How well do you know these exciting traditional-method sparkling wines from Italy's mountainous Trentino region? Wine Spectator's editors introduce us to this historic region and its winemaking traditions, terroir, key grapes and much more!
Star golfer turned vintner Cristie Kerr is the subject of Wine Spectator's Oct. 15, 2021, cover story. We caught up with her behind the scenes at Kerr Cellars to talk about how the wine industry has changed since she started working in wine, how her golf career translated to the wine world and more.
It's hard to beat your local brick-oven pizzeria when it comes to crowd-pleasing pies covered in stretchy mozzarella cheese, but there's something extra special about a homemade slice. We headed back to Vegetable Power Farm in Pennsylvania for this quick and easy tutorial on how to make your own brick pizza oven—and a great wine-pairing rec!
[Pizza oven design inspired by ChefSteps.]
Winemaker Nigel Kinsman gives senior editor James Molesworth a look at the Bella Oaks vineyard in Napa's Rutherford AVA, which in the past has been bottled as a single-vineyard Cabernet under the Heitz and Staglin labels.
Nothing draws a crowd like a beautiful charcuterie board overflowing with fine cheeses, enticing meats, fruits, nuts, sweets and more. Wine Spectator's editors share 3 keys for constructing a winning cheese board, tips on how much you need, an easy hack for stunning salami rosettes and 4 wine-pairing recommendations!
Decades ago, the historic Stony Hill winery built its name on flinty Chardonnay and bracing Riesling. Now the estate on Napa's Spring Mountain has new owners and a new winemaking team, including winemaker Jaimee Motley, who took us on a tour of the vineyard.
Napa Cabernet superstar Thomas Rivers Brown gives Wine Spectator senior editor James Molesworth an insider's look at how California's drought is impacting the 2021 Cabernet crop at Panek Vineyard in the St. Helena AVA.
Chef Bobby Matos of State of Grace in Houston challenges the status quo with roasted oysters dabbed with citrus-garlic butter and served with charred lemon. Wine Spectator's Hilary Sims and Rori Kotch share tips on this dish, paired with a white that brings together citrus, herbal and minerally flavors.
Burgundy is one of France's most prestigious wine regions, producing some of the world's finest Pinot Noirs and Chardonnays. But Burgundy doesn't have to be complicated. Senior editor Bruce Sanderson and assistant editor Julie Harans break down the terroir, the grapes, the geography and the classification system.
Chef Jonathan Waxman's recipe for grilled swordfish is a versatile crowd-pleaser for summer grilling, and it's a perfect pairing with a refreshing glass of rosé.
The Rock and Roll Hall of Famer and his son share the moments they fell for wine, discuss favorite food pairings, and reveal the two people they want to try their Diving into Hampton Water rosé.
This Korean whipped coffee will change the way you look at instant coffee! Get the recipe here, and for the full story check out the June 15 & 30, 2021, double issue of Wine Spectator!
