Axel Heinz, director of these Tuscan estates, talks to Wine Spectator's Bruce Sanderson about the similarities and differences between Bolgheri and Bordeaux, Ornellaia's journey to adulthood, and how a warming climate will affect the balance of grape varieties in the vineyards and wines.
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.
Chef Haidar Karoum of Chloe restaurant in Washington, D.C. serves an ideal late-summer dish, pairing Italian ricotta dumplings with simmered corn and tomatoes. Wine Spectator's Hilary Sims explains why a full-bodied, juicy white enhances this recipe.
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.
At New York's Bedford Cheese Shop, cheesemonger Cat Pickei gives us some pro tips on wrapping up that leftover cheese for later.
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.
Napa Valley winemaker Allison Tauziet of Colgin Cellars takes us on a tour of two terroirs.
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.
