NBA legend, Napa vintner and new U.C. Davis board member Dwyane Wade joins senior editor MaryAnn Worobiec in Wine Spectator's Napa office for a deep dive into Wade's journey into wine appreciation and then production, as well as what he hopes to accomplish as an ambassador for the wine industry.
Join Robert Mondavi Winery director of winemaking Nova Cadamatre for this three-stop tour of the famed To Kalon Vineyard in Napa Valley's Oakville AVA with Wine Spectator senior editor James Molesworth.
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.]
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 associate editor Julie Harans break down the grapes, geography, wine styles and the 1855 Classification.
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.
Drought-resistance is immeasurably valuable in California, and dry farming is one of the most effective, if difficult, techniques. Dominus Estate director of viticulture and winemaking Tod Mostero explains.
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!
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 associate 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.
