Blog

Climate change has quietly transformed Germany’s Spätburgunder into a more reliable, high-quality Pinot Noir, especially in Baden and Pfalz ...

Fans get a special shout-out as Tim H. shares his detailed interpretation of our no-half-points wine rating system. He maps every point on a...

Trousseau’s roots trace to Savagnin, linking it to a family of high-acid, age-worthy wines and explaining its lean, mineral character even a...

Seed tannins can contribute a firm, sometimes bitter grip to wine, distinct from the softer tannins from grape skins. Grignolino from Piedmo...

Chardonnay’s creamy, oaky “butter bomb” profile wasn’t born in California but in Burgundy, where malolactic fermentation softened acids and ...

Spain’s red wines are defined by Tempranillo and Garnacha, but Mencía is quietly carving out its own place. Tempranillo brings oak-driven st...

Featured in The Takeout, this post explains that you don’t need pricey gear to aerate wine—common kitchen items like water pitchers, carafe-...

Featured in The Takeout, this piece argues that using expensive wine for sangria is unnecessary because the drink is forgiving and fruit-for...

From The Takeout Again!, this post explains how to spot cork taint, with the most reliable cue being the smell—think wet cardboard, a musty ...

Primitivo isn't just a great red from southern Italy—it's a barbecue’s best friend, delivering bold, fruit-driven flavors with just enough s...

Featured in The Takeout again, we spoke with Erica Martinez about why white wine straight from the fridge is usually underwhelming. The arti...

Featured in The Takeout, this post explains why red wine doesn’t have to be served at room temperature and argues for a slight chill—around ...

Chablis shows that Chardonnay can be lean, mineral, and incredibly fresh, thanks to its cool northern Burgundy climate and Kimmeridgian soil...

Wine tasting without labels or prices reveals a surprisingly unbiased palate, stripping away marketing and price cues to highlight what your...

Chile's coastal valleys, particularly Casablanca and Leyda, are emerging as prime regions for producing outstanding Pinot Noir. The unique g...

We were featured in an article in Chowhound called "The 15 Most Underrated Wine Regions Around The World, According To Experts." We talked a...

Foodie - an online magazine focused on, you guessed it, foodies - featured us in an article called Sommeliers Reveal The Best And Worst Pino...

Below is a handy-chart on some of the differences between Ruby Port and Tawny Port

We were happy to be included in an article in the Canton, Ohio daily newspaper The Repository. Here is an excerpt and a link below (the arti...

We are proud to be featured in The Mercury News article "Nine Podcasts that prove the Bay Area is a food and wine mecca." Here is a link to ...

We were pleasantly surprised to find that we were quoted in an Eat This, Not That online magazine article called 5 Tricks for Making Your Wi...

We are thrilled, honored, and humbled to be recommended in the October 2022 issue of Decanter magazine! Each month, the editors of Decante...

One of the frustrating things when learning about wine is trying to understand what varietals are similar to each other. For instance, you k...

We are on another radio station!  You can find The Wine Pair Podcast on KTAH 101.9 FM Tacoma - also known as Radio Tacoma - on Tuesdays...

Hey everyone - you can now catch The Wine Pair Podcast on KBFG FM Seattle on Fridays at 4 PM and Saturdays at 11 AM. KBFG is a low-power loc...

Hi All You Out There in Listening Land! We took a trip this weekend to beautiful San Luis Obispo, so we are not going to be releasing an e...

Recently, we reviewed 3 canned sparkling rose’s that we liked quite a bit. For everyday drinkers, we thought the House Wine, 14 Hands ...

FIRSTLEAF WINE PROMO REVIEW: 5 THINGS YOU SHOULD KNOW In the mail last week, I got a flyer for Firstleaf wine - and you may have, too! Fir...