In a 1991 segment of 60 Minutes, America was introduced to the now well-known “French Paradox,” the observation that the French have low rates of heart disease despite their rich diet. At the end of the show, with glass in hand, host Morl...

In an 1840 speech to the Illinois House of Representatives, of which he was then a congressman, Abraham Lincoln argued, “Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes b...

There are many legitimate reasons to abstain from or reduce the consumption of alcohol; for me, diet fads are not among them. I hope not to appear glib in passionately promoting wine culture and remain aware that for many, a mere sip of alcohol can l...

I’ve been told my palate favors decay. That might sound like an insult (and it may very well have been intended as one), but I find it a reasonable assessment. After all, my favorite foods include stinky cheese, dry-aged beef, and mushrooms&mda...

Late one evening a few years ago, I stumbled across a question in some dark corner of an online wine forum. “Can you name 100 grapes that you’ve tasted?” the user asked the oenophilic interwebs. There was even a whole organization, ...

Zachary Geballe explores the interactions between growers and winemakers in the American fine wine industry, outlining five keys to healthy collaborative relationships.

Victoria Burt, Product Development Manager for Wine Qualifications at WSET, offers an introduction to WSET, explaining recent updates to its materials and new qualifications.

Kelli White considers the state of California Merlot, tracing its evolution throughout the decades.