8 American Wines to Stock Right Now, According to Experts
From old-vine Zinfandel to summer-friendly chillable reds, these are the domestic wines that pros around the country are excited about right now
From old-vine Zinfandel to summer-friendly chillable reds, these are the domestic wines that pros around the country are excited about right now
When it was time to leave restaurants, Amy Waller leveraged specialized knowledge to move into sales and education at The German Wine Collection. Here are five bottles she’s excited to sell right now
The first half of 2024 has felt like a tidal wave of woe for U.S. wine producers, but what’s really going on? Winery professionals and industry analysts weigh in
Rosé Champagne, pét-nat, Lambrusco, and more recommendations from sommeliers and retailers across the country—just in time for rosé season
Are winemakers just relying on unripe grapes to make stereotypically light, fresh rosés? Experts weigh in on this controversial issue
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
New Zealand has been producing Chardonnay for decades, but quality examples of this wine are on the rise from both islands—and they’re making their way to U.S. shores
A graphic designer-turned-sommelier who is taking #winetok by storm, Eun Hee Kwon readily heads to this New York City restaurant’s cellar—63 floors down—to find back-vintage Burgundy and rebellious Txakoli for her guests
Independent retailers across the country share critical advice for those who are opening or buying a wine shop
This tiny, complex chemical compound brings peppery notes to Syrah and other red grape varieties, but much about it remains a mystery
To complement Madrina’s Italian-American cuisine, Alisha Blackwell-Calvert pairs unique Italian selections with their U.S. counterparts—and sells everything for an affordable price
Expanding the state’s bottle redemption program to include wine and spirits is a massive undertaking, raising concerns—and hopes—from California’s beverage industry