Cabernet Sauvignon grows well in a variety of climates throughout the world. There are a wide range of styles. It pairs well with red meat and spicy food.
Cabernet Sauvignon grows well in a variety of climates throughout the world. There are a wide range of styles. It pairs well with red meat and spicy food.
Judicious application of oak aging gives wine a more gutsy and tannic character—without destroying or impeding its natural fruit-driven facets.
"Anything But Chardonnay"? There are good reasons for the popularity of Chardonnay.
Acidity is one of the main structural components of a wine, but there's so much more to it than just the role it plays in a wine's overall balance.
Riesling is popular for its seductive aromatic and flavor characteristics, general food-friendliness, and prestigious history.
Shiraz or Syrah pairs well with hearty meat dishes as well as fruity sauces.
It’s basically impossible to put into words how sublime and uplifting a quality Pinot Noir can be.
Viognier has been described as "Chardonnay's ravishing exotic sister."
Learn about Petite Sirah and what foods to pair it with, from a certified sommelier.
Why isn't much American Chardonnay very enjoyable? And how do we break this cycle? If you don't like chardonnay, try this tip.
There's a bias against Merlot. Yet it's renowned for pleasing aroma & smoothness on the palate.
Table wines are far too often sold short. They’re dubbed “easy drinking” or “unassuming” and a variety of other things that damn them with faint praise.