Recent Wine News
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Buying Halves
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Can we taste minerals in wine?
by Robin Garr| April 27, 2026 My spell-check flags “minerality” as a misspelling, but I still love to taste it in my wine. Even if its definition and its source remain unclear. Archives | Subscribe | Previous article: When grapes don’t …
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Regaleali Sicilia Bianco
A blend of indigenous Sicilian white grapes and a splash of Chardonnay, Regaleali Sicilia Bianco shows a clear straw color with a brassy greenish hue. Tart green apple and white grapefruit scents with subtle floral back notes invite a taste. Bone-dry, …
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When grapes don’t travel
by Robin Garr| April 10, 2026 Name a wine grape, think of the land that made it famous: Pinot Noir in Burgundy, Cabernet in Bordeaux. Can these grapes do as well in other places? Archives | Subscribe | Previous article: Sicilian wine vs…
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Sicilian wine vs climate change
by Robin Garr| April 3, 2026 Wildfires, floods, storms, and heat: Earth’s climate is changing. How much do you worry about the impact of climate change on the wine we love? Archives | Subscribe | Previous article: Leftover wine: Save i…
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Regaleali Buonsenso Catarratto
Showing a clear straw color in the glass and leading with an appetizing scent of juicy pears and white grapefruit, Regaleali Buonsenso Catarratto offers rich, ripe white-fruit flavors that follow the nose. Made with no oak or malolactic fermentation bu…
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Leftover wine: Save it or dump it?
by Robin Garr| March 27, 2026 Let’s talk about leftover wine. (Yes, such a thing does exist.) If you don’t finish the bottle you opened with dinner, are the remains a lost cause? Archives | Subscribe | Previous article: Is travel the se…
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Is travel the secret ingredient?
by Robin Garr| March 20, 2026 Why does the same wine taste better when you’re traveling in wine country than it does at home? Is this statement even true? Why or why not? I get asked this question often, and I’m pretty sure the most accurate answ…
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Rodica Slovenska Istra Refošk
A surprisingly floral burst of freshly ground black pepper lifts from the glass when Rodica Slovenska Istra Refosk is poured. The dark-garnet wine opens to reveal appetizing black fruit – black cherries, blackberries, and blueberries – with a bass note…
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How old is wine, anyway?
by Robin Garr| March 13, 2026 Humans first cultivated grapevines to make wine some 8,000 years ago. But our ancestors surely enjoyed fermented grape juice millennia before that. Archives | Subscribe | Previous article: Chianti, pasta, a…
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Chianti, pasta, and tomatoes, oh my!
by Robin Garr| March 6, 2026 Could there be a wine pairing more perfect than Chianti with spaghetti in a thick, spicy tomato sauce? I can’t think of a better match right now. Archives | Subscribe | Previous article: Open what bottle? R…
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