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Central Otago Terroir Breakdown, Part 1: Gibbston and Wanaka

2 min read

This is the first of a series of three articles on the terroir of Central Otago, the most southerly wine growing region in the world, at 45 degrees South, marked by a dry, semi-continental climate. Read More

Central Otago Terroir Breakdown, Part 2: The Cromwell Basin and Bannockburn

Craig Pinhey

Features Wine Spotlight

2 min read

This is the second in a three-part series on the terroirs of Central Otago. After Gibbston and Wanaka, last week, here is a look at the largest winegrowing areas: The Cromwell Basin and Bannockburn, which combine to account for 70%...

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

Craig Pinhey

Features Wine Spotlight

1 min read

This is the last of a three part series on the terroirs of New Zealand’s Central Otago. After Gibbston and Wanaka and The Cromwell Basin and Bannockburn, we are finishing with Bendigo and The Alexandra Basin, the two lowest elevation, most easterly sub-regions. Read More

Has Italian Rose Finally Arrived?

Mike Madaio

Features

2 min read

Italy is currently the world’s number one producer of wine, and the top exporter to the US, yet Italian rosé hasn’t been more than a bit player in the pink market. Though actually the world’s second-largest exporter, much of Italy’s...

What We’re Drinking – Gonzalez Byass “La Copa” Vermouth

David Honig

Features Spirit Reviews Wine Reviews

1 min read

Cocktail lovers, take heed. This new sherry-based vermouth from Gonzalez Byass is going to give you something to shout about. It’s a revival of the 19th century La Copa vermouth, made from 8-year old Oloroso and Pedro Ximénez sherries, with wormwood, clove,...

The search for high-quality Cava begins in Penedès

Tracy Ellen Kamens

Features

5 min read

As sparkling wines continue to grow in sales in the U.S., wine drinkers are looking for alternatives to Champagne, but what about higher end imports from Spain? More specifically, is high quality Cava an oxymoron? Although oceans of Spain’s sparkling...

How Valais put the charm in Chasselas

Simon J Woolf

Features

7 min read

Chasselas is one of Europe's most widely planted white varieties, but it's more likely to end up in a juicer or a fruit basket than in a winery. Read More

Fifty Shades of Grenache

Roger Morris

Features

5 min read

I am judge K1. The foreman has that no-nonsense look of a judge who will tolerate no deviation and grant no mercy. Read More

Are you sure you’re an epicure?

Evan Dawson

Features

7 min read

True Epicureanism is much more than the pursuit of pleasure. Read More

Is Coffee the New Wine? Embracing Coffee’s “Third Wave”

Evan Dawson

Features

6 min read

“Toasted nuts, caramel, milk chocolate and tobacco,” sounds like a modern Bordeaux with about ten or ﬁfteen years of age. But we’re not talking about wine. We’re talking about coffee. Read More

Actually, What is Vermouth?

Becky Sue Epstein

Features

3 min read

To celebrate Vermouth Day, I decided to open a couple bottles of La Pivón from Madrid. But maybe I should talk about what Vermouth is, before I get specific about this one. Because I’ve found that most people don’t really...

High quality sake in post-tsunami Fukushima

W. Blake Gray

Features

5 min read

This should be a success story. In 1990, Fukushima prefecture got zero gold medals at the Japan sake awards. This was just when Japanese consumers started to pay more for premium sake, so the local government took the embarrassing shutout...

Wine is too cheap: Working harvest in South Africa (Part 2)

Lauren Mowery

Features

5 min read

The cellar hands had little interest in tasting wine with us. Maybe they didn't like the taste, or maybe working at a winery was as much a job to them as picking apples or working in a factory. Read More

Features

Wines of the Past and Future in Alsace (Alsace – Part 5)

A Traditional-Style Small Farmer – That’s What Winemaker Agathe Bursin Would Call Herself (Alsace – Day 4)

A Way of Life: A Small Family Winery, Built on 500 Years of Alsace Tradition (Alsace – Part 3)

What If Your Mother Was a Winemaker? (Alsace – Part 2)

What Do You Talk About With Someone Whose Family Started Making Wine in the 17th Century? (Alsace – PART 1)

Latest

Central Otago Terroir Breakdown, Part 1: Gibbston and Wanaka

Central Otago Terroir Breakdown, Part 2: The Cromwell Basin and Bannockburn

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

Has Italian Rose Finally Arrived?

What We’re Drinking – Gonzalez Byass “La Copa” Vermouth

The search for high-quality Cava begins in Penedès

How Valais put the charm in Chasselas

Fifty Shades of Grenache

Are you sure you’re an epicure?

Is Coffee the New Wine? Embracing Coffee’s “Third Wave”

Actually, What is Vermouth?

High quality sake in post-tsunami Fukushima

Wine is too cheap: Working harvest in South Africa (Part 2)

Let Us Send You More Information

Wines of the Past and Future in Alsace (Alsace – Part 5)

A Traditional-Style Small Farmer – That’s What Winemaker Agathe Bursin Would Call Herself (Alsace – Day 4)

A Way of Life: A Small Family Winery, Built on 500 Years of Alsace Tradition (Alsace – Part 3)

What If Your Mother Was a Winemaker? (Alsace – Part 2)

What Do You Talk About With Someone Whose Family Started Making Wine in the 17th Century? (Alsace – PART 1)