Blind tasting. For those who have taken the types of wine exams that require it, these two little words conjure up a mix of emotions: fear, excitement, frustration, and, for those who’ve succeeded at it, elation. Most wine professionals with bl...

When I was first learning about wine, a wise man told me to always turn the bottle around and note the importer. His logic was that, if you liked a certain wine, there was a good chance you’d enjoy other wines from the same portfolio. This appr...

The object of my travels is especially to note down everything in which the Europeans surpass us, and afterward lay them before the citizens of the United States. – Agoston Haraszthy, Grape Culture, Wines, and Wine-Making Few in the annals of w...

Oxygen is the enemy of wine. This is well understood. Leave the cork out of a bottle, or the bung out of a barrel, for long enough and even the most stalwart wine will sour and decay. And yet oxygen exposure during fermentation and élevage is ...

Bryce Wiatrak discusses five ways in which typical categorization of Rioja and Ribera del Duero producers as either traditional or modern ignores important nuances within the regions.

Senior Staff Writer Kelli White discusses Mendocino County's winemaking history, AVAs, and current developments, considering both its well known coastal side and the inland area home to sprawling old vines.

Jessica Dupuy takes a look at a few of the states showing promise beneath the shadow of the dominant American wine regions in California, Washington, and Oregon. She considers current developments in Texas, Michigan, New York, and Arizona.

GuildSomm's Kelli White explores Brettanomyces, explaining the science behind it, outlining our shifting awareness and responses over the decades, and sharing various perspectives from sommeliers and winemakers alike.