The best vintages ever for California’s heritage red deliver a bounty of great wine ...

A maintenance worker stole thousands of bottles of top wines from several wineries—but … ...

Wine Spectator Award of Excellence–winning restaurant Galit in Chicago likes to “underpromise and overdeliver” when it comes to its famed hummus starter. According to head chef Zachary Engel, there ...

Wine Spectator senior editor and lead taster for Bordeaux James Molesworth peers behind the curtain at châteaus embracing innovation across parcels of various classifications. In a region steeped in ...

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Cabernet Sauvignon, native to Bordeaux, has thick blue skins, giving the resulting wines plentiful tannins and phenolics and making them particularly ageworthy. Over the past 50 years, Cabernet ...

We explain the regulations and winemaking traditions governing how Piedmont’s famous reds, plus Nebbiolo d’Alba and Nebbiolo ...

The growing fight over whether alcohol is healthy in moderation or dangerous from the first drop has spread to the ...

“What grows together goes together” is often invoked as a maxim of wine-and-food matching. A classic Lyonnaise dish like coq ...

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Sauvignon Blanc is historically connected to two French winemaking regions: the Loire Valley and Bordeaux. It most likely originated in the former, which today still makes single-variety expressions ...

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