Looking to Field Blends as the Ultimate Expression of Terroir
For Portland, Oregon, sommelier and restaurateur Kelsey Glasser, field blends from around the world tell the story of one unique vineyard in a more sustainable way
For Portland, Oregon, sommelier and restaurateur Kelsey Glasser, field blends from around the world tell the story of one unique vineyard in a more sustainable way
Santa Barbara’s diverse, well-balanced, affordable wines are well worth seeking out—including these three producers to watch
On-the-ground research has led Thatcher Baker-Briggs to meet a number of young vintners who are rethinking accepted Barolo vinification techniques—and their wines are delicious
At a mainstay Washington, D.C. wine shop, the Rhône Valley wines of Gabriel Meffre offer range and value for collectors and casual consumers alike
When temperatures rise, DECANTsf wine buyer Simi Grewal gravitates towards textured, smoky, salty white wines, specifically those from the world’s volcanic wine regions
A local wine director thinks co-fermenting apples and grapes into pét-nat-style sparklers could help preserve Sonoma’s 150-year-old apple trees
Low proof, bright, and gently bitter, aromatized wine Cocchi Rosa plays well in cocktails or stands alone as a sipper
This playful take on the highball features calvados, Champagne, force carbonation, and a handful of frozen cotton candy grapes
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
Select Aperitivo stars in this classic Venetian cocktail at Knoxville’s Osteria Stella and Brother Wolf aperitivo bar
This complex and heavily-garnished take on a 19th-century classic helped put Maison Premiere on the cocktail map—and has been a top seller ever since
After a string of warm vintages across Europe, Ökonomierat Rebholz’s 2021 Ganz Horn Riesling offers a return to Germany’s traditional style