Beginner

Master of Wine Bree Stock compares Pinot Noir from Oregon and Burgundy. In under two minutes, there are years of education to unpack as Bree describes different fruit flavors, textural profiles that result from different chemistry in the grapes, tannin levels from different exposure to sunlight and more. This is a must watch for students

Wine and cheese can make for happy pairings if you follow some basic guidelines for choosing the wine and the cheese. Join Harvey Steiman as he picks a Cabernet Sauvignon and then matches it with a couple cheeses.

Jordan Winery’s baker extraordinaire, Cristina Valencia, offers tips and secrets for making the perfect homemade pizza dough crust with a full video demonstration. View the complete recipe on our website: http://bit.ly/1OE0IKL

What is Aglianico? Aglianico is a grape of Italian origin that grows quite well in the south of Italy but also in California. Marc Caparone of Caparone Winery talks about Aglianico’s origins and how they grow it and make it into wine in Paso Robles, California. Marc sat down with Ask a Winemaker in Chicago

How do I taste wine? How do I smell? How do I taste? All these questions answered and more as we talk to Alpana Singh! If you’d like to help The Good Stuff stay alive go here http://subbable.com/goodstuff If you’d like to tweet about The Good Stuff but can’t think of what to say, click

Burgundy is one of France’s most prestigious wine regions, producing some of the world’s finest Pinot Noirs and Chardonnays. But Burgundy doesn’t have to be complicated. Senior editor Bruce Sanderson and assistant editor Julie Harans break down the terroir, the grapes, the geography and the classification system. Explore Wine Spectator’s free newsletters: https://winesp.ec/3kKt9gG Introductory offer:

Frank Cornelissen used to ferment his grapes in amphora but now prefers to use small fermenting bins and then transfer the wine to amphora for aging. In this video he explains why. See all of our videos on Amphora and Kveri (qveri) : https://www.youtube.com/playlist?list=PLddUmDhg4G_JTWgyCVGgrFMwnB_xjrC_U In another video, Fred of Domaine de l’Ecu explains why he

Here’s my DIY greenery garland table runner with step-by-step instructions for making this elegant garland table runner and its colorful, mini flower bouquets. Whether you’re hosting a wedding reception, a romantic dinner party or holiday meals like Thanksgiving and Christmas, your guests will love this natural and simple centerpiece! ____ Visit https://winecountrytable.com/entertain/tablescapes/how-to-make-eucalyptus-greenery-garland-table-runner for full instructions.

We went to the 1st International Wine Meeting and Tasting to ask some wine critics what they think about Portuguese Wines (subtitles in Portuguese). Aproveitamos o 1º Encontro e Prova Internacional de Vinho para perguntar a jornalistas e críticos o que pensam dos vinhos portugueses (legendas em português).

What even is decanting? Why do we do it? How does it work? Which wines should be decanted, and for how long? Why haven’t you clicked the play button yet?! Introductory offer: Subscribe to Wine Spectator for just $12! https://winesp.ec/2JTLzy1 Explore Wine Spectator’s free newsletters: https://winesp.ec/3mDO9Xi

Dana Grande reveals a few tips she’s learned while developing the composting program at Jordan. View our complete blog post at http://blog.jordanwinery.com/2010/07/composting-at-our-vineyard-diy-tips/.

Pinot Noir producers and drinkers often talk about which clone of Pinot Noir was used to make a wine, but what exaclty is a clone? Winemaker Erica Stancliff at Trombetta Family Wines in the Russian River Valley explains that clones are like breeds of dogs with different personalities. Ask a Winemaker filmed Erica at Pinot

How to taste wine better, like a pro or a real connoisseur, Julien explains in this 3-part series the 3 steps of phases to a satisfying wine tasting that will allow you to enjoy and understand wine better. This Epidose #1 of Julien’s 3.5 Minute Wine School, a YouTube video series to increase your knowledge

Nothing draws a crowd like a beautiful charcuterie board overflowing with fine cheeses, enticing meats, fruits, nuts, sweets and more. Wine Spectator’s editors share 3 keys for constructing a winning cheese board, tips on how much you need, an easy hack for stunning salami rosettes and 4 wine-pairing recommendations! Explore Wine Spectator’s free newsletters: https://winesp.ec/3ybfcz8

White wine grapes Grenache Blanc and Grenache Gris are compared by Jon Bowen of Domaine Sainte Croix who makes them in Languedoc, France. Jon sat with Ask a Winemaker in Chicago at Red and White Wines in the spring of 2014. See all of our videos with Jon Bowen from Domaine Sainte Croix in Corbieres:

Second-generation vintner John Jordan welcomes viewers to his winery’s video blog, The Journey of Jordan Winery, http://blog.jordanwinery.com, and discusses what types of news and tips viewers will find at The Journey and encourages feedback.

It feels like it’s steaming everywhere across the globe. So wait no more! We present you with the best $10~20 white wines we’ve selected! A lot of people showed their concerns regarding the ‘paid promotion’ disclosure at the start of the video, and what exactly the video was promoting. Let me explain the details of

(GA, Geek Alert rating) How do you know when the grapes are ripe? Michael Etzel, winemaker/partner at Oregon’s Beaux Freres, explains the signs. Harvey Steiman, Wine Spectator editor at large, conducted the interview and shot the video (!).

Looking for a few, quick tricks for your next floral arrangement? Tune in as Nitsa Knoll, Director of Hospitality at Jordan Winery, provides six easy tips. For more home entertaining videos and blogs, visit: https://winecountrytable.com/entertain.