Press

When it’s hot, you want your wine cold—but how cold, really? Let’s face it: When it’s blazingly hot outside, a 55°F glass of wine, which is more or less the ideal temperature for rich Chardonnays and white Burgundies, just isn’t all that refreshing.

Pinot Noir is an iconic variety that’s renown throughout the world. But this red grape made a name for itself at home in Burgundy and all across Europe.

The wine and hospitality industry can be a tough business — especially this past year — so it’s telling what experts reach for when they’re off the clock and it’s time to recover from a long day.

With lots of bold flavors, namely the tomatoes and the spices, I want a white wine with good acidity, maybe just a touch of sweetness, and most certainly no oak — a wine that complements but doesn’t clash.

Wine is a global business, and grapes have traveled internationally for thousands of years. As different varieties are adopted in new regions, they’re often been given new names— consider how France’s Syrah became Shiraz, or Primitivo became known as Zinfandel.

In part two of her crash course for fledgling oenophiles, our wine columnist lays out the basics of choosing wines that complement your meal and making sure you get the bottle you want for the table

Although beer often takes the spotlight around the grill, there are few beers that can bring out the bold flavors of barbecue better than a perfectly paired wine.

Grosses Gewächs, or “great growths,” (GG) is Germany’s top designation, which can be used for grapes like Pinot Noir and Silvaner. But Riesling is the most common.