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Articles in "Wine"

Over the course of my travels, I chat with restaurateurs and hear the latest hot industry topics. Recently, much of the talk has been about screw caps and how to deal with them. Part 1 addresses the presentation of screw-capped wines on the lis

New Zealand’s South Island is as close as the Southern Hemisphere gets to Burgundy, the Loire, Champagne, Alsace, and Germany. Alternatively, think all of California’s Coastal Regions, Oregon, and eastern Washington crammed into one

America’s West Coast is blessed with a number of prime areas for Cabernet Sauvignon, from Washington’s Red Mountain to some special hilltop vineyards in California’s Santa Cruz Mountains. But an appellation that has garnered a

If learning about premium winemaking in extraordinary facilities sounds like the career- and life-enriching experience you’ve been looking for, consider the Napa Valley Intensive.

We all know that the image of a restaurant with patrons enjoying the open bottles of wine on their table sends a message that you are at a wine destination. 

Whether making Champagne, first-growth Bordeaux or California Meritage, the challenge of blending from the various cuvees is the highest of the winemaker's cellar arts.  None does in better - or has more on the line - than Natasha Brid

From producer to drinker, one of the most valued virtues in winema

The wind is just the beginning of the similarities between France’s Rhône Valley and some of South Africa's winegrowing regions. 

The Russian River Valley (RRV), one of California’s cool grape-growing areas, is a hot place to make wine, especially Chardonnay and Pinot Noir.