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In the last two weeks, we’ve had a detailed look at terroir: the combined influence of soil, climate, slope, and human stewardship on wine. To wrap up the series, this week, we’ll move from concept to the glass, with Burgundy providing perfect proof of terroir in action. Read Part One here… Read Part Two here……

Last week, we started with the two parts of terroir most people think of first: soil and climate. Soil shapes how a vine finds water and nutrients. Climate determines how quickly or slowly grapes ripen, how much acidity they retain, and the alcohol level of the finished wine. Terroir doesn’t end there. Two nearby vineyards…

This is the first of a three-part series on terroir — one of wine’s most important and least understood concepts. Next week, we’ll continue the discussion, and in week three, we’ll take you to Burgundy, France, for the most famous real-world demonstration of terroir in the wine world. You’ve seen it on shelf talkers. You’ve…

My number-one red wine rule for summer is simple: chill before you pour. Not ice-cold, and not the same way you would chill white or rosé, but just about every red will benefit from a little chill time before it hits the glass. A bottle poured straight from a warm shelf seldom shows its best…

Portugal is roughly the size of Indiana, but within its borders, you’ll find one of the most geographically varied wine landscapes on the planet. The green, wet northwest is cooled by the Atlantic and feels almost Celtic. Travel south and east, and the terrain transforms dramatically into hot, arid plains baking under the Alentejo sun.…