Latest Posts
Decanting, Demystified
How to decant wine, and when not to: sediment vs aeration, which wines benefit, decanter shapes and a practical timing guide.
How to Store Wine at Home Without a Cellar
No cellar, no problem. The temperature, light and placement rules that keep wine sound in an ordinary house, and the point at which a wine fridge earns its keep.
Pumpkin, Squash and Wine
Pumpkin wine pairing for soups, risotto and tortelli di zucca: the Viognier, Vouvray, white Rhône and orange wines that suit the season.
The Sommelier’s Autumn Wardrobe of Wines
How to move from rosé to red as the weather cools: a seasonal wardrobe of autumn wines, from chilled reds to textured whites.
Nebbiolo, Explained: Barolo, Barbaresco and the Bottles to Start With
Pale in the glass and fierce on the palate, Nebbiolo is Piedmont’s great red. What Barolo and Barbaresco actually are, and the bottles to start with.
Apples, Cider and Calvados
Normandy’s apple harvest, serious cider and Calvados: the appellations, age statements, producers to know and how to serve it.
How Long Does Opened Wine Last? The Honest Answer by Style
Most opened wine is good for three to five days in the fridge, sparkling for one, and fortified for weeks. Here is the real timeline, style by style.
Rao’s at Rusacks Stays On: New York’s Most Elusive Table Extends Its St Andrews Residency into 2027
The East Harlem institution’s first residency outside the United States has been extended at Marine & Lawn Rusacks, just as St Andrews prepares for The Open’s return to the Old Course.
Ten-Year Rule: 2016 Wines Ready to Open This Autumn
Ten years on, 2016 wines from Barolo, Brunello and Bordeaux are entering their window. What to open this autumn and how to serve it.
Which Restaurants Serve Lab-Grown Meat? The 2026 Guide
Lab-grown meat is on a handful of U.S. menus in 2026, from José Andrés’s barmini to Kann in Portland. Where to try it, and whether fast food uses it.
Where the Tomahawk Meets the Tide
At Latitude 23.5 Steak House in Los Cabos, a bone-in Angus ribeye and a carefully chosen Mexican red make the case for eating steak within earshot of the surf.
The Art of the Autumn Dinner Party
How to host an autumn dinner party: a four-course seasonal menu, the wine for every course, glassware, temperatures and timing.
I Moved to Barcelona and Eat Tapas Every Week. Here’s What It’s Like.
Two months in, a family’s newest ritual is vermut at noon, bravas by the plate and an eight-year-old in charge of the toothpicks.
Relais Villa Grazianella: A Montepulciano Wine Estate With Big Plans
Below one of Tuscany’s great wine towns, a family estate is turning its abandoned farmhouses into a wine resort.
Stock the Cellar for Winter
What to buy in October to stock your wine cellar for the holidays and the years ahead, from house Champagne to bottles worth laying down.
The Greek Island Making Wine Fit for a King
On tiny Lipsi, a family winery’s dessert wine made it to a royal state banquet in Athens. It has never left Greece since.
Harvest Escapes: Five Wine Regions to Visit in October
Five wine regions to visit in October, from the Langhe to Sonoma: one hotel, one table and one cellar visit in each.
Spirit of Revival: Belfast’s Whiskey, and Its People, Find Their Way Back
On a whiskey walk through a city once off-limits to its own neighbors, the drams tell only half the story.
Climate and the Calendar: When Harvest Starts in July
Picking now starts in July in parts of France. How climate change is reshaping the wine harvest, from styles and grapes to appellation rules.
Wine Divination Is the Real Practical Magic
Tarot is having a moment. The older art of reading wine is the one worth pouring.
