France’s viticulture has true depth in the red-wine category, from the palest rosé in Provence to benchmark Bordeaux reds, all reasons to drink with food.
Late fall’s robust fare, such as root vegetables and cream-based dishes, are a nice pairing with sparkling wines, whether that’s a Champagne from France, a Prosecco from Italy, or a California sparkli ...
When it comes to fall, there's nothing wrong with Chardonnay and Cabernet Sauvignon—two of the most widely recognized wine varietals with plantings around the world—but there are niche wines worth exp ...
From chalky, full-bodied whites in Spain, France, and Napa Valley, to deeply layered reds from Australia, Argentina, Italy, and France, here are fall-friendly selections.
When orchestrating a full-service experience, wine and beverage pairings should not be forgotten—in fact, they should be accentuated.
Summer’s last wave of warm temperatures is a great time to turn to rosé and sultry red wines that are a solid match with grilled and barbecued meats.
Summer is a great time to sample blends, which can be robust, fruit-forward, and deeply complex.
While sommeliers might know wines of the world, too often a restaurant or wine bar is forced to narrow its focus to a few regions.
On a hot and humid day, a glass of wine—particularly red wine—can be a hard sell. Customers want to refresh their palates with a chilled, crisp drink.
Summer’s warm temperatures pair well with fresh, youthful and crisp wines.