The dominant style of Santorini white wines—brisk, acid-driven and clean—are actually a very modern creation. Zachary Sussman explores a crop of producers reinterpreting a pre-industrial, barrel-fermented style known as “Nykteri"—a…
In order to discourage "cherry pickers"—those guests that plunder a wine list for its rarest bottles—many of Paris's wine destinations have an unspoken rule: Don't put those bottles on the…
From Sonic to Chipotle to Starbucks, fast food restaurants are more frequently adding alcoholic beverages to their menus. Will it catch on? Sarah Baird examines the new fast booze landscape.
Recent upheavals in wine—style wars, climate change and the rise of lesser-known grapes—have ushered in a wealth of new tastes that are challenging the way we buy, drink and learn…
Non-Alcoholic beer is a staple at many bars for teetotaling patrons, but the world of non-alcoholic wine remains a bit mysterious. Jennifer Cacicio digs into N/A wine's unlikely market sector…
In the '90s and early aughts, wines of a certain type became intrinsic to the Wall Street lifestyle, acting as a liquid corollary of the finance industry's own hedonistic tendencies.…
How accurate are the pop cultural notions of prison drinking? Jennifer Cacicio reports on just how much modern prisoners are drinking and how they're doing it.
Not long ago, rosé was synonymous with sweet, low-budget blush wine. But over the past decade, pink wine's unprecedented rise has established it not only as serious—even cult—wine, but as…
Images of naked women and references to everything from ejaculation to getting a woman drunk and into bed have become increasingly common on French natural wine labels. Why? Rémy Charest…
America's sommeliers have access to some of the best wines in the world. But what are they drinking off duty? Welcome to "That Wine Lyfe," the drink diary of wine…
The anonymous Twitter personality "Unicorn Somm" has made a career out of lambasting famous wine professionals. But what's behind it? Steven Grubbs contemplates the impact of social media on wine…
Champagne’s defining feature is undoubtedly its bubbles. But just how aggressive should they be? Peter Liem on why producers are reconsidering the standard pressure in their wines, and what it…