Ed. Note: With reliability akin to the sun coming up tomorrow, we can count on a couple of things from lifestyle writers at the New Year – sparkling wine recommendations, year-end recaps and predictions for the coming year. Writer Alfonso-read more-
This is an excellent example of just how good a Grüner Veltliner can be. Light gold in color, with a nose of white pepper and faint aromas of apple and pear; the taste is rich, creamy and unctuous. Pineapple, apricot-read more-
"I can't drink red wine: it gives me headaches." "I can't drink white wine: it gives me headaches." "I can't drink Champagne: it gives me headaches." You have probably heard this before. Some people just react badly to certain types-read more-
Aromatically speaking, the wine brings out a whole range of delicious stuff, from graphite to blackberry and plum, herbal notes, candied orange peel and even some beautiful floral touches that come out as the wine opens up. It’s a beautiful-read more-
Howard G. Goldberg, of The New York Times, highlighted the work of our Executive Editor Meg Houston Maker in her two-part story, "A Trip to the Rhone," in The Latest on Wines, describing her story as "an ambling armchair reads-read more-
This delightful Chard opened with rich aromas and flavors of apple and burnt butter, balanced with tart lemon grass. It undergoes 60% malolactic fermentation and spends 16 months in neutral barrels. Enjoy this rich, tart, wonderfully balanced Chardonnay with cornish-read more-
Lujuria hails from Yecla, a lesser-known region than its immediate neighbors, Jumilla, Almansa and Alicante. This wine is considerably more complex on the nose than expected, with aromas of jammy dark red and black fruits, dill, licorice, coffee and a-read more-