Ripeness and physiological maturity, phenolics and acidity are just a few of the concepts covered as Clemens Lageder and Jo Pfisterer join Alison Napjus. (Yes, it's a nerdy topic, but these factors have a lively impact on the wine in your glass.)
–sponsored video– Executive Chef Mike Ward didn’t know he was going to become a chef. Follow his journey to The Restaurant at Wente Vineyards in California’s Livermore Valley, recently awarded 2017 Best of Award of Excellence from Wine Spectator.
With climate change, warmer vineyards means lower grape acidity. Pinot Grigio is known for its crispness. Learn how one Alto Adige winery is safeguarding its wines' character as Clemens Lageder and Jo Pfisterer join Alison Napjus.
The Languedoc is known for its sunny regional blends, but some producers are aiming for grand cru complexity. Taste two distinctive single-vineyard reds from Minervois and Corbières with vigneron Gérard Bertrand and Gillian Sciaretta.
What can you expect from a glass of St. Helena Cabernet Sauvignon? What makes the area great for growing distinctive Cab? Ryan Knoth of Sinegal Estate provided answers when Wine Spectator's Augustus Weed stopped by the vineyard.