl Doumani always liked Petite Syrah (his spelling), a drop in Napa Valley's bigger sea of Cabernet. When he bought the original Stags' Leap Winery property in 1971, it came with blocks of old-vine Petite that suited Doumani just fine. And true to his contrarian nature, he hung his white hat on Chenin Blanc, another old-time favorite that was losing steam. Selling those two wines amounted to paddling upstream as Cabernet and Chardonnay become the marquee wines of Napa, and favorites of American wine drinkers.
Posted: July 22, 2014 By James Laube
Posted: July 15, 2014 By Kasey Carpenter
Posted: July 11, 2014 By Suzanne Mustacich
Posted: July 8, 2014 By Harvey Steiman
The Washington wine label Wines of Substance was invented in 2006 by a couple of Walla Walla hotshots—Waters' winemaker Jamie Brown and Greg Harrington, founder of Gramercy Cellars. It had a promising early run. Some of the wines hit 90 points on the Wine Spectator 100-point scale. The black-and-white label design emulated the periodic table of the elements you might recall from chemistry class, assigning two-letter symbols to the grape varieties used to make the wines, priced at $14 to $20.
Posted: June 30, 2014 By Suzanne Mustacich
Posted: June 10, 2014 By MaryAnn Worobiec
Posted: May 30, 2014 By Katherine Cole
Posted: May 15, 2014
Posted: May 7, 2014 By Suzanne Mustacich
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