On a wine label or tech sheet, you often see "fermented and aged in oak barrels." What does that mean? And how does it impact the wine in your glass? Get answers with Wine Spectator's Gloria Frazee and Kendall-Jackon's Randy Ullom.
What type of wine would you pair with tangy baked goat cheese and sweet ripe figs? This delicious dish is from Chef Gayle Pirie of Foreign Cinema in San Francisco and the match is from Wine Spectator's Hilary Sims.
How does Eleven Madison Park, a Wine Spectator Grand Award winner, up its service game AND give sommeliers some bling? Port tonging. Learn the hows and whys with Wine Spectator's James Molesworth and Eleven Madison Park's Cedric Nicaise.
New Zealand is famous for Sauvignon Blanc. And the region of Marlborough is the best-known for this varietal. What flavors can you expect in a glass? Erica Crawford of Loveblock Wines answers the question.