In the mid-aughts, the decanter earned a reputation as a symbol of wine's most opulent proclivities. Can a set of designs aimed at functionality endear it to today's drinkers?
A handful of natural winemakers is pushing the limits of co-fermentation, aromatizing their wines with everything from chestnut flowers to sumac berries and basil.
The term emerged in the mid-2010s as sommelier shorthand for a faddish rarity. Is it a dying breed?
The age-old, maximalist combination of aged port and blue cheese isn't new, but there's a reason it never went away. Here's how to make it your party trick this year.
Over the last 50-plus years, the wine club has gone from stuffy boys’ club fodder to niche restaurant selections. The pandemic has led to an explosion of options that go…
Meet the latest addition to the Punch family of books, a manual to the freewheeling world of bubbles from contributor Zachary Sussman.
Twelve back-pocket bottles under $35 prove just how freewheeling and robust the world of bubbly wine has become.
From a sherry-laced Negroni to an amari "set-up" and more.
To understand how Portuguese wine has become a new sommelier obsession, look no further than the Patos.
As the vocabulary of wine evolves, can it escape the gendered frameworks that forged it?
The juicy, floral, very chillable Piedmont red blew up in the 2010s thanks to a single producer. Now it’s its own category.
Equal parts virtuous compliment and backhanded dig, the ambiguous wine term may have to die for its true tenets to survive.