Cooking with Asian ingredients can create flavor bridges to unexpected wine pairings. See how this recipe for Vietnamese baby back ribs—from Wine Spectator Award of Excellence winner Le Colonial—comes together with a bright Lambrusco.
What goes on at a Wine Spectator photo shoot? See for yourself in this behind-the-scenes look at the cover shoot for our May 31, 2018, issue. For the full feature on pairing wines with Asian flavors, pick up a copy of the magazine!
Why are many winemakers switching to biodynamic winegrowing, and what changes do they observe in their vineyards and wines when they do? Gérard Bertrand, Languedoc winemaker and one of the world's largest biodynamic producers, shares his insights.
You've likely heard the term "microclimate" before, but what is it? Elizabeth Vianna, winemaker at Chimney Rock in Napa's Stags Leap District, explains what microclimates mean for the vineyard and the wine.
Even one of Italy's most famous wine families can never be certain that they know the best way to do everything. In fact, Gaia Gaja says, doubt plays a key role in her family’s philosophy. She explains why at the 2017 New York Wine Experience.
When you think of winemaking, yeast might not be the first thing that comes to mind. But according to Elizabeth Vianna, winemaker at Napa's Chimney Rock, yeast plays a critical role in the creation of a wine. Find out why!