A study shows there are four different "vinotypes" and that people should pick wines they like, rather than always going with what a server recommends.
Wine tasters from Sweden toasted victory on Saturday after winning the fifth edition of an international blind tasting contest, leaving last year's top contenders China and France in the dust, organisers said. Held in Burgundy in France's famed Cote d'Or wine-growing region, the contest saw 24 teams from around the world vying against each other to identify a range of wines by country of origin, grape varieties, appellations and vintages. The Chinese, who won last year's contest in a triumph that organisers said hit the world of wine with a "thunderbolt, came in ninth.
Matt Bellassai stopped by "The Morning Breath" and revealed how he cured his hangover while taping "Wine About It."
Today's Miss Havishams, instead of wearing faded wedding dresses among cobwebs and stopped clocks, wear Gwyneth Paltrow-approved athleisure and sip red wine while plotting a slow-burn revenge. Or, if the shirts are to be believed, gulp red wine. Why are women interested in buying tops that broadcast the trials and tribulations that occur behind closed doors?
With a few simple tradeoffs, you can customize your cocktails to stay on track with your health, so you can modify — not sacrifice — your vices.
Three years ago, Jason Wise released SOMM, a (surprisingly) compelling documentary about four wine aficionados working to pass the ultra-competitive master-sommelier exam. Now he’s back with a sequel of sorts, SOMM: Into the Bottle, which premiered on iTunes earlier this week. This film offers a glimpse into the lives of cult winemakers, like Jean-Louis Chave, Aubert de Villaine (Domaine de la Romanée-Conti), and Robert Mondavi, who produce some of the rarest, most valuable wines in the world.
For bookworms, there are new guides that delve into the history of beer throughout the globe, a guide to make cocktails to pair with your favorite classic movies, and a travel guide to give you inspiration for 52 different weekend wine getaways.
Nigma Talib, ND, a London-based naturopathic doctor, aesthetician and author of the forthcoming Younger Skin Starts in the Gut: A 4-Week Program to Identify and Eliminate Your Skin-Aging Trigger—Gluten, Alcohol, Dairy or Sugar believes these foods wreak havoc on our faces in different ways, along with accelerating aging. “These substances weaken the good bacteria in your gut while strengthening those that activate inflammatory mediators,” Talib tells Yahoo Beauty. The result: telltale breakouts, wrinkles and inflammation, depending on what your body is reacting to. Dr. Nigma Talib developed a personalized program for beautiful skin. The truth is these foods have been affecting us as long as we’ve been eating them, but it’s also worth noting that there’s more likely more of them in our diets than ever before—especially at this time of year.
Megan Specia for Mashable Photo: Reuters In what may be a first on the presidential campaign trail, Hillary Clinton endorsed an unknown, but amazing sounding treat: wine ice cream. During a campaign stop in San Antonio on Thursday, Clinton wove a story about the heavenly pairing into her response on a question about the Trans-Pacific Partnership. SEE ALSO: The best Photoshops from Hillary Clinton and Bernie Sander’s dance-off Clinton told the story of a pair of New York entrepreneurs who poured wine on ice cream and eventually created, manufactured and globally distributed the boozy dessert. This may be the first time Clinton has mentioned wine ice cream on the campaign trail.
Photo: “I sort of don’t exactly understand why me,” Diane Keaton admitted to Yahoo Style on Saturday evening before she was honored at the Hammer Museum’s 13th annual Gala In The Garden, sponsored by Bottega Veneta. They’re really practical.” The actress drew an array of art lovers and admirers to the Los Angeles party, including Will Ferrell, Julia Roberts, Ashley Olsen, Martin Short, Elizabeth Banks, Emma Stone, and Armie Hammer, as well as contemporary artists like Ed Ruscha and John Baldassari.
Not all wines are created equal — here's what you need to know about density, weight, ripeness, and presence on the palate for cheap and expensive wines.
After plenty of research eating pints of ice cream and reading up on Total Wine, we’ve managed to blend the two best things on the planet together: wine and Ben & Jerry’s.
It’s easy enough, as a wine writer, to weigh in on what goes best with what—Chablis with oysters, Chianti with pizza, or Maiskii Chernyi with Beshbarmak, the national dish of Kazakhstan (boiled horsemeat over noodles, and, honestly, you’d be more likely to get served vodka; but whatever). But burgers are another story.
Do you know what a Coravin is? How about if a bottle is “lightstruck”? (And if that’s a good thing?) These days, ordering wine when dining out requires a whole new language. Here’s a crash course in speaking fluently with a sommelier
While the process of “mulling” wine with spices dates back to Roman times, the word glogg—which once described a mixture of wine (dry red and port together, generally), a spirit (cognac) and spices, heated up—first appears in print in 1870 as the shortened version of “glödgad vin” or “glowing wine.”
Do you like heavy reds such as Cabernet and Malbec, or light ones such as Pinot Noir and Grenache? Do you like acidic whites (Sauvignon Blanc), or full-bodied ones (Chardonnay)?
The debate over whether alcohol is good or bad for you is a never-ending saga with scientific studies coming out to support both. The latest helps us understand why red wine is good for your health.
Ever since a massive heat wave hit Europe’s vineyards in 2003, winegrowers there have been racing to fend off the effects of global warming. Yet even they were stunned by a report last year in the Proceedings of the National Academy of Sciences, which predicted that by 2050— well within many of our lifetimes—most of the great wine regions of Europe will have totally lost their charms.
New York City-based periodontist Dr. Nicholas Toscano explains which items will hurt your smile—and maybe even your personal life. Dark Liquids—Duh! “Teeth absorb colored liquids—coffee, tea, cola, and wine—throughout your life causing intrinsic staining of the teeth, which is hard to remove,” says Toscano. “It neutralizes the acid in your stomach, which sends up some gastric juice reinforcements that belong nowhere near your tongue.” Brush after you drink it, get a cleaning every six months to prevent long-term damage, and avoid it before an important event. Onions and Garlic “Most of us know to steer clear of this bad breath duo, but it’s hard to do when it’s sometimes hidden as a flavor-enhancing ingredient,” says Dr. Toscano. “Raw onions are worse than cooked, with a lingering punch that is much harder to get rid of.” He says garlic will ward off more than just vampires, and is difficult to rinse away. Anything with Seeds “Poppy, strawberry and sesame seeds find lodging in every tooth cranny,” says Toscano.
It’s how you’re supposed to be sniffing—and tasting—your glass of wine. "Flavor is a combination of aroma, which is perceived through the nose, and taste, which is perceived in the mouth," Wine Spectator's executive editor Thomas Matthews recently explained to us.