Don Melchior winery went from an unknown Chilean brand to Wine Spectator's top wine, and its branding work is a master class ...

Kitchen Table's Sandia Chang tells us which drinks flavours are on her mind for 2025 and beyond, from chilled light reds to ...

Thai food has so many unique dishes that it can be hard to find a good wine to pair it with. Take a look at some wine pairings that work best with Thai cuisine.

Tannins are a crucial element in understanding how wine looks, tastes, and feels. They contribute to a wine’s structure, ...

AUSTIN, Texas, Jan. 24, 2025 /PRNewswire/ -- Texas Wine & Grape Growers Association (TWGGA) is proud to announce Uncork Texas Wines as the Title Sponsor of IntertWINEd, TWGGA's 2025 Annual ...

Can you identify a wine just by reading its tasting note? We post real Wine Spectator reviews. You use clues such as color, aromas, flavors and structure to figure out the grape, age and origin. Good ...

Even people relatively well-versed in oenology are sometimes shocked to learn that red grapes ... wine,” I wrote. “Aromas of tart lime peel, kiwi, and stonefruit lead from the nose into a very tense ...

Beyond cooking, geographical origin and rearing conditions (wild or farmed) play a pivotal role. Wild fish exhibited a more robust flavour profile, with higher concentrations of volatile organic ...

Gamay is the major red grape in the wine region of Beaujolais, but the two words are often used interchangeably. Technically a part of Burgundy, Beaujolais is generally not given the same respect ...

The Paolo Conterno Barbera d'Asti Bricco 2021 is made from grapes grown on 25-year-old vines, and it was aged for nearly a year in large oak barrels. This lineup also includes Conterno Fantino's ...

The wine in the next glass is deep purple. One smells of cherries and herbs, another of blackberry and pepper. Each is different – and yet they’re all made from grapes grown in the same block ...

Pozole rojo, or red pozole, is made with pork, hominy and blended chilies, and while it requires some time on the stove, it isn’t as labour-intensive as the flavour of the finished dish may suggest.