Foxx remains cautiously optimistic that the wildfire smoke won't have a big impact on vineyards in the Santa Cruz Mountains, but is encouraging all of her clients to test their grapes. "So far all of ...

Memoir Adventures on the Wine Route By Kermit Lynch After reading informative primers and reference-y books early on in my love of wine, this is the book that really gave it a human face. Retailer and ...

Last March, Philippe Faure-Brac, one of France's best-known sommeliers, shuttered his Paris restaurant, Bistrot du Sommelier, as France entered its first national COVID-19 lockdown. Two weeks later, ...

Wine has been largely absent from the raging debate over inflation in recent months. While the wholesale price of beef is up by 20 percent and gas costs are at their highest level in seven years, a ...

Should wine lovers have the right to buy wine from retailers in other states? The U.S. Supreme Court announced today that it won’t decide—at least not in this session—declining to hear Sarasota Wine ...

Winemaker Marco Cappelli gave up “the bright lights of Napa Valley” for the serenity of the Sierra Foothills 20 years ago. He was ready for a change after 17 years as winemaker at Swanson Vineyards, ...

“I hate the history,” says Ti Adelaide Martin, co-owner with her cousin Lally Brennan of Wine Spectator Grand Award winner Commander’s Palace in New Orleans. “I don’t care. That’s not what we’re about ...

Scores and tasting notes from Virginia wineries Barboursville, RdV and Trump Winery reviewed by Wine Spectator senior editor Thomas Matthews. Join today and get immediate access to this article, and ...

Prep time: 10 minutes Cooking time: 40 to 50 minutes, plus 5 to 10 minutes resting time Total time: 55 to 70 minutes Approximate food costs: $26 One 4 1/2 pound chicken 2 tablespoons butter, room ...

Longtime fans of the lauded Russian River Valley Pinot Noir label, now part of Roederer's portfolio, won't be disappointed. Wine Spectator's James Molesworth tastes recent vintages.

Ingredients 12 ounces garlic cloves, peeled (you can just buy the peeled kind) 12 ounces fresh ginger, peeled and cut into 1-inch pieces 1 1/4 cups extra-virgin olive oil 1/2 cup toasted sesame oil ...