With wine, as with most of life, it pays to listen to people with experience.

George Bardis, who runs the wine department at Martignetti’s Soldiers Field Road store and tastes thousands of wines each year, recently returned from Hungary where he sampled scores.… Read more

It’s always a treat to run across a wine that delivers more than it is supposed to. And it’s a special treat when the wine is made from chardonnay, since wines made from that grape can be monotonous.

Although Californian and Australian chardonnay dominate the American market, the finest ones come from Burgundy.… Read more

Champagne, without doubt the world’s best bubbly, is a good but pricey way to alleviate end-of-summer blues. Often, we must make do with a less-expensive alternative, sparkling wine.

Notwithstanding the label of some California sparkling wines, true champagne comes only from a specified method using chardonnay, pinot noir, and pinot meunier grown in the Champagne region of France, about 100 miles east of Paris.… Read more

One sip of torrontes, made from Argentina’s most widely planted white grape of the same name, will keep you in the summer spirit; it is the perfect summertime wine.

It is likely the grape arrived in Argentina from Northern Spain, but its precise lineage and origin remain obscure, so don’t bother looking for a European counterpart.… Read more

By now, many wine drinkers are accustomed to ordering malbec, currently Argentina’s signature wine. But how many know or have even heard of bonarda, Argentina’s second most important red wine grape? As recently as 25 years ago, it was Argentina’s most popular red grape, as growers planted it after they ripped out malbec.… Read more

Christian Moueix was born with merlot in his blood, which makes what he has done in Napa Valley all the more amazing. His family owns or controls the most prestigious properties in Pomerol, including Chateau Petrus, one of Bordeaux’s finest wines.… Read more

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