"Serve white wines cold, red wines at room temperature." That's standard advice, and it makes some sense. But what exactly is "room temperature"?

I don't taste Riesling as much as I should, so I gladly grabbed a New Zealand item the other day. I didn't notice the vintage until I got home: 2019!

Red? Rosé? Who cares? With a light red or dark rosé wine like the Italian treat I’m tasting as I write this, the question loses all meaning.

Ordinary or extraordinary? Would you enjoy a wine that's just ... ordinary?

“Where in the world does the best Pinot Noir come from?” It hasn’t been too long since this question had only one answer: Bourgogne, aka Burgundy.

We often debate whether to buy a wine with a cute animal on the label. But how about a wine that carries a fascinating (if probably fictional) story?

I’ve come here to tell you about a wine with no name. It wasn’t a Barbaresco, but it might have tasted the same …

Spanish Cava and Italian Prosecco don't carry Champagne's prestige, mostly because they're cheap. But what if we bought a Cava for a little more?

Wildfires ravage France and Spain and rage along the Pacific Coast. Record heat bakes California and beyond. It feels as if the world is on fire.

If you’re feeling shy about taking a wine-tasting note, much less sharing it, remember, it can be this simple: “It was fruity and red.

If you're looking for a fancy red wine or a high-end white, you'll expect to pay real money. But nobody expects a pricey rosé. What's up with that?

I don’t often see Greek wine in local shops, but when I do (with the possible exception of retsina), I’ll grab a bottle with happy anticipation.

You might or might not want to know this, but I recently read that Sauvignon Blanc with iced pickles is now a thing. I tried it so you won't have to.

Natural wine? Prove it! I like the idea of natural wine. Clean, pure, additive-free, treads lightly on the Earth? Gimme! But natural is controversial, and I understand that.

"Red wine with red meat," says the conventional, oversimplified wisdom. But this week's enlightenment came not with meat but a simple tortilla chip.

Tradition! Does tradition matter? Should every region stick with the grapes it does best, or try new ideas? For instance, would you like to try a Mosel Shiraz?

Dry or sweet? Remember when you first discovered wine? Were you surprised that it wasn’t as sweet as grapes? And then, before long, you started liking it that way.

How is a good bottle of wine like a classy wool suit or a prized painting?

As wine prices rise, how much are you willing to pay for a satisfying bottle?

What's your pleasure? Single-varietal classics like Burgundy's Pinot Noir, or traditional varietal blends like Bordeaux? Or are you happy either way? easure?

My spell-check flags "minerality" as a misspelling, but I still love to taste it in my wine. Even if its definition and its source remain unclear.

Wildfires, floods, storms, and heat: Earth’s climate is changing.

Let's talk about leftover wine. (Yes, such a thing does exist.) If you don't finish the bottle you opened with dinner, are the remains a lost cause?

Why does the same wine taste better when you’re traveling in wine country than it does at home? I get asked this question often, and I'm pretty sure the most accurate answer is, "It depends."

Humans first cultivated grapevines to make wine some 8,000 years ago. But our ancestors surely enjoyed fermented grape juice millennia before that.

Chianti, pasta, and tomatoes, oh my! Could there be a wine pairing more perfect than Chianti with spaghetti in a thick, spicy tomato sauce?