The late, great British wine writer Harry Waugh famously declared that "it is a wine's duty to be red," an axiom that many wine enthusiasts avidly embrace. But here's a white that easily meets those criteria too.
I was saddened to read of the death at 82 of Frank J. Prial, who served as wine critic of The New York Times starting in 1972, at the birth of modern wine journalism.
If there's one indispensible reference for the wine lover, it's Hugh Johnson's Pocket Wine Book. Updated annually, this handy guide packs an incredible amount of information into a pocket-size volume.
Just east of the coastal city of Pedaso in the region of Le Marche, the De Ruscio family has been growing grapes and making wines in hills overlooking the Adriatic. Neil Duarte visited their organic vineyards and winery.
Pinot Gris, a result of a genetic mutation from Pinot Noir, remains a tough sell â but producers in Oregon's Willamette Valley are doing a lot to change that. Taylor takes a look at some of the better ones.
When John Juergens visited California's Anderson Valley, he was overwhelmed by the natural beauty - and found some excellent wineries.
There's some very good Pinot Gris out there, but there's a lot more neutral, insipid stuff that serves primarily as an effective alcohol-delivery system.
Taylor has been a proponent of wine-in-a-box, or "cask wine" as the Aussies call it, for years. Recently she's come across three more box wines to recommend.
Craig Claiborne loved La Vieille Ferme 40 years ago. I still love it today!
Italians love their traditions, but things are changing: Executives work through lunch! Italian wine is changing, too
Now and then, love of wine inspires its fanciers to flights of fancy. Today we share a memorable ode to Riesling.
Organic vegetable farming is quickly moving towards mainstream. But organically-labeled wine still wallows in the disdainful category.
Llai Llai from Bio Bio? No wacky play on words, you'll be seeing more of these fine Chileans.
Welcome our new columnist, wine writer and foodie Taylor Eason. This week Taylor offers pointers for "getting around the fluff" in restaurant wine lists.