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In this exclusive interview, Wine Spectator editor and publisher Marvin R. Shanken speaks with Italian wine icon Angelo Gaja about how his three children each play an irreplaceable role within the family business. Read the full interview in the April 30, 2024, issue of Wine Spectator: https://www.winespectator.com/issues/angelo-gaja-champion-of-italian-wine-2024-04-30 Subscribe now at https://www.winespectator.com/subscribe

In this episode of Jordan Uncorked, John and Maggie taste the inaugural 1976 vintage of Jordan Cabernet Sauvignon vs. the 40th anniversary 2016 vintage of Jordan Cabernet Sauvignon in Healdsburg, California. The winemakers offer new wine tasting notes, discuss similarities and differences between the two vintages. Comment below with your pick for which wine these

What is tannin in wine? Where does tannin come from? Jason Lett of Eyrie Vineyards explains tannin, how it tastes, and its many roles from the vineyard to the cellar. Jason Lett manages Eyrie Vineyards, one of the iconic producers of wine in Oregon. See all of our videos with Jason Lett here: Subscribe to

Sarah Marquis, of Australia’s Mollydooker winery, reminisces on her first sip of wine, talks about her wine hero, and reveals one of her favorite travel destinations.

Executive Chef Todd Knoll and Sous Chef Manuel Reyes prepare financier cake with Meyer lemon, blood orange, and Yuzu sorbet with a secret ingredient in this dessert plating technique: the Marcona “kick stand” to make plated ice cream stay in place. Get more cooking tips at https://winecountrytable.com/eat-drink/chefs-tips

Canaiolo is a red wine grape grown in Tuscany and historically used in the Chianti blend. Sean O’Callaghan of Tenuta di Carleone describes it as “like Sangiovese but with a little less tannin”. See all of our videos with Sean O’Callaghan at Riecine: Subscribe to Ask a Winemaker for hundreds more wine videos: http://www.youtube.com/subscription_center?add_user=askawinemaker Have

Tired of the Caymus hype and its hefty price tag? In this video, we put Caymus to the ultimate test – a blind taste test against 3 hidden gem wines! Big Hammer Wines Owner and Wine Expert, Greg Martellotto tasted it and the results are sure to surprise you. There’s a whole world of delicious

Chef Jonathan Waxman’s recipe for grilled swordfish is a versatile crowd-pleaser for summer grilling, and it’s a perfect pairing with a refreshing glass of rosé. Read the free accompanying article: https://winesp.ec/2U6LLiM Explore Wine Spectator’s free newsletters: https://winesp.ec/3dih3tx Introductory offer: Subscribe to Wine Spectator for just $12! https://winesp.ec/2JTLzy1

Winemaker Rob Davis discusses the evolution of 1999 Cabernet Sauvignon, Sonoma County. Tasting note update includes vintage history, as well as taste profile, food pairing suggestions and optimal cellaring life (as of November 2010). http://www.jordanwinery.com/wines/cabernet_sauvignon/vintages/1999

The red wine grape Dolcetto can be made to age in the cellar. Alessandra Bera talks about her family in Piedmont, Italy at Vittorio Bera & Figli take advantage of the tannins of the Dolcetto grape to make and age worthy wine. The process from vine to bottle for making this wine is explained. Alessandra

Tristan Tate explains how to look like you know wine, without actually learning all about wine.

Wine Spectator looks forward to gathering with longtime readers and new friends at its annual Grand Tour tastings—and tickets for the three evening events are on sale now! After a highly successful run in late 2021, the Grand Tour will be returning to its usual spring period, with two exciting new locations to provide a

Solar array installation at Jordan Vineyard & Winery with Stellar Energy May-June 2012: the final phase of a five-year energy efficiency program. Our power bill is going from $140,000 per year to $75. Be sure to subscribe to our channel for upcoming videos.

Winemaker George Skouras explains what a pump over in winemaking is and why it is important in making red wines in order to aerate the fermenting wine and help with the extraction of tannin and color. Ask a Winemaker filmed with George Skouras in Chicago at Red & White Wines See all of our videos

Take a £4.50 or $6 dollar bottle of cheap supermarket wine, the kind you don’t really even want to cook with and pass it off as wine from the finest châteaux in Bordeaux. This is a budget booze hack that will save you a small fortune, especially if entertaining ponces!

Rhône Valley winemaking star Stéphane Ogier explains the new canopy management plan he employed in 2019 in his Côte-Rôtie vineyards.

Viticulturist Brent Young discusses bud break of the 2010 vintage, which occurred in late March in the Alexander Valley and signifies the start of our vineyards’ growing season. Protecting the grapevine buds from frost and recent weather conditions are also highlighted. To view the full vlog post, visit http://blog.jordanwinery.com/2010/04/budbreak-video-a-look-at-the-start-of-our-season.

The difference between “Gros Lees” and “Fine Lees” and their importance in winemaking is discussed by Olivier Humbrecht, Master of Wine. Thanks to Jessica Bell of the MidWest Wine School who teaches WSET classes and provided a few questions. This video was shot at the Renaissance des Applelations tasting in NY. Subscribe to Ask a

Today’s video is a dive into the world of wine glasses, we’re going to explore how different shapes and styles can impact your wine-drinking experience. As you know, there are countless wine glasses out there, each claiming to enhance the flavors and aromas of your favorite wines. Today, we’re going to put that to the