Zachary Sussman

Zachary Sussman is a Brooklyn-based wine writer whose work has appeared in Saveur, Wine & Spirits, The World of Fine Wine, Food & Wine and The Wall Street Journal Magazine, among many others. He was formerly selected as the Champagne Louis Roederer Emerging Wine Writer of the Year and is the author of The Essential Wine Book and the forthcoming Sparkling Wine for Modern Times (November 2021) from Ten Speed Press.

Wine

Sparkling Wine for Modern Times

Twelve back-pocket bottles under $35 prove just how freewheeling and robust the world of bubbly wine has become.

story: Zachary Sussman
photo: Lizzie Munro

Wine

It’s High Time to Be a Pelaverga Fan

The juicy, floral, very chillable Piedmont red blew up in the 2010s thanks to a single producer. Now it’s its own category.

story: Zachary Sussman
photo: Lizzie Munro

Wine

The 10 Best Canned Wines Right Now

We tasted through more than 40 releases to find the best of the best. Here are the ones to know, stock and drink.

story: Zachary Sussman
photo: Lizzie Munro

Wine

Don’t Call Them Pét-Nat

The story of pét-nat's unstoppable rise is missing one key footnote: the historic wines, from Diois to Gaillac, it was inspired by.

story: Zachary Sussman
illustration: Carmela Caldart

Wine

The New Cava Isn’t Called Cava

Once derided as Spain's answer to prosecco, cava is finding a new path, wedged somewhere between pét-nat and grower Champagne. Just don't expect to find the name on the label.

story: Zachary Sussman
illustration: Carmela Caldart

Wine

American Sparkling Wine, Untitled

Unbound by preconception, the Northeast’s embrace of hybrid grapes has introduced a fearless new frontier in American wine.

story: Zachary Sussman
illustration: Carmela Caldart

Wine

Natural Lambrusco Is Just the Beginning

Returning to old traditions, the frizzante wines of Emilia-Romagna are ready for their pét-nat moment.

story: Zachary Sussman
illustration: Carmela Caldart

Wine

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

Wine

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

Places

Can a Wine Go Global Without Being “Globalized”?

After centuries of primarily local consumption, the wines grown within Vienna’s city limits have been thrust into the international spotlight.

story: Zachary Sussman
photos: Josef Polleross