All the Wine That’s Fit to Print
What can 60 years of New York Times restaurant reviews tell us about wine's journey in America?
- story: Leslie Pariseau
- illustration: Lisk Feng
The Ultimate Quarantine Wine Playlist
Nine sommeliers pick the one bottle under $25 they wouldn’t be home without.
- story: Punch Staff
- illustration: PUNCH
“Nothing But Time and Wine”
As they wait for the quarantine clock to wind down, NBA stars Dwyane Wade and Carmelo Anthony are digging into their cellars.
- story: Aaron Goldfarb
- illustration: Raphaelle Macaron
“This Is Delicious, Life-Changing Wine”
The wine Justin Vann can’t stop thinking about is a rare example of nebbiolo’s success beyond Northern Italy.
- story: Leslie Pariseau
- illustration: Ellie Skrzat
What’s It Like to Work in Wine Right Now?
Daily stories from sommeliers, retailers, winemakers and importers working in the wake of COVID-19.
- story: Punch Staff
- photo: Daniel Krieger
Is This Wine OK?
The 20-second tableside dance between guest and sommelier reveals a lot about wine today.
- story: Leslie Pariseau
- illustration: Raphaelle Macron
California Doesn’t Do Champagne
After decades of emulating French tradition, the state has forged a new, improvisational approach to the category. It’s now home to some of the most innovative sparkling wines anywhere.
- story: Zachary Sussman
- illustration: Carmela Caldart
France’s “Disco Wines” Are Not Dead
Once shunted to the uncool fringe of French wine, Gaillac is now a perfect match for modern taste—and a model for its Southwest neighbors.
- story: Jon Bonné
- illustration: Maria Hergueta
What We’re Into Right Now
A Thai-style Michelada, a standout Martini, the perfect party wine and more.
- story: Punch Staff
- photo: Shannon Sturgis
What Wine Twitter Taught Me About Wine
One writer wades into the heart of wine’s conflict zone to see what he can learn about the values and anxieties that define its culture today.
- story: Danny Chau
- illustration: Raphaelle Macaron
Sake’s Radical Awakening
Drawing comparisons to the natural wine movement, sake’s avant-garde is reinvigorating the category by challenging everything we thought we knew about it.
- story: Tom Downey
- photos: Jérémie Souteyrat
Don’t Call It “Sparkling Wine”
In record time, the category has become freewheeling and heterogeneous, with a mix of techniques, traditions and regional iterations. That's a good thing.
- story: Zachary Sussman
- illustration: Carmela Caldart