Less than a decade ago, it was routine to find great wines under $40 at top New York City restaurants. What happens when even entry-level wines feel like luxury items?
A growing chorus of talented winemakers say that the economics of making wine in the state have turned the promise of the “New California” into a cautionary tale.
Just a few years ago, the low-key, fizzy category was wine’s coolest new fad. Now it’s practically endangered.
These self-proclaimed outsiders have managed to win over an industry allergic to influencers.
An essential guide to the bars and retailers that have turned Oakland into an epicenter of progressive wine culture.
The undying obsession with letting wine “breathe” has moved beyond dedicated gadgets to recruit everything from milk frothers to Vitamixes.
The memeification of one bottle offers a glimpse into the ways we cope with the confusing world of wine.
This was the year people made Martinis their whole personality, 1970s basements suddenly became fashionable and “cocaine chic” was the dominant wine-bar aesthetic.
Both the “sommelier” and its swaggering, scandal-riddled sibling are on the outs. What should wine professionals call themselves?
Current and former staff share their picks, from a diary of a 24-hour dive bar to a personal plea to eradicate wine’s culture of gatekeeping.
The only thing better than a bottle of this fresh, light-bodied Chilean cinsault is a magnum of it.
The spectrum of luxury wines has gotten wider—and weirder—in recent years. Here are five bottles that represent what's coveted right now.