Now that consumers themselves are calling more and more of the shots, many of them are finally getting what they want⏤light, easy, food-versatile reds!

A pictorial drive and stroll through history.

The reasons why domestic wines crafted in natural styles have recently come out of the shadows and carved out niches in conventional markets.

The best sommeliers taste, and appreciate, wines without preconception

Stories of equal interest to members of the restaurant and hospitality industry.

How the taste for savory sensations has permeated, and pushed, both our wine and culinary cultures.

What it takes to pick the grapes going into many of your favorite wines

Photographs paying tribute to a highway heritage and history even before the heyday of America’s car culture.

The high expectations fulfilled in the terroir driven wines of this hidden gem, perched at the northern edge of Sonoma County

Favorite photographs of the hardscrabble work often associated with cool autumns, which in reality takes place in the brutally hot days of summer.

An old school Master Sommelier with actual hard-won restaurant experience muses on this fundamental yet indispensable question.

Less than 30 years since its first grapevine was planted, a young appellation makes its mark as a source of unusually savory or mineral intense wines—especially ideal with food.

The beauty of how we might still communicate through 65-cent postage cards

At long last, Chardonnays meant to typify "white Oregon," not Burgundy and nothing like California

Marking a milestone for a phenomenal vineyard and its historic impact on the Santa Lucia Highlands AVA

Marking a milestone for a phenomenal vineyard and its historic impact on the Santa Lucia Highlands AVA

Forcing artificial intelligence to acknowledge that wine is a purely human experience

Not just when they’re dead and gone, but while they are still wowing us with phenomenal wines

Heroic, and tragic, photographs that inspire us all

Take a trip with me through New Mexico's living past.