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Cider, Wine's Overlooked Category With a fermentation process akin to wine, hard apple ciders deserve to be treated as such. Here's a look at this burgeoning sector and what bottles to try. -
Why a Wine’s Alcohol-by-Volume is Lying to You You may think a wine’s stated abv tells how much alcohol is actually in the bottle. We're here to let you know, you may not be getting what you expect. -
Is it Time For a New Natural Wine? Natural wines have changed the vinous landscape for the better. But is it time to make stricter guidelines that define exactly what these bottles should be? -
Stop Trying To Make “Healthy Cocktails” Happen Spirits marketing is doing its best to hop on the wellness trend, but can cocktails ever truly be considered "healthy?" Our spirits editor doesn't think so. -
Should You Smell the Cork When Opening Wine? Always. Smelling the cork after opening a bottle can seem like a relic of the past. But you're making a huge mistake if you skip this step in evaluating wine. -
Why Bordeaux Brings Out the Best in Cabernet Sauvignon Exceptional Cabernet Sauvignon is produced around the world. But none quite compare to a bottle from Bordeaux, where it was first produced. -
Southern California's Ambitious New Wine Region Multimillionaire Heather Petersen aims to make world-class wine in De Luz, a hilly subregion of Temecula Valley AVA. -
Yes, Cork Taint is Still a Problem Why I believe the wine industry has come a long way, but not nearly far enough when it comes to tolerating cork taint. -
The Wines and Destinations that Made 2017 Worth It Our Spanish and South American editor reflects on 2017, and the wine, food and travel experiences that got him through a roller-coaster 12 months. -
Traveling Back in Time With Nebbiolo Tasting bottles from Alto Piemonte back to 1842 provide a powerful reminder that wine is alive, and allows for a reflection on the evolution of the region.