In Part 1 of this two-part video, Zinfandel stars Morgan Twain-Peterson and Chris Cottrell talk about their first sips of wine, their favorite person to share a bottle of wine with, and much more!
Napa wine pioneer Peter Newton founded his namesake estate 40 years ago. We talked to Newton Vineyard general manager Jean-Baptiste Rivail and winemaker Alberto Bianchi about working with mountain and valley floor Cabernet, sustainability and their excitement for the estate's future.
Chef Russell Klein of Award of Excellence winner Meritage in St Paul, Minn. shares a simple crispy salmon recipe that's dressed up with melted leeks and drizzled with classic French beurre blanc sauce. Wine Spectator's Hilary Sims explains why a buttery white Burgundy pairs well with this rich, creamy and slightly tangy dish.
We visited fine Italian foods importer Gustiamo in the Bronx, N.Y., for a look at their chef-approved products and a chat with founder Beatrice Ughi.
Rhône Valley winemaking star Stéphane Ogier explains the new canopy management plan he employed in 2019 in his Côte-Rôtie vineyards.
Bordeaux is one of France's premier wine regions, producing some of the world's most prestigious bottles. But Bordeaux doesn't have to be complicated or expensive. Senior editor James Molesworth and assistant editor Julie Harans break down the grapes, geography, wine styles and the 1855 Classification.
We stopped in at New York's Bedford Cheese Shop for a quick tutorial from cheesemonger Cat Pickei on how to properly cut and present soft, firm and hard cheeses.
The Chilean wine pro talks about the lessons he's learned from working in wine, his new adventures in Uruguay as managing director of Bodega Garzón, and the special moments of a glass of wine shared with his father.
Chef Dave Beran of Pasjoli in Los Angeles prepares a roasted rack of lamb, served as chops with roasted grapes, fennel and olive butter—all fine-tuned to go with a Gigondas. Wine Spectator's Hilary Sims and Julie Harans explain how adaptable this recipe is for home chefs and why a Grenache-based wine makes for the ultimate pairing.
How much wine is appropriate to pour in a glass? How can you avoid drips? What does it mean to "prime" a glass? These questions and more are answered in this 2-minute tutorial!
How do American artisan cheeses stack up against their Old World prototypes? We put our colleagues on the spot with a side-by-side tasting of alpine-style cheeses, cheddars and stinky washed rinds.
Laura Catena, of Argentina's Bodega Catena Zapata, explains why her first sip of wine might be considered unconventional, what wine has taught her about life and herself, and who her wine hero is.
