New York Wine Experience, chef Emeril Lagasse presented his Ervilhas com Chouriço, or Tartlet with Portuguese Chorizo Mousse and Green Pea Salad. José Andrés, Eric Ripert and Danny Meyer shared their ...

No longer just a trend, quality canned wine brands are reshaping the wine industry by offering portability, convenience and ...

Check out the latest Wine Spectator ratings of refreshing French rosés, including Miraval and d’Esclans, priced as low as $19 ...

The Russian River Valley Pinot Noir pioneer's vibrant reds are as relevant as ever. Here's a sneak peek at the Sonoma star's ...

Considered the classic grape varieties, originating in the Old World, which have the ability to make outstanding wines. Reds include Merlot, Cabernet Sauvignon, Nebbiolo, Pinot Noir, Sangiovese and ...

The labor-intensive process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. The process begins with the addition of a liqueur de tirage (a wine solution of sugar ...

Bordeaux’s 1855 Classification, which established a five-tiered system of Grands Crus Classées, or growths, has remained relatively unchanged. In recent years, the quality of several second-growths ...

Wine Spectator editor and publisher Marvin R. Shanken interviewed Napa Valley wine legend Bill Harlan in a wide-ranging conversation about discovering wine country, building Harlan Estate and ...

Keith Newton joined Wine Spectator in 2005 and was promoted to assistant managing editor in 2018. A native New Yorker who lives in Brooklyn with his wife and daughter, Newton is also a poet who ...

Technique for making sparkling wine in which, after the second fermentation in the bottle and a short period of sur lie aging (but before riddling), the wine is transferred—with sediment—to a ...

In Champagne, this refers to the top of the range of a specific house or grower's wines. Notable examples: Louis Roederer's Cristal and Moët & Chandon's Dom Pérignon. Sign Up for Free Email ...

The principal acid in grapes and wine; contributes to taste and stabilizes color. Unlike malic acid, tartaric acid does not decline as grapes ripen. Tartaric acid can precipitate out of solution in ...