Flor-Aged Wines
Outside of Jerez and Jura, aging wines under a veil of yeast is uncommon, but these experimental SKUs bring an element of surprise to consumers, says sommelier Paula de Pano
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Eagles’ Landing ‘Edg-Clif Vineyard’ Chambourcin
St. Louis sommelier Alisha Blackwell-Calvert continues to be surprised by her home state’s Eagles’ Landing ‘Edg-Clif Vineyard’ Chambourcin
What’s Next for Rías Baixas?
As Spain’s best-known white wine region matures, its producers are experimenting with subregionality, longer aging, and grape varieties beyond Albariño
At Napa’s Cain Vineyard and Winery, Planting a New Future Means Learning from the Past
Winegrower Christopher Howell discusses how the Spring Mountain producer is rebuilding after the devastating Glass Fire in 2020 and using library releases to manage availability
What You Need to Know About Chianti Classico’s UGAs
Approved by Chianti Classico Consorzio members in June 2021, the 11 production zones offer more specificity of origin for Gran Selezione wines
How Joshua Greenstein is Transforming Buyer Perceptions of Israeli Wine
The point person behind the Israel Wine Producers Association discusses his techniques for selling the largest U.S. import portfolio of wines from Israel
How 2 Wine Professionals Made Big Job Changes
From winemaking to hospitality and NYC to Charleston, South Carolina, Erin Miller and Matthew Conway detail their career moves over the past two years
Exploring the World of Lebanese Wine—Beyond Chateau Musar
New energy, a return to indigenous grape varieties, and experimental techniques make it high time to explore the full spectrum of Lebanon’s wines
Inside Cava’s Quest to Upgrade its Reputation
Amidst movements to leave the Cava DO, the denomination has introduced new, quality-minded regulations. Can it change the perception of Spain’s most famous sparkling wine?
Inside the Career Transitions of 4 Beverage and Hospitality Professionals
Hristo Zisovski, Jared Hooper, Chelsea Carrier, and Hernan Martinez discuss their job changes and geographical moves over the past 18 months
How to Nail the Coursed Wine Pairing
Wine directors share their best practices for tasting menu pairings, from managing guest expectations to maintaining profitability
Making a Case for Premium Vinho Verde
A more complex, textured style of Vinho Verde has emerged, driven by monovarietal, subzone-specific wines at slightly higher price points. Is the U.S. market ready to accept them?
