To make a white wine, green-skinned grapes are pressed, and the skins are removed. If the skins are left with the clear juice for a period, the wine becomes an “orange” or “amber” wine. To make red ...

If you’ve tasted the Italian grape Trebbiano recently, it has likely been as the base for authentic balsamic vinegar or a ...

Pinot Noir is red, right? Well, yes. And no. Which is to say, it doesn’t have to be. Like almost all red grapes, the flesh of a Pinot Noir grape is pale green, which means that if you crush the grapes ...

Sign up to get Matt Kettmann’s Full Belly Files, which serves up multiple courses of food & drink coverage every Friday, going off-menu from our regularly published ...

Gaja estate in Piedmont, Italy, is an iconic producer of red wines; bottles of Barolo and Barbaresco easily demand triple-digit prices. But several new projects show a focus not on the Nebbiolo grape ...

“People have been making wine for thousands of years; it’s not hard to make wine,” says Jimmy Corrado, whose family has run Corrado’s Market in Clifton for over 50 years. That’s heartening to hear ...

Chenin Blanc is kind of the underdog of white wine grapes — but in the best way. Originally from the Loire Valley in France, this versatile grape can do it all: crisp and dry, sweet and rich, still or ...

White wine enthusiasts have fallen hard for sancerre. This Loire Valley appellation, known for exceptional sauvignon blanc, ...

White Pinot Noir was invented in Champagne and perfect around the world. Pinot Noir is red, right? Well, yes. And no. Which is to say, it doesn’t have to be. Like almost all red grapes, the flesh of a ...