Decanting, Demystified
How to decant wine, and when not to: sediment vs aeration, which wines benefit, decanter shapes and a practical timing guide.
JQ Louise
JQ Louise is the publisher of Santé, which has written about wine, spirits and the table since 1996. A Boston-based journalist and founder of The JQ List, she covers wine regions, hotels and restaurants from the vineyard and the dining room, and is the author of Historic Maps of Boston.
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.
Pizza Margherita Deserves Lambrusco
Forget the cheap reputation. Dry, dark Lambrusco is the most natural partner for tomato, mozzarella and a blistered crust.
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.
Braised Short Ribs and Napa Cabernet
Few dishes can stand up to a powerful Napa Cabernet. Wine-braised short ribs are one of them.
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.
Carbonara and the Quiet Brilliance of Verdicchio
Egg, guanciale and Pecorino make one of Rome’s richest pastas. A bright, almond-edged white from the Marche keeps it light on its feet.
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.
The Hotels That Earned MICHELIN Keys in Wine Country
The Michelin Key hotels in wine country, from Bordeaux and Burgundy to Napa: what the Keys mean and where to stay.
Thai Green Curry Meets Its Match in Riesling Kabinett
Chilli heat, coconut and lime leaf undo most wines. A touch of sweetness and a lot of acidity make Mosel Kabinett the exception.
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.
The Port Season
A guide to Port wine for the colder months: ruby, tawny and vintage styles, the 2024 declaration, decanting, etiquette and pairings.
Lamb Tagine and the Warmth of Gigondas
Slow-cooked lamb, dried fruit and warm spice need a red with generosity and a savoury edge. Southern Rhône Grenache fits.
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.
Goat Cheese and Sancerre: The Local Rule
Some pairings are the product of geography. Crottin de Chavignol and Sancerre come from the same hills, and taste like it.
The Case for Buying Champagne Now
The case for buying Champagne before November: grower Champagne, new vintage releases and prestige cuvées worth stocking up on.
Bouillabaisse and the Seriousness of Bandol Rosé
Marseille’s fisherman’s stew has a partner just down the coast. Bandol rosé is pink wine with the structure for saffron and rouille.
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.