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Wines

A collection of news and information related to Wines published by this site and its partners.

Top Wines Articles

Displaying items 23-33
  • The prestige of the northern Rhone

    The prestige of the northern Rhone
    A two-part look at the Rhone Valley: Part two, the north. The Rhone is the second largest wine-producing region of France (after the Languedoc, its neighbor to the west). Eighty percent of its wine is red; 14 percent, pink; and 6, white. The...
  • Crab pasta dish shines with humble wine companions

     Crab pasta dish shines with humble wine companions
    Christmas Eve and New Year's Eve dinners tend to be deluxe, even sumptuous affairs. This crab-and-pasta preparation fits the bill. It would seem fitting to pair such fare with wines equally rich and opulent. But nuanced, aged reds or buttery, oaky...
  • Resolved: This is the year you learn more about wine -- here's how

     Resolved: This is the year you learn more about wine -- here's how
    New year, new beginnings. New to wine? I gather that weekly readers of this column are not new to wine. But a question that I receive with some frequency — "Hey, Bill, where do I start?" — does come from those who are. So, I ask you...
  • Bordeaux style, outside Bordeaux

     Bordeaux style, outside Bordeaux
    Many of the world's enduringly favored wines are blends of grape varieties. Red Rioja, Cotes du Rhone, Champagne, Chianti Classico, Chateauneuf du Pape, port, the GSM (grenache, syrah, mourvedre) blends of Australia — the list is long. But no...
  • In the shadow of stellar vintages are great wines often overlooked

     In the shadow of stellar vintages are great wines often overlooked
    After our son Colin was born, in January 1983, I began a search for a red wine that I could buy from that year, then cellar for a while and begin drinking for special occasions in his life. Worldwide, the vintage of 1983 was spotty. Some nice Tuscans...
  • Loire reds: Zesty wines that do well at table

     Loire reds: Zesty wines that do well at table
    During the Jurassic and Cretaceous periods, trillions of oysters as cute as a button — and about that size — called exogyra virgula gave of their lives and shells and, compacted atop each other and other marine fossils, became one of the...
  • Weathered Vineyards makes a splash in Weisenberg

    Weathered Vineyards makes a splash in Weisenberg
    When it comes to the country's great wine-making regions, one naturally thinks of Napa Valley in California, the Finger Lakes in New York and the Lehigh Valley in Pennsylvania. OK, that last one may be a stretch, but it may not be in the next several...
  • Loire: Epicenter of white wines in France

    Loire: Epicenter of white wines in France
    This month and next, I profile the wines made along the two great wine rivers of France, the Loire and the Rhone. Near Lyon, the two rivers pass within 30 miles of each other, flowing in opposite directions, the Loire to the north and the Rhone to the...
  • Everyone's doing it: Modern winemaking from Albuquerque to Zupa

    Everyone's doing it: Modern winemaking from Albuquerque to Zupa
    The world makes most of its wine from grapes grown in a band of vineyards that necklace the globe, in either hemisphere, between the 50th and 30th degrees latitude. Fruit crops cannot grow reliably above or below those marks. Not much reason to build a...
  • Eating in Spain: Sustenance for the soul

    Eating in Spain: Sustenance for the soul
    My guide, Roberto, met me at Madrid's airport, we rented a car and minutes later we were southbound on the freeway, immersed in the vastness of La Mancha. It's a tough terrain. A windmill -- weathered into a rough little useless nub -- still capped its...
  • Reims: A bubbly day trip from Paris

    Reims: A bubbly day trip from Paris
    France's bustling, modern Reims greets travelers with cellar doors wide open. As the capital of the Champagne region, it features a lively center, a historic cathedral, and, of course, Champagne tasting. And thanks to France's slick, high-speed rail, it's...