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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. -
Does Southern Oregon Need (or Want) a Signature Grape? While many see Pinot Noir as the grape identity for the entire state, winemakers from Southern Oregon are making the case for a changing definition. -
How I Survived Almost-Dry August A professional spirits writer confronts the dilemma, “How do you take a break from drinking when liquor is your livelihood?”