Stumped on how to wrap a bottle of wine you're gifting for the holidays? We've got you covered with 3 creative ways to give your gift a personal touch.
Second-generation Sonoma winemaker, Jamie Benzinger, is turning the concept of traditional varietal winemaking on its head, crafting unique “varietal blends” with approachable, layered flavors.
The co-proprietor of Château du Moulin-à-Vent discusses his recent wine interests, including California Gamay, along with noteworthy wine trends and a hero that hits close to home.
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.
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!
Gianluca Garofoli, of Italy's nearly 150-year-old Garofoli winery, and senior editor Alison Napjus discuss the modern history of Italian winemaking and the evolution of the Marche region's grape quality, wine style and reputation over the past century.
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.
Napa Cabernet star Andy Erickson gives us an exclusive look at three key blocks of the legendary To Kalon Vineyard
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.
