Anthony Giglio

Across the American West, ranchers are using strategic cattle grazing and controlled burns to reduce wildfire risks, restore grasslands, and protect their land.

At the world’s only farm making Brie de Meaux Fermier AOP, cow manure becomes energy and fertilizer — and helps keep a remarkable cheesemaking cycle going.

Martin Scorsese’s 1990 mobster masterpiece "Goodfellas" turns 35 this year—and Italian-American wine expert Anthony Giglio is celebrating in style. His seminar, "Good Wines, Goodfellas," at this year’s Food & Wine Classic in Charleston, raises a glass to the film’s most iconic characters — because every wiseguy deserves a perfect pour.

The 2025 Food & Wine Classic in Charleston is officially underway, featuring live demos, exclusive tastings, and big-name chefs. This year’s lineup includes culinary legends and local talents celebrating Lowcountry flavor. Stay tuned as we share

Wine and spirits expert Anthony Giglio will be hosting a seminar at this year’s Food & Wine Classic in Charleston called Breakfast of Champions: Champagne & Caviar. He makes a case for having this luxurious combo to kick off your day and how you can

Four things to keep in mind when pairing wine with artichokes, a vegetable notorious for making wine flabby and one-dimensional.

Sparkling wine naturally makes a great pairing for brunch. Because when it comes to bubbles, there’s a “flood” that happens at the back of your palate, a “battle between fruit and acid,” sommelier Anthony Giglio shared at the Food & Wine Classic in

Long before I ever dreamed of becoming a sommelier (and later a wine writer and educator), I was tasked, around the age of 7, with decanting and pouring the wine at my grandparents’ weekly Sunday lunches. And that wine was invariably red because red…

For this Italian-American family, "doing the jars" is an unshakeable summertime tradition. I hadn't been dating Antonia for more than a couple of weeks when she invited me to her parents’ home for lunch. For the first time. We were moving pretty…

With stunning seaside views and a local winemaking scene that keeps getting hotter, the time to visit is now. By Anthony Giglio Is it possible to tame an active volcano? Of course not. But that hasn’t stopped grape growers from planting vines on…

Last weekend my wife and I attended a dinner party at the home of some friends of ours. The hosts asked me to bring a couple of “fun bottles” for happy hour, and mentioned in passing that there would be five other couples there. Figuring that we were…

The Wine Wise-Guy weighs in: Why does practically every man in America tell me, “I like a good Cabernet?” This statement is something I’ve been hearing for the better part of two decades as I’ve crisscrossed the country hosting wine festivals, gala…

While waiting for my always-late dinner date at the convivially crowded bar at the newly-reopened Union Square Café in NYC one night last week, I decided to order a glass of wine, of course. But because I never, ever order from the by-the-glass…

A few years back, when I was studying to earn my “Diploma in Service” with the Sommelier Society of America (a school for wine professionals in New York City), I remember perspiring my way through the final exam, a pretend wine-service exercise. Two…

It’s bound to happen sometime during the winter, and you might not be able to avoid it without the situation getting awkward. I’m talking, of course, about being offered a glass of warm, mulled wine. It happened to me last week and it was compounded…

Here’s a question I’d like to send out to the wine directors of the world: Why is there a page in your wine list called “Sommelier’s Selections” when it’s really the “let’s unload these losers” page? I’ve seen these pages showing up on more and more…

After three days of nonstop drinking—day drinking and night drinking, then nightcap drinking followed by eye-openers—during the delirious fun that is ‘Tales of the Cocktail’ (an annual booze-a-palooza in New Orleans for the country’s foremost…