While many people default to red wine with Italian tomato-based sauces, that's not always the best call. Wine Spectator's Hilary Sims and Julie Harans share tips for making Tagliata chef Julian Marucci's spaghetti—which also contains Marcona almonds, anchovies and chile paste—and for pairing a white wine with it.
2019 was a year which provided near-perfect conditions, which when combined with Cloudy Bay’s vineyard sites and attention to detail, created an intense, concentrated and memorable Cloudy Bay Sauvignon Blanc.
Cameron Hobel gives us a look at some 2019 Napa Cabernet clusters on the vine, and explains why a little "shatter" works in his favor.
Motorsport champion and Adobe Road CEO Kevin Buckler discusses his new Racing Series label and how he got the blending process on its wheels with executive editor Thomas Matthews. Also, Buckler talks about the new tasting room and event center being built in Petaluma.
Erich Bradley of Sojourn Cellars grapples with Sonoma's intense weather and unforgiving terrain in search of Pinot Noir perfection.
Rhône Valley winemaking star Stéphane Ogier explains the new canopy management plan he employed in 2019 in his Côte-Rôtie vineyards.
Chef Katie Button of Cúrate restaurant in Asheville, N.C., prepares this special steak by basting it in butter with garlic and rosemary, serving it with roasted radicchio. Wine Spectator's Hilary Sims explains why a 15-year-old Spanish red pairs perfectly with this savory dish.
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.
Napa Cabernet star Andy Erickson gives us an exclusive look at three key blocks of the legendary To Kalon Vineyard
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.
