Honeysuckle, lemon, and orange blossoms poured over flint, leading to a biscotti and lemon-butter finish. Minerality and acids make a terrific backbone, while fruit and florals lead to a long finish. Drink a glass with lobster bisque, then linger over-read more-
A creamy attack leads quickly to bright tart lemon with flinty Chablis undertones. As the tartness fades, melon and baked apples show through. A lingering finish makes a fool of the price point. Drink with Pompano en Papillote. WHO: Joseph-read more-
Common wisdom often has it that to make its mark in the wine world, a region has to have a specific wine—often, a specific variety—that will be easily recognizable by average wine drinkers. A wine that provides a signature, a-read more-
En route to the first Chardonnay Symposium, the city of Santa Maria appeared in all its incarnations. Hosted at Bien Nacido Vineyards’ historic Adobe, the morning began, like most in this winemaking region, wrapped in tangible veils of fog. As-read more-
You may not recognize this wine as Chardonnay if you’ve only been exposed to the heavy oak and butter first popularized by some California wineries. Made without oak aging or malolactic fermentation, it is more like a new white varietal,-read more-
In some ways, New York’s wine regions are ideal for making sparkling wine. The generally cool weather—combined with lake effect in the Finger Lakes and ocean breezes in Long Island—allows grapes to ripen slowly with gorgeous aromatics and natural acidity.-read more-
Though it’s a bit more expensive than most of the others, this wine is richer and beefier, with fragrant notes of almond croissants, toasted wheat bread with lemon marmalade, orange blossoms, hazelnut, and honeydew. It’s complex, slightly earthy, and well-read more-
This wine was a favorite; it’s a joy to drink. Lemon yogurt on the nose, and the flavor followed through: a flute of this wine is like a scoop of puckering lemon sorbet and a slice of cheesecake all in-read more-