Kelli White considers the state of wine list awards—including those of The Wine Spectator, the James Beard Foundation, Wine Enthusiast, and World of Fine Wine—and discusses their impact on the industry.

Beer and schnapps have long been Stockholm's beverages of choice, but wine is becoming increasingly important. Sommeliers Klas Ljungquist, Erin Stockton, Totte Steneby, Anna Rönngren, Fredrik Horn, and Robert Andersson talk about the industry in their city.

Amarone's unique profile can pose a challenge to beverage directors looking to incorporate it into their programs. But the diversity of expressions bottled by Valpolicella’s top producers also creates a breadth of opportunities.

While big blends remain Valencia's dominant mode of production, a handful of producers are taking up arms against this dim reputation. Their weapons? A meticulous but sensitive approach to winemaking and the region's bounty of old vine indigenous material.

As the price of land in Napa and Sonoma reaches new heights, many young winemakers are looking for land and opportunity in other regions of California. Kelli White interviews Matt Naumann, MW Morgan Twain-Peterson, Matthew Rorick, and Tegan Passalacqua.

Review the basics of the Rhône Valley and learn how the region's cuisine elevates its wines, with recipes for local dishes such as Tapenade Provençal, Poulet d'Avignon, and Apricot & Goat Cheese Tart.

Kelli White interviews Axel Borg, the wine and food science bibliographer at the UC Davis library, which has an unsurpassed stockpile of wine books, periodicals, and ephemera that anyone can come explore.

Most of northern Greece's PDOs are dedicated to Xinomavro or Xinomavro-based blends. It's a difficult grape, but the best examples are exceptional, with savory tones, intense structure, and an incredible ability to age.