Understanding the Premium Proseccos of Cartizze
What you need to know about the grapes, terroir, and winemaking techniques that create the area’s top-tier sparklers
Tag: Wine
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How to Source Back-Vintage Wines for a List
Wine professionals share advice on finding and purchasing aged wines for restaurant programs
Why American Winemakers Are Embracing Melon de Bourgogne
The Loire variety is gaining traction. Is it ripe for a renaissance in the New World?
The Wine Mavericks That Heralded a New Generation at U.C. Davis
A group of enology grads is upending expectations with their micro-label, minimalist natural wines
How Jackson Family Wines’ Top Brass in Oregon Is Shaping the Willamette Valley’s Future
With Eugenia Keegan at the helm in Oregon, JFW is guiding the valley’s evolution into an elite, luxury region. In return, the valley is doing the same for JFW
8 Up-and-Coming Varieties to Know from Portugal
From Encruzado to Baga, these grapes are gaining traction in the U.S. market
Chronicling the Renaissance of Italy’s Alto Piemonte Region
An ancient winegrowing area is making a comeback after a long hiatus—and garnering acclaim
Getting to Know Piquette, a Wine-Adjacent Spritzer
Made from grape pomace, the low-ABV beverage is finding favor among winemakers
Will Seyssuel Become a New AOP in France?
The Northern Rhône wine area is having a renaissance, but faces challenges on its path to becoming an appellation
Curating a Wine List for a Vegan Restaurant in Brooklyn
How consulting sommelier Daniel Beedle selected bottles for Sans’s plant-based menu
Gamay vs. Valdiguié: The Smackdown
Two underdog grapes—one championed in Oregon and the other in California—face off
How Producers Dial In the Right Shade of Pink for Rosé
The timing of harvest and winemaking adjustments are among the factors producers consider to achieve desired color intensity