Technique for making sparkling wine in which, after the second fermentation in the bottle and a short period of sur lie aging (but before riddling), the wine is transferred—with sediment—to a ...

Without hesitation, he dropped a handful of ice cubes right into his glass of white Burgundy. It was a humbling reminder that ...

Check out the latest Wine Spectator ratings of refreshing, low-alcohol Spanish Txakoli wines priced as low as $19. Get our ...

The couple behind Feudo Montoni met when she visited the estate while researching a cookbook. Turns out, an ocean and two ...

We explain how sugar and acidity make dessert wines like Sauternes and Barsac some of the most ageworthy bottles on earth.

California wine visionary Bill Harlan talks to Wine Spectator’s editor and publisher, Marvin R. Shanken, about his adventures ...

For Memorial Day and other warm-weather entertaining, try this recipe from Suzanne Lenzer’s new cookbook “Peckish.” Get the ...

Get a sneak peek at Wine Spectator's latest scores and tasting notes for Pinot Noir from California's Santa Lucia Highlands, ...

In this issue, Wine Spectator spotlights one of Napa’s most iconic winemakers, Bill Harlan. Explore the life of one of California wine’s biggest names, who, since cementing his legacy with his Harlan ...

Upon its launch in 1979, little did anyone suspect that a new micro-creamery tucked away in a derelict corner of London’s Covent Garden called Neal’s Yard would emerge as the savior of the British ...