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Wine SpectatorWine Spectator

Wine Spectator March 31, 2016

Wine Spectator rates over 15,000 wines per year, in every price range, to fit every occasion. Read about the world's great wineries and winemakers and visit restaurants with outstanding wine lists. Plus, each issue features delicious recipes and pairs them with the perfect wines.

United States
M Shanken Communications
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15 Issues


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a master of wine considers coffee

A wine lover doesn't have to look very hard before the parallels between fine wine and fine coffee become apparent. First, both wine and coffee begin their lives within the fruit of a plant—each one a specific species and variety, selected for its distinctive aromas and exquisite flavors. Coffee Arabica is coffee's answer to wine's Vitis vinifera, the species of grape responsible for the world's finest wines. Next, we can look more closely at the coffee variety, origin and processing, all of which contribute to the final coffee in a way that is familiar to any wine lover, Some people will always see wine as just wine. And the same is true of coffee. The connoisseur, however, learns to appreciate different qualities and flavors in pursuit of an ethereal experience. When…

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Visit to find links to all of the following resources. Free resources for all our readers: 100 VALUES Drink great wine on a budget with our guide. We focused on high quality at super prices to select our 100 Values: wines at 88-plus points that cost $20 or less. Find Cabernets, Chardonnays, Pinot Noirs, bubblies and much more, including wines at 90-plus points for as little as $10. See all 100 scores and tasting notes at WINE & HEALTH TIPS In “Five Tips for Better Health,”Wine Spectator shares what you need to know about moderate drinking and calories, brain and heart health, better sleep and, of course, exercise. Keep on top of the latest research through our regular Health News reports, ask questions in Wine & Health Q&A and sign…

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star chef

Grant Achatz is Chicago’s top chef, and his restaurant group is leading dining trends across the country. You could say there have been two keys to his culinary ascent: wine and cancer. Cancer? How can a terrible disease lead to success? In a blow that might have felled anyone, but was even harder to bear for a chef, Achatz was diagnosed with tongue cancer at the young age of 33. Fortunately, an experimental procedure, combined with extraordinary fortitude, led to a complete recovery. The saga gave Achatz a new perspective on life, and on food, and ultimately helped to fuel the creativity that marks his cuisine. Wine seems a more likely ally for a chef. But in Achatz’s case, it played an unusual role. When he was a young apprentice at Thomas Keller’s…

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Planely Speaking As a flight attendant for QANTAS (Australian National Carrier) I enjoyed your article on airline wine education (“Airline Wine Service Learns to Fly,” Grapevine, Dec. 15, 2015). I have worked in the industry for more than 30 years and have been interested in wine since my late teens. The job gives me the opportunity to visit regions all over the world. QANTAS has offered a wine course for the past 27 years, only recently upgrading its courses to provide a sommelier in the sky. The course is run over various levels from basic to advanced. Winemakers such as Vanya Cullen and Tom Carson come to talk about their wines and others’. Your article covered relevant information on food and wine at altitude [in regard to] the lack of oxygen…

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testing twist-offs

I can’t say I have any experience aging Oregon Pinot Noirs, but I too am confounded by any statement that dismisses the possibility of wine developing with age under twist-caps. They do, and they’re magnificent. I’ve opened scores of different Aussie bottles, such as wines from Glaetzer, R Wines, Two Hands, Yangarra, Fetish, Kilikanoon and Elderton (and I’m sure there are more) that astound me with their persistent freshness and newly acquired peaty/musky tones. I just wish more U.S. producers would embrace twist-offs so I wouldn’t have to keep trudging back to retail with my latest poisoned bottle. I’m tired of it. Don Rauba Schaumburg, Ill. I have been visiting Oregon every year for 10 years just to taste each new vintage. Over the years I have aged several Oregon Pinot Noirs under…

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need wine now? there’s an app for that

Before 2005, many Americans’ only option for buying wine was heading to a store. Since then, direct shipping from wineries has dramatically expanded. And now, consumers in some markets have another option: New companies are offering on-demand wine delivery. With a few taps on a smartphone, customers can pick from a wide selection of wines and have a bottle delivered 20 minutes later. Though small startups like Drizly and Minibar debuted first, large companies are taking notice. Amazon now offers onehour alcohol delivery for Prime members in Seattle and New York. National retailer Total Wine & More has partnered with Instacart at a Miami Beach location, with plans to expand. Major retail chains such as ABC Fine Wine & Spirits in Florida and Goody Goody Liquors in Texas have enlisted Drizly…