Wine

The problem with wine bottles

By Eric Asimov Glass bottles have historically been the perfect containers for wine. They are inert and handily sealed, so wine can age...

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Should red wines be served cool?

By Eric Asimov Wine is a joyous, never-ending education, as I relearn every month in Wine School. Even so, the lessons were humbling to...

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20 wines under $20: Great summer values

By Eric Asimov In the stores where I shop for wine, the shelves have looked a bit less packed than usual with intriguing bottles. I...

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In ‘Living Wine’ documentary, natural wine transcends the clichés

By Christine Chung When the polarizing subject of natural wine arises, the discussion generally spirals to the stereotypes: flawed and...

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It’s rosé season, but drink these 12 bottles year-round

By Eric Asimov I don’t need to tell you that rosé season has begun. The bottles are crowding the seasonal displays in wine shops, the...

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A vineyard’s comeback, 200 years in the making

By Erik Piepenburg More than 200 years ago, the early French wine authority André Jullien, in his book “Topography of All Known...

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Are sheep a crucial ingredient for vineyards and ecosystems?

By Eric Asimov This is a story about livestock and vegetation, microorganisms and tilling, ecosystems and compost, water and climate...

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From the land of bold reds: 10 superb Spanish whites

By Eric Asimov Spain is overwhelmingly associated with red wines. Nonetheless, exceptions are easy to find. Albariños from Rías Baixas...

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