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  • Interview

    Tru Miller and Daniel Lonnberg of Adobe Guadalupe

    by Christopher Barnes on 3/31/2015

    The cosmopolitan team at Adobe Guadalupe in Baja, Mexico includes owner Tru Miller who hails from Holland and head winemaker Daniel Lonnberg who is from Chile. read more »

  • Column: White's Wines

    Worry About Wine, Not Arsenic

    by David White on 3/31/2015

    If your Franzia consumption rivals your water consumption, you have bigger concerns than arsenic. read more »

  • Wine news

    Wine news March 31, 2015

    by Christopher Barnes on 3/31/2015

    Napa winemaker Robert Sinskey writing in Eater on why sommeliers matter more than scores. "The era of wine arrogance is over. It was slowly dismantled by a chorus from the ether. Unlike the recent past when an ex-attorney could anoint himself the palate of America, a new generation of wine professionals seized control by embracing the Old World discipline of the sommelier."

    The Huffington Post goes to camp, Grape Camp in Sonoma. "Days start early, with campers up with the dawn and out in the fields while the grapes still glisten with morning dew. Local grape growers give a candid look at the rewards and hardships of life among the vines and answer campers' questions with honesty and humor."

    The Village Voice on British Columbia wines.

    Mary Orlin in the San Jose Mercury News on Bridget Raymond's Oakville brand Omertà. 

    Los Angeles Magazine talks to wine professionals about what pairs well with oysters.

    Matthew McConaughey is set to star inThe Billionaire’s Vinegar the book about the fraudulent Jefferson Bottles reports The Wine Enthusiast.

    Winesearcher on the reality of minerality.

    As Robert Parker moves away from rating Bordeaux, a fine wine fund has illustrated a number of signs that his influence is on the decline, reports The Drinks Business.

    Dr. Vino asks why is Champagne getting drier? "Wasserman said there are three main reasons. First, climate change. As harvest gets longer, the pick dates get later meaning that the fruit is riper, as he put it being harvested at “optimum maturity."

    The Wine Economist on the rebound and bifurcation of the US wine market.

    I'll Drink To That speaks to Michel Lafarge and profiles Rudolf Steiner.

    read more »

  • Interview

    Alvaro Alvarez-Parilla, AlXimia Winery

    by Christopher Barnes on 3/30/2015

    Alvaro Alvarez-Parilla, AlXimia Winery in the Valle de Guadalupe in Baja, Mexico talks about the potential of Mexican wine. read more »

  • Love By The Glass

    Honest Name, Honest Wine, and Warmer Weather Is Coming – Honest

    by Dorothy J. Gaiter on 3/30/2015

    Dorothy J. Gaiter on Weingut Prager Grüner Veltliner from the Wachau Valley in Austria. read more »

  • Wine news

    Wine news March 30, 2015

    by Christopher Barnes on 3/30/2015

    The Daily Mail on the cheap bottle that makes cheap booze turn into vintage wine (and it isn't April 1st yet). "Mr Paglione explained: 'It's all about the perfect amount of interaction with oxygen available for the liquid to "breathe" through the wood, and the perfect mount of oak contact of the liquid inside."

    In the New York Post NYSLA seeks fines against New York retailers. "Empire is now facing $125,000 in fines after the SLA initiated a “request for assistance” in February 2014 to the North Carolina Alcoholic Beverage Control Commission, public records reveal."

    Fox News asks is there a standard pour of wine at a restaurant? "When it comes to red and white wine, 5-6 ounces is considered acceptable. This allows a restaurant to get approximately 4-5 glasses out of a standard 750mL bottle."

    In Eater, seven things you should know about Kosher wine. "Kosher wine is made "in precisely the same way as ‘regular’ wine." The only difference is that there is rabbinical oversight during the process and that the wine is handled "by Sabbath-observant Jews."

    Lettie Teague in The Wall Street Journal on Jura wines. "The range of wines produced in Jura is remarkably wide for a region its size. There are red, white, sparkling and dessert wines as well as oxidative whites. This last category, in which air is deliberately introduced into barrels during the aging process, is the source of Jura’s fame, particularly in the case of its best-known wine, vin jaune, or yellow wine."

    In the Daily Beast a nuclear site is threatening some of Washington's best vineyards.

    In the San Francisco Chronicle pairing wine with Indian food.

    Jancis Robinson on Bordeaux 2007, "far from compelling."

    The Washington Posts asks if Napa has to limit visitors where will they sell their wines?

    Bordeaux's Château d'Issan fires cannons as storms approach to prevent hail from prematurely crushing its grapes reports Bloomberg.

    Winesearcher reports that the Catholic Church has opened a bar.

    Andrew Jefford in Decanter on the terraced, acid-soiled Ligurian vineyards of Cinque Terre.

    read more »

  • Wine People

    Get Acquainted With Patrick Comiskey, Wine Critic And Author

    by Rachael Doob on 3/27/2015

    A mini profile of Patrick Comiskey - American wine critic and author. read more »

  • Winemaking

    Leading Ladies: The Wonderful Women Winemakers of Centre-Loire

    by Julie Albin on 3/27/2015

    Centre-Loire is widely considered the land of Sauvignon Blanc, and rightfully so, but there is a lot more to this region than meets the palate. read more »

  • Wine Region

    Explore Jumilla

    by Rachael Doob on 3/27/2015

    A profile of Spain's Jumilla wine region. read more »

  • Wine news

    Wine news March 27, 2015

    by Christopher Barnes on 3/27/2015

    Eric Asimov in the New York Times on a return to the classic Napa style of winemaking. "When I first visited Napa as a child in 1968, my family tasted wines made from esoteric grapes like green Hungarian and charbono. Nary a mention of cabernet."

    The next wine wine school subject from Asimov in the New York Times is Muscadet. "Yet, as has happened all around the wine-producing world, a small group of focused, quality-conscious growers and producers has fought the clichés of Muscadet by making exceptional, multidimensional wines, fascinating on many levels."

    On Eater, what's the best Kosher wine to service for passover. 

    Yahoo Travel talks to Kermit Lynch about wine regions that haven't been ruined by tourism.

    The Wine Enthusiast talks to Kate Hudson about her winery. "Winemaking is not something you do to make real money. It’s something you do because you are passionate about it."

    In Fox News people think weaker wine tastes better. "A new study conducted by Spanish neuroscientists at the Basque Center of Cognition, Brain, and Language, found that most people prefer think wine with a lower alcohol content tastes because it allows them to focus on the diverse flavor profiles of the beverage."

    Wines and Vines asks is organic viticulture a possibility in the East of the US.

    In Bloomberg Woolf Sung Founder and CEO Sebastian Woolf discusses investing in fine wine.

    read more »

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