New York wines lack the cachet of those from California, which is too bad since some, like Riesling, are stellar and more exciting than their West Coast counterparts.

The Finger Lakes region, with almost 100 wineries, accounts for 90 percent of the state’s wine.… Read more

WINE NEW ZEALAND SAUVIGNON BLANC

Carry-out Chinese food has been one way to get through the worst heat spells this summer. That begs the question of what to drink with it.

Some prefer beer, while others complain that it’s too heavy.… Read more

Elin McCoy’s ”Emperor of Wine, The Rise of Robert M. Parker Jr. and the Reign of American Taste” ($25.95; Ecco) is an essential book for anyone interested in wine, but it would also be enjoyed by general readers, especially those interested in a uniquely American accomplishment.… Read more

It’s important to trust your palate when it comes to wine. Recommendations from so-called experts and friends are helpful, of course, but should never be the final word because sometimes reviewers disagree. Take, for example, Grgich’s 2002 Chardonnay. A national specialized wine magazine gave it an average score, 76, earlier in the year, but I’ve tasted it twice recently and thought it was terrific.… Read more

Chenin blanc gets no respect, and there’s a reason: Most wines made from this grape are insipidly sweet and characterless.

There are exceptions. The Loire village of Vouvray is home to fruity but racy wines made from chenin blanc that are definitely not insipid and go down quite nicely in the summer heat.… Read more

If there was ever a wine that should fly off the shelves based on the name alone, especially south of Boston, it is Domaine Henri Bourgeois’s 2002 Quincy. Fortunately, the wine doesn’t have to rest solely on labeling; it’s delicious and well priced, too.… Read more

Duckhorn Vineyards made a name for itself in the late 1970s by producing an exceptional wine from merlot, a grape considered at that time best suited for blending. … Read more

Some grapes are unique to a locale. Carmenere is one that used to be. Along with cabernet sauvignon, cabernet franc, and merlot, it was used in 19th-century France to make red Bordeaux. But it was exported to Chile at that time, when the modern Chilean wine industry was getting started, and now it is found throughout that nation and rarely elsewhere.… Read more

In 1395, Phillip the Bold, Duke of Burgundy, banned what he called the ”très mauvais” (very bad) gamay grape from Burgundy, relegating it to Beaujolais, a less prestigious area further south. But as with many royal decrees, not everybody listened. So there is still plenty of gamay planted in Burgundy, even though pinot noir is considered the red grape of that region.… Read more

White wines from Sancerre and its neighboring Loire River town of Pouilly, which gives us Pouilly Fume, have grown so popular that it is unusual to find a bottle from either for less than $20. Their appeal comes from a lively combination of minerality and zestiness derived from the sauvignon blanc grape grown on the region’s limestone soil.… Read more

Many of the world’s greatest wines, which can be labeled ”estate bottled” according to US regulations, come from vineyards the winery owns. Vineyard ownership gives the winemaker control over two critical components that determine quality: grape yield and harvest time.… Read more

Montalcino, a tiny town perched upon a mountain just south of the Chianti region in Tuscany, is home to one of Italy’s greatest red wines, Brunello di Montalcino.

Brunello is the local name for sangiovese grosso, a variety of sangiovese, Tuscany’s most important red grape; it ripens well on the surrounding hillsides to produce a wine with power, complexity, and suaveness.… Read more

Although Spain is firmly entrenched in the Old World viticulturally — they label the wines by where the grapes grow rather than by grape name — talented young winemakers are experimenting as though they are working in California, and no region exemplifies the dynamism of Spanish wines better than Ribera del Duero.… Read more

Red Burgundies, the vast majority of which are made from pinot noir, have tempted wine connoisseurs for decades. And even though excellent pinot noir from Oregon, California, and, most recently, New Zealand has been increasingly available, it has remained a bit of a cult wine.… Read more

In all of Burgundy there are only six white wine vineyards called grand cru, the French government’s highest ranking. Two of them lie solely within Puligny-Montrachet and two, Le Montrachet and Batard Montrachet (literally, the bastard Montrachet), are shared with Chassagne-Montrachet, the neighboring town.… Read more

Although some occasions call for inexpensive bubbly, Valentine’s Day is the time to splurge on the good stuff, rosé champagne, the most romantic drink in the world. With gorgeous pale pink color and strawberry or raspberry overtones, it is a sensual drink that goes well with a wide variety of foods, including chocolate.… Read more

The blistering heat in Europe during the summer of 2003 explains the character and the enormous variability of the wines made that year. Most parts of France recorded the earliest harvest on record as searing temperatures ripened grapes rapidly. Winemakers in Burgundy, Beaujolais, and the Rhone Valley all told me that they had never experienced conditions like those in 2003.… Read more

In wine, freezing temperatures mean it’s time for port, a fortified wine made from grapes grown in Portugal’s Duoro River Valley. Port starts life like any red wine: Up to five kinds of red grapes are harvested and crushed, sometimes still by foot, which allows the sugar-laden juice to come in contact with yeast so fermentation can begin.… Read more

The 2002 vintage was terrific for both white and red Burgundy, the best since 1990. Consumers should snap up those remaining on retailers’ shelves because few are available from the wineries. And those that are will be purchased using dollars that are far weaker than when the 2002s were bought initially.… Read more

Although Chile is located in the New World, its wine industry is rooted in France. During the prosperity of the mid-19th century, Chilean families who had acquired great wealth, often from mining, imported vines and sometimes winemakers from Bordeaux.

Over 100 years later, in the late-20th century, another emigration of Bordeaux wine talent has reinvigorated the Chilean wine industry.… Read more

The combination of August’s heat and humidity with even mildly spicy fare, like chicken fajitas, is an impediment to enjoying the rich white Burgundies or California Chardonnays. Lighter and zestier wine, such as sauvignon blanc, is the order of the day.… Read more

Chardonnay, America’s favorite white wine, is an especially good choice in the summer to accompany our abundance of local seafood. Its traditional home – and the place where the world’s best chardonnay is made – is Burgundy. The 2002 vintage there, the best since 1990, is a compelling reason to discover – or rediscover – these wines.… Read more

Robert M. Parker Jr., the world’s most influential wine critic, declared 2000 “a phenomenal year that might turn out to be one of the greatest vintages Bordeaux has ever produced.” The Wine Spectator magazine called it the best vintage for red Bordeaux since 1961.… Read more

The combination of August’s heat and humidity with even mildly spicy fare, like chicken fajitas, is an impediment to enjoying the rich white Burgundies or California Chardonnays. Lighter and zestier wine, such as sauvignon blanc, is the order of the day.… Read more

Riesling is the world’s most versatile wine. Its riveting acidity cuts through spicy Asian cuisine as easily as it balances meaty olives, cheese, and anchovies in this pasta salad. Riesling gets a bad rap because consumers think it is a sweet wine.… Read more

The standard rule of white wine with fish, though not inviolate, works most of the time because the subtle flavors of fish generally will be overwhelmed by red wine. A common exception to this food and wine-matching dictum is a meaty, full-flavored fish such as tuna or salmon, which can easily support a red wine.… Read more

Both red and white wine go well with seafood with olives and tomatoes. The meatiness of olives and the intensity of tomatoes support a light red wine, such as Ruffino’s 2001 Fonte al Sole, a Chianti-like wine from Tuscany (about $10), or a Valpolicella by Masi (about $12).… Read more

Andrea Sartori has his work cut out for him. A fifth-generation winemaker in his family’s firm, he is trying to remind the wine-drinking world what Valpolicella tastes like. Valpolicella was once a highly regarded wine. But over the last several decades, this red wine, which takes its name from the hills near Verona in northeast-

ern Italy, has become dilute and characterless as giant companies churned out every increasing quantity.… Read more

Mature red Bordeaux have always been a classic match for roast lamb. These Cru Classe wines – from the Medoc subregion, where cabernet sauvignon reigns – include

Chateau Mouton Rothschild, Chateau Lynch Bages, and Chateau Lagrange. To allow their glory to shine, they need to sit for at least a decade in the wine cellar.… Read more

France’s southern Rhone Valley has always been home to great values in wine, and still is. This is red wine country with only small amounts of white wine production. The wines from the region’s most famous town, Chateauneuf du Pape, just north of Avignon, have become extremely popular over the last 20 years, and quite predictably have increased in price, now often commanding more than $30 a bottle.… Read more

France’s Loire Valley is known, justifiably, for its broad range of excellent white wines, such as Sancerre, Vouvray, and Muscadet. It is France’s second-largest producer of bubbly wine, after champagne. But it also produces red wines. Since they are less well known, the reds can be excellent value.… Read more

Two decades ago, Corvo captured the hearts, and more importantly the taste buds, of Americans to became one of the leading wines imported to the United States. Sicily’s only widely exported wine at the time, it was a fixture in Italian restaurants across the country because it delivered consistent quality at a low price.… Read more

To learn about wine, there is no substitute for tasting and drinking it. However, books help unravel the cloak of mystery that often surrounds that beverage. These two books, “Wine for Dummies” and Michael Broadbent’s “Vintage Wine,” while at the two ends of the oenological spectrum, would make fine gifts for the committed or aspiring wine lover in your life.… Read more

The French proclivity for precise, some would say rigid, regulations regarding their wines makes pinot blanc from Alsace an aberration. Almost all the best French wines are named not by grape name but by the village or vineyard where the grapes grow.… Read more