With snow, sleet and maybe a little ice in the forecast, Rioja was a good choice for our Wine Focus this month.
Will surely gain complexity with years in the cellar; but bright fruit and easy tannins make it quite accessible now.
Is it OK to blend wines from different bottles? John Juergens does it all the time as part of his wine-tasting class. Here's why.
What bottle of wine should a server recommend for a diners at a table who have ordered filet mignon, a pork chop and lemon sole? Jorge Eduardo Castillo has some suggestions in his column "A Server's Perspective."
No artisanal wine, Martin Codax of Galicia joins with giant Gallo to produce a surprisingly appealing and affordable Rioja.
Bright and tangy cherry fruit on the palate, with plenty of fresh-fruit acidity for balance and food-friendliness.
Some call "German red wine" an oxymoron on the scale of "jumbo shrimp" or "military intelligence," but this Dornfelder breaks the pattern.
Lightweight and nicely balanced, it's a red that can be served with a light chill, and it goes very well with food.
We're looking at the wines of Rioja - primarily the region's trademark reds but also its less-familiar whites, in this month's Wine Focus.
Very young for a Reserva and still quite "primary," it will reward years of cellar time. Still, it's enjoyable now.
Here's a recession-busting bubbly from Italy that will get the job done at a fraction the cost of Champagne.
Crisp, prickly carbonation tickles the nose and tongue. Crisp, dry, light and fizzy, with hints of pears and apples in the flavor.
Let's start out this short holiday week with a couple of follow-ups on recent topics.
How do you get red wine out of a light colored rug? White wine, of course! Here's a holiday wine tip that may come in handy.