As it happens, some of the most noteworthy cider in the United States comes from its greatest wine regions. “Not every plot of land in a famous wine-growing appellation is perfectly suited to grapes,” says Dustin Wilson, master sommelier and co-founder of Verve Wine. “Often, you’ll see other types of plants in areas that might not [Read More…]

Béarnaise, Maltaise and mayonnaise all come from a simple egg yolk-butter emulsion. But none quite compare to the original, Hollandaise. Typically severed atop classic dishes like eggs Benedict, this creamy sauce pairs perfectly with Burgundies. How to Shuck and Cook Oysters Powered by WPeMatico

As producers and winemakers in Washington continue to explore the boundaries of what is possible for viticulture in the state, a number are looking in a new direction: up. “Historically, if you go way back in Washington, you needed to be at a lower elevation in order to get the heat units to ripen fruit,” [Read More…]

Oysters are abundant and affordable in Seattle, and this recipe is a family favorite. Small, sweet Pacific Northwest oysters are perfect here. Larger, brinier East Coast oysters might overwhelm the delicate broth. How to Shuck and Cook Oysters Powered by WPeMatico

Courtesy Phil Lewis, executive chef, The Hourly Oyster House, Cambridge, MA Everyone loves fried oysters. This raita is a refreshing alternative to the more traditional aïoli or tartar sauce, and it reiterates the oysters’ affinity with cucumber. How to Shuck and Cook Oysters Powered by WPeMatico

Courtesy Drew Hedlund, chef, Tradd’s, Charleston, SC This twist on traditional Oysters Rockefeller has bonus “pot likker,” the cooking liquid for the collard greens. It’s a delicious base for soup, grits or rice. Click here for our easy-to-make Hollandaise recipe. How to Shuck and Cook Oysters Powered by WPeMatico

Courtesy Jimmy Papadopoulos, chef/partner, Bellemore, Chicago Putting delicate oysters in the blender might make you flinch, until you taste this luscious, decadent sauce. Nutty buckwheat pasta adds another layer of complexity. How to Shuck and Cook Oysters   Powered by WPeMatico

Promotional feature See the winners, after ten years membership in the Great Wine Capitals network… The garden at the Listmann winery. Promotional feature Great Wine Capitals: Mainz | Rheinhessen Best of Wine Tourism winners 2019 Which companies or initiatives stand out for their special wine tourism offers? After the previous competition in Mainz, a nine-member [Read More…]

Promotional feature The pioneers of the Uco Valley reach landmark anniversary… Bodegas Salentein in Uco Valley. Promotional feature Bodegas Salentein 20th vintage Bodegas Salentein has led the transformation of the Uco Valley, positioning it as the most recognised wine region in Argentina. With its Barrel Selection Malbec 1999, one of the first estate bottled Uco [Read More…]

Promotional feature Wines that represent the very essence of their terroir… El Enemigo cellar Promotional feature El Enemigo: A blend of terroir, Cabernet Franc and the Uco Valley At the end of the journey, we remember only one battle: the one we fought against ourselves, the original enemy, the one that defined us.’ This quote [Read More…]

To sell a bottle of rare wine can be an emotional experience akin to parting with a work of art or piece of fine jewelry. And yet, global wine auction sales are on the upswing, according to specialists. Jamie Ritchie, head of Sotheby’s global wine program, projects $90 million in sales by year’s end, which [Read More…]

A taste for aperitifs and digestifs has seemingly swept the country. First it was amaro, spurring a trend of creative, bitter-leaning cocktails and a general revival of the category. Now, vermouth is also swelling in popularity. An equally herbaceous sipper, both new and established American producers are crafting exciting, botanical and finessed versions that are [Read More…]

Last night’s Primetime Emmy Awards featured some familiar honorees—Game of Thrones, 96-year-old national treasure Betty White, and Napa’s Sterling Vineyards and Italy’s Ferrari Trento costarring as the official still and sparkling wines of the Emmy Awards Season. But the night wasn’t without primetime-style twists, and the best of them were accompanied by a glass of [Read More…]

Here you can find exclusive tasting notes by our experts, including several newly published this week from Stephen Brook; plus a brief guide to Santa Barbara, where Chardonnay, Pinot Noir and Rhône varieties have made a case for elevating this California region to the wine world’s top table. The prized Sanford & Benedict vineyard in [Read More…]

Promotional feature Finca Ferrer is the highest of the Freixenet family’s wineries in the world – and the most dramatic. Finca Ferrer, Uco Valley Promotional feature Finca Ferrer: Freixenet’s passion in the Uco Valley It sits against the backdrop of the Andes and the snow-capped peaks of Tupungato and its little brother Tupungatito. When José [Read More…]

How a new generation has been fighting to save some of Chile’s oldest vineyards from industrial pine forests and pulp factories. Forest plantations in Chile’s Maule region. My friend Steve Anderson died earlier this year. Car crash, southern Chile. A journalist, campaigner and all-round cranky man, he gave me my first proper job. His main [Read More…]

Spain’s Torres has opened a new winery in DO Costers del Segre to provide a permanent home for its recently launched Purgatori wine. A view of the Purgatori winery. Torres opened the winery at a ceremony at the estate yesterday (17 September). The Purgatori property itself dates back to 1770, and it used to belong [Read More…]

Sales of gin in the UK were over £1.6 billion in a year, and combined with exports, was worth more than £2 billion, according to a market report from the Wine and Spirits Trade Association (WSTA). UK gin sales and exports have exceeded £2 billion. The latest WSTA market report, released to coincide with the [Read More…]

Choosing wine in a restaurant can be a daunting task, so expert Amanda Barnes shares her five golden rules to help you think like a professional wine buyer. In partnership with The Platinum Card® from American Express®. How to order wine in a restaurant Do your research If you really want to appear like a pro [Read More…]

While Mexico is best known for spirits like Tequila and mezcal, it also has a deep brewing history. Since the pre-Columbian era, peoples from central Mexico to northern Costa Rica have fermented alcohol like corn beer, but that’s just the beginning. After Napolean III endeavored to install Ferdinand Maximilian Joseph Habsburg of Austria as Mexico’s [Read More…]

It’s not unusual for a celebrity to get into the wine business. But when actor Stephen Amell and his business partner, Andrew Harding, started Nocking­ Point wines, they made it a point to appeal to fans of Arrow, the TV show based on DC Comics character the Green Arrow, in which Amell plays the lead [Read More…]

Andrew Jefford explores the nature of tension in wine, and its relationship to concepts of energy, precision and focus. Wines lined up at a Decanter-hosted tasting in 2013. The hills roll in from every direction, like waves in a mid-Atlantic swell, breaking greenly down into little valleys where momentary streams come and go with the [Read More…]

Never more comfortable than when breaking the winemaking mould, the Peñaflor veteran is a central figure in the story of Argentina’s wine industry, as Amanda Barnes reveals… Daniel Pi Overseeing the production of more than 200 million litres of wine each year, Daniel Pi doesn’t have time for much else. ‘I’m lucky I love what [Read More…]

How do winemakers protect vineyards against hail…? An example of hail damage in the vineyard – in Chablis in 2016. Protecting vineyards against hail – ask Decanter Thomas Boorman, Brussels, asks: There’s been more bad news this year about severe hail damage in French vineyards. Is it feasible for producers to erect physical barriers against it? [Read More…]

Courtesy Paul Iskov, chef/owner, Fervor, Western Australia Damper is a traditional Australian bread originally made by the country’s early English bushmen, whose nomadic lifestyle required hearty, belly-filling fare that could be made on the fly with few ingredients. The word, which is believed to be a derivative of a Lancashire expression meaning “something that damps [Read More…]

Elin McCoy explores some of the ‘wine world’s unglamorous realities’… On a hot morning in early July, I was deep in discussion at the Fine Minds 4 Fine Wines (FM4FW) annual think tank on ways small family wineries can access the capital they need to survive in the 21st century. The event was hosted by [Read More…]

The influence of the nearby South Atlantic brings a different accent to the wines of the small but emerging region of Maldonado. Patricio Tapia highlights three top producers and five great wines… Bodega Bouza’s vineyard at the foot of the Pan de Azúcar hill Maldonado: Uruguay’s coastal region Juan Bouza, the owner of Bodega Bouza [Read More…]