Latest News

Australia's Torbreck Back in David Powell's Hands (Wine Spectator)
Founding winemaker reacquires ownership of his Barossa Valley winery

No Recession on Fall Auction Calendar (Wine Spectator)
New season is full of big sales with impressive lots of classified-growth Bordeaux, rare Burgundy and large-format bottles, though estimates indicate good deals are possible

Bordeaux's Château Quinault Sold (Wine Spectator)
European business titans Bernard Arnault and Albert Frères buy St.-Emilion estate

Fiber in Red Grapes Helps the Heart Stay Healthy (Wine Spectator)
Tempranillo found to lower blood pressure and cholesterol

Yquem and a Movie (Wine Spectator)
A new luxury cinema chain pairs first-class amenities with premium wines

Wine Talk: Dennis Haysbert (Wine Spectator)
Versatile actor, known for his roles in 24 and The Unit, takes the time to seek out new wines at home and on location

Unfiltered: "Miss Grape Festival" to (Almost) Bare It All At Auction (Wine Spectator)
Plus, Slow Food rocks San Francisco, London shuns a green chip shop, Church of England mulls wine bar business and French artist turns wine vessels on their heads

Sonoma Wine Country Weekend Raises $1.57 Million for Charity (Wine Spectator)
Festive live auction brings the swinging '60s--and bidders' paddles--to life

Perrin and Fils Buys Domaine des Tourelles in Gigondas (Wine Spectator)
Beaucastel's owners up their stake in France's Southern Rhône appellation by purchasing a historic estate

Chef Talk: Arnaud Berthelier (Wine Spectator)
This French chef knows a thing or two about German and Alsatian wines, and is not afraid to pair them with his cuisine in Atlanta

What Am I Tasting? (Wine Spectator)
Bright, vibrant and distinctive for its strawberry and raspberry fruit, riding high over a base of lively acidity and fine tannins. Hints at rose petal and white pepper as the finish keeps zinging.

What Am I Tasting? (Wine Spectator)
This wine is rich and beefy, with plush smoke, blueberry, blackberry and spicy, leathery scents. It fans out and gains depth and complexity, picking up exotic spice notes.


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Latest Quotes

Wine Quotes
What does it mean to let a wine breath? Simply, it is exposing wine to air or aerating it. This allows the oxygen in the air to affect the wine. Generally an opened bottle of white wine does not react right away to oxygen, so when we talk about letting a wine breathe; we are talking about red wine.

All wine is crafted in a way that causes it to evolve over time. If this were not the case, then we would buy and drink month-old wine like we buy month-old beer. The evolution of the subtle taste of wines is known as the mellowing of the wine. Tannins and acids are the components that have the most need to mellow. A balanced exposure to sufficient oxygen, over time, first in the barrel and then in the bottle prevents wines from tasting harsh.
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