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The world of food and wine runs on nostalgia. Wine perhaps more than food. The labels, the cellar lore, the talk of old vines and ancestral methods, the image of the vigneron out in the fog at dawn…

A team led by Penn State scientists has developed a way to chemically characterize and identify individual tannins — water-soluble compounds found in both wood and grape skins — in wine that come from oak barrels and contribute to its flavor profile.

The deeper, more inescapable force is climate change: a slow, uneven, and increasingly visible transformation of where grapes can ripen, how wines taste, and whether many classic regions can remain stylistically coherent. In regions such as Rioja, higher-altitude...

These expert-approved spots are worth a stop when you visit Napa Valley. Plus, where to stay and eat between tastings.

Tannins from Oak Barrels That Flavor Wine Are 'Fingerprinted' by Researchers: Complex tastes in wine come from both grape skins and wood during aging; new study uses AI to identify compounds responsible for flavors and mouthfeel...

Decades ago, a German winemaker pulled a label-less bottle of riesling from a fabric bag, pulled the cork, and asked me to taste it. It was a time when most imported German rieslings were sweet and the winemaker asked me,

Submit a Letter by April 10! April 7, 2026 — AB 1585, co-sponsored by CAWG and Family Winemakers of California, will be heard this month in the Assembly Governmental Organization [...]

Can an almost 100 year old wine still be alive in the bottle? Master sommelier Jay Fletcher has a burgundy from the 1930s and he is going to open, decant an...