California Cabernet Sauvignon
North Coast Fire Relief
Fined & Filtered
Tasting Climate Change by Tara Q. Thomas
Books: Peter Liem’s Champagne
Knechting the Dots: Red Light
by David Schildknecht
Wine by the Bay: Outakes from the W&S Top 100
US Cabernet Sauvignon
Barolo & Barbaresco
Focus OnEnglish & US Sparkling
New ReleasesBest for $13 or Less
Few foods reflect the diverse places where they grow as distinctly as oysters—so why do we tend to pair them with only Sancerre and Muscadet? The W&S team unearths a range of drink options for a wide range of oysters and tastes.
Dosage in Champagne
Dosage isn’t all about sweetness, says Peter Liem. It’s more akin to the salt used in cooking, a seasoning that enhances the balance and flavors of a Champagne.
In the 19th century, vineyards blanketed the high hills of northern Piedmont, their wines more prized than Barolo and Barbaresco to the south. Stephanie Johnson reports on a renaissance in Alto Piemonte with its fresh, brisk nebbiolo.
David Darlington looks at the forces contributing to the most destructive wildfires in California’s history.