Latest News

Federal Court Tells Out-of-State Wine Stores to Stay Out of New York (Wine Spectator)
Appellate decision affirms state's right to ban shipments from stores in other states

Unfiltered: Ex-Miss France 2004 Takes Winemaker Title (Wine Spectator)
Plus, UK thieves rob a Champagne truck, "ladybug taint" solution revealed, and dogs invade restaurants for charity

What Am I Tasting? (Wine Spectator)
This red has thick, full-bodied tannins and a smoky espresso note to the ripe black fruit flavors with fragrant violet, mineral and licorice notes. Rich and dark, with flavors that persist on the finish.

Smiling Through Gritted Teeth (Wine Spectator)
Vinexpo draws wine producers and buyers from 48 countries, but attendance is down and business is slow

Wine Talk: Jonathan Vaughters (Wine Spectator)
Director of professional cycling's Garmin-Slipstream team talks about riding through some of the world's great wine regions, then heading back to enjoy the local bottles

Napa Wineries Confront a Solar-Powered Crime Wave (Wine Spectator)
As wineries adopt green energy, thieves are stealing their solar panels

Tax-Free Wine Storage Comes to Bordeaux (Wine Spectator)
Change to French customs law allows wine trade to store wines tax free in bonded warehouses, cutting costs and inefficiencies

Burgers and Red Wine for July Fourth (Wine Spectator)
Tips for making and grilling the tastiest burger, plus 10 recently rated American Cabernets

Unfiltered: California Winemakers Disrobe for Charity (Wine Spectator)
Plus, a winery hits NASCARs Sonoma race, two Chicago ballplayers sign on for charity wine labels and an important warning to wine lovers with a cold

Wine Talk: Jamie Moyer (Wine Spectator)
Phillies pitcher is a wine drinker and collector who loves to share with his baseball colleagues

Barolo Producer Set to Release 10-Year Riserva (Wine Spectator)
Franco Massolino announces he will bottle another 1999 Barolo for September release; in footsteps of Roberto Voerzio, a trend looms

What Am I Tasting? (Wine Spectator)
Shows a smoky hint, with flint, gooseberry and lemon verbena notes that ripple through the vibrant, slightly edgy finish. Let this settle in.


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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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