Features

Artful Wine: A field report from Emilia-Romagna

The new generation is working with traditional grapes and ancient techniques to make wines that feel all-new.

My visit with co-founder Mateo Kehler offered a rare look inside Jasper Hill’s remarkable cheese aging vaults

I’d come to the Douro to see port being made. Now it was my turn to help make it.

A family makes its own traditions

Eleanor Léger talks about natural cider making, cider terroir, and the state of the craft

Fable Farm’s wild-fermented ciders are elegant, savory, complex, food-loving — and nearly indefinable

Sweet memories of days at the lake.

Without the farmer there would be no farm. There would be no food. And, to our focus today: Without the farmer, there would be no wine.

Arguments and revelations, courtesy of Müller-Catoir’s luminous Rieslings.

We need a shared language to describe not just where, but how a wine was made

Evaluating a young red wine is an exercise in prognostication: Is the wine worthy? Also: Is the exercise worthy?

Sicily’s sunny terroir yields flavors what will brighten kitchens everywhere