Inside the Wine World’s Fascination with López de Heredia
For nearly 150 years, López de Heredia has crafted traditional, long-aged Rioja wines. How did they develop a following among collectors and reshape the mindset around Rioja along the way?
For nearly 150 years, López de Heredia has crafted traditional, long-aged Rioja wines. How did they develop a following among collectors and reshape the mindset around Rioja along the way?
As the top-selling Rioja worldwide, Campo Viejo crafts food-friendly, approachable wines with options for every restaurant or wine bar guest
Beverage directors and bartenders pick their favorite whiskey from lesser-known whiskey-producing countries, from a Taiwanese gold standard to a hard-to-find, small batch Spanish single malt
Wine pros are looking deeper into familiar places like Spain and California to discover new styles that have potential for the year ahead
A suite of new regulations went into effect for DO Sherry that producers hope will pave the way for premiumization and push the category even further
As Spain’s best-known white wine region matures, its producers are experimenting with subregionality, longer aging, and grape varieties beyond Albariño
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?
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?
The change will permit nonfortified wines in some subregions, allowing for greater diversity
With terroir top of mind, producers are campaigning for new hierarchy designations in regions like Rioja and Bierzo
No longer bottled under the Cava DO, sparkling wine made by a splinter group of premium producers takes hold
Olé’s Orr Reches homes in on the unique styles coming out of Spain and Portugal
New terroir-related classifications and white and sparkling wine categories are among the changes
Some winemakers are using 100-year-old barrels, disproving the premise that they must be discarded after five years
Spain’s budget-friendly designation gets a luxury upgrade with super-premium sparklers
In an ancient part of Spain known primarily for Cava, sommelier Amanda Smeltz discovers an independent streak emphasizing indigenous varieties and sustainable practices
Getting to know an oft-overlooked Spanish region
Bodegas revisit old techniques to help bring sherry into the future
By leveraging relationships, relying on instinct, and relentlessly seeking value, Valkyrie has become a serious player in the import game
The proprietor of La Luz Selections shares her tips on the finest cuisine, lodging, and drinks in this bayside Spanish city