Please Pass the Dijon

Oregon Chardonnays find their footing with a different clone.

Down with Boring Pinots

Some American growers are embracing genetic diversity and making better wines for it.

Crushed Out

CHOW visits Napa winery Clos Du Val and learns how wine is made.

When to Pick

How do winemakers decide when their grapes are ripe?

Zinfandel's Not the Ugly American

That loud, blowzy wine gets tamed.

What's the Difference Between a Pluot and an Aprium?

Bizarre fruit machinations.

Chile Wises Up

It’s no longer a factory for inexpensive, imitative wines.

The Syrah Boom That Wasn't

Why do people think this wine sucks? And does it?

The Tables Have Turned

American winemakers learn the secret to great Viognier; meanwhile, the French lose their touch.

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy.

The Wines of Alto Adige

Perhaps the greatest whites in the world.

A Plunge into Cheesy Lava Sauce

This week’s mission: a health-conscious Dunkin' Donuts offering, and a hot new Taco Bell item.

The Magic of Old Old-World Wine

Tasting the ancestors of Chardonnay and Sémillon.

Sangiovese, 100 Percent

The oft-maligned grape, with a little work, can make good wines.

Northern Light

Washington state’s Cabernets benefit from long hours of sunlight.