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.
The Bordeaux superstar, whose family's properties in St.-Emilion include Château Canon-La Gaffelière, Clos de l’Oratoire and La Mondotte, talks about his early wine-tasting education, his commitment to environmentally friendly grapegrowing and making wines of energy and restraint.
Chef Mina Newman of Sen Sakana in New York marinates salmon in a mixture of miso and mango puree and serves it with asparagus. Wine Spectator's Hilary Sims and Julie Harans share cooking tips and explain why a Chenin Blanc complements this intensely flavored dish.
What's the right way to pop a bottle of sparkling wine? Watch this quick and easy tutorial for everything you need to know!
Put your wine-buying anxiety to rest with our quick and easy guide to getting the most out of shopping for wine at your friendly local retailer. Get pointers on what questions to ask, how to get the best bottle for your buck and more. We visited Total Wine & More in River Edge, N.J., for some tips from the pros.
The fifth-generation Rhône vintner talks about his first sip of wine, winemaking's life lessons, and his providential Château Miraval partnership with Brad Pitt and Angelina Jolie—including an exclusive tip on an exciting new project!
Chef Iacopo Falai of Casa Lever in New York prepares a slow-cooked veal shank served over a saffron risotto with parsley sauce. Wine Spectator's Hilary Sims and Rori Kotch explain why a Barolo contrasts nicely with this Italian recipe.
Napa Cabernet stars Tim Mondavi and his daughter Carissa talk about how their wine heroes forged the way, wine family dynamics and their deep-rooted respect for the land.
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.
Marchesi de' Frescobaldi's president Lamberto Frescobaldi talks about his first wine-tasting experience, getting to collaborate with Tim Mondavi and a transformative memory from the New York Wine Experience.
Napa Cabernet star Andy Erickson gives us an exclusive look at three key blocks of the legendary To Kalon Vineyard
Winemaker Erich Bradley of Sojourn Cellars grapples with Sonoma's intense weather and unforgiving terrain in search of Pinot Noir perfection.
