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Articles in "Wine"

True luxe and flagellation at the 2012 World of Pinot Noir:  American Pinot Noir has definitely grown up, but have Pinot Noir lovers matured?

 Never has the world produced so many quality wines in so many different countries. Consequently, a beverage director/sommelier has more options to choose from than ever before.

Soil mates Dry Creek Valley and Zinfandel, after an extended co-habitation of more than a century, to officially declare their somewhat-undivided devotion to each other.

Today’s emerging wine consumers do not follow yesterday’s guidelines or taste preferences.

A tasting of 10 wines with perfect ratings at this weekend's MidAtlantic Food + Wine Feast in Wilmington, DE, shows that not only the Oscars deserve a red-carpet walk.

Many Bordeaux wine families have branched out in recent years with estates in Chile and Argentina.  For Jean-Jacques Bonnie, winegrowing is universal in philosophy, if different in practice.

And maximize your training investment by encouraging them to pursue professional advancement through continuing education.

The story of Chilean wine begins over 450 years ago when Spanish settlers first arrived in Santiago.

Useful information about the wines of Chile.

“Even . . . sommeliers need to taste and study these wines, to know the producers, who is traditional and who is not.”

Visiting a wine store is an incredibly economical use of your time to gain information that gives you a competitive advantage.

The region’s wines are the antithesis of what most people believe Aussie wine to be.

The Kingdom of Navarra is producing some noteworthy and delicious wines. 

What are the best pairings with Oregon Pinot Noir and Pinot Gris?

Lip-smacking flavors of ripe blackberries and boysenberries give it enough sex appeal to seduce even the snobbiest of wine snobs.

Good wine service techniques are universal, whether the restaurant’s style is formal white table cloth or casual bistro.

Rioja wines have been synonymous with unchanging tradition. These striking architectural symbols proclaim that style—and change—have arrived in Rioja. 

Australian wine country doesn’t begin and end in Barossa or even in the surrounding state of South Australia.

Are you screw-happy or screw-crappy?

The Peloponnese, the “hand” of Greece, almost cut off from the rest of the Balkan Peninsula by the Corinthian Gulf, has “fingers” that plunge deep into the Mediterranean. 

Few restaurants train beyond vague pairing platitudes such as “white with seafood, red with meat” and generally provide pairings to memorize. Teaching how wine and food 

For a restaurant the ideal relationship with a winery is as a “partner” rather than just a supplier—someone who provides the goods and services with an understanding of our needs, our concept, and our ambitions. Here is some a

Desserts are always appreciated. Sweet wines? Not so much. Food and wine pairings at the end of the meal too often get neglected. This is unfortunate, because the right pairing can intensify the flavors of the dessert and the wine, thus creatin

Putting together a wine dinner on a shoestring is not too hard, if you choose well.  There are plenty of solid, food friendly wines available at fair prices. Match that with a local resaurant with no "celebrity" chef, and you hav