A greater number of single-cru bottlings and the arrival of newly designated sub-zones have helped Muscadet elevate its reputation, drawing worthy comparisons to white Burgundy. But what will it take…
Your daily dose of news and happenings from around the drink-o-sphere: - AB Inbev and SABMiller’s merger has finally happened: SABMiller sells to AB InBev for close to $108 billion. -…
Farmhouse ales, long the domain of Belgium and France, have been co-opted and riffed on by American brewers. Aaron Goldfarb on the ten breweries—on and off the farm—who are redefining…
Over the last decade, the Jura has emerged as an impossibly hip antihero for a new era of wine consumption. But how much of the region's accepted narrative is actually…
Beaujolais is at a crucial moment as it moves beyond its second-rate past and seeks to define a new legacy for itself. The question is: What is that legacy? Jon…
Welcome to "House Wine," a monthly column dedicated to exploring the best that wine has to offer under $25. This month, the panel checks in on the rosé market to…
For a century, the southernmost outpost of Champagne—known as the the Aube—has existed as the back office to Champagne's northern holy land. Now it's a promised land for rebels. Jon…
For decades, Beaujolais has been synonymous with carbonic maceration, a style of fermentation that gives it its trademark fruitiness. But when you take it away, what is the true character…
Now that Amer Picon—the classic French bitter orange liqueur—can no longer be found on American shelves, bartenders across the country have taken to recreating their own. Veronica Mewes on the…
In France, the use of pesticides in vineyards is quickly becoming a hot-button issue with wine producers, says The New York Times. France is the third-largest consumer of pesticides in…
