The owner and director of Château du Moulin-à-Vent talks about his father-son venture, the debunked folklore behind Gamay, and what makes this Beaujolais cru unique.
What’s missing isn’t the world’s passion for white wine. It’s simply the world’s symbol for white wine. Kendall-Jackson is on a mission to change this, but we need your help.
Bertani Domains' COO Andrea Lonardi shares the 2013 Val di Suga Brunello from Spuntali vineyard with Wine Spectator's Bruce Sanderson, explaining how the vineyard's distinctive terroir translates to the wine in the glass.
Chef Dustin Valette of Valette, an Award of Excellence winner in Healdsburg, Calif., transforms fresh summer currants into a supple sauce for simply seared lamb, paired with cipollini onions. Wine Spectator's Hilary Sims explains why a rich Sonoma Coast Pinot enhances this recipe.
The winemaker and estate director for Tuscan stars Ornellaia and Masseto shares the story of his introduction to wine, where he sees the wine world in 10 years, and how music inspires his work.
Napa Valley winemaker Allison Tauziet of Colgin Cellars takes us on a tour of two terroirs.
As a race-car driver and team owner, Kevin Buckler won championships. As a California vintner, he's racked up outstanding scores with his fleet of Cabernets, Zinfandels, Syrahs and more, including the recently introduced line The Racing Series. Here the owner of Sonoma-based Adobe Road shares his inspirations, career highlights and what he's learned from wine.
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.
Have some leftover wine from your last dinner party? It would be a shame to let it go to waste—and you don't have to! Learn the best ways to store leftover wine and the most important preservation factors to keep in mind in this quick tutorial.
Chef Angela Tamura of Pèppoli in Pebble Beach, Calif., shares a recipe for creamy buttermilk-basil panna cotta topped with tangy raspberry and balsamic vinegar sorbet. Wine Spectator's Hilary Sims explains why a sparkling rosé complements this summer treat.
