When you were a kid, it was Kool-Aid. Today it's . . . rosé! Continuing our exploration of this summertime wine, Richard Fadeley tries some of the best.
Hate it when foods touch on your plate? Perhaps this preference extends to single-varietal wines versus blends.
For Sunday's World Cup final, let's pay vinous homage to South Africa, first-ever African host of the month-long games.
A funny thought crossed my mind: Nowadays, I generally PREFER to see a screw cap on most bottles of wine.
If you've been underwhelmed by Beaujolais, get ready: You're in for a happy surprise when the 2009 "Crus" hit the market this summer.
You can assume that most beverages have a brief shelf life before they turn rancid or sour. With wine, not so much.
We love the French Paradox idea that wine is healthy. Now a major French study offers a surprising answer to the question, "Why?"
The world of wine lovers is divided into two parts: Those who love rosé wine and those who consider it a weak substitute for red.
What ever happened to the old Chianti bottles that came wrapped in wicker baskets?
To most people, "Burgundy" means "red." The word "burgundy" in the dictionary means both a red wine and a red color. But there's White Burgundy, too.
What makes a wine "food-friendly"? Give me a wine that introduces itself with the velvet glove, not the iron fist
Wine, an investment you can drink. Who knew? But does this argument really hold financial water?
Looking for proof of the theory of evolution? Pour a ration of young Pinot Noir into your wine glass and spend an hour or two getting to know it.
The alcoholic-beverage wholesale lobby is at it again, reaching into its deep pockets in an effort to buy its monopoly back after the Supreme Court said no.