Extracting the alcohol from a wine can also remove richness and body from the finished product. But these 10 producers have cracked the code. Credit...Jon Krause Supported by By Eric Asimov Making a ...

and to that very first taste. This is how I drink wine in a restaurant. So when you're ordering wine in the restaurant, you wanna get your money's worth. And I think that's a common ground that we can ...

It’s Friday. You’ve just popped open that bottle of chilled red that the salesperson at the natural wine shop convinced you to buy. As you pour, you find there are bits of sediment floating in your ...

For many restaurants, the wine list is a lost opportunity. But here is how a good one can help wine appeal to new audiences. Sam Bogue, the sommelier of Penny Roma in San Francisco, tries to engage ...

“One in every two bottles of wine is consumed outside its country of origin," says John Barker, International Vine and Wine Organization (OIV) Director General Tariffs, trade, and the economy are top ...

The nose always knows if something smells off, especially when it comes to wine. Sommelier and co-host of The Wine Pair Podcast Joe Mele told The Takeout that if a wine is corked (also referred to as ...

Trying to decode what the label on your wine says? Here's our guide to better understand what you're drinking. Macy is a writer on the AI Team. She covers how AI is changing daily life and how to make ...

This year’s Booker’s Reserves pushes tradition in a surprising new direction. The team blended extra-old bourbon, then gave ...