Like Chardonnay—but far more dependably—you’ll find Cabernet Sauvignon nearly everywhere wine grapes grow. Because it can. Stick some Cabernet Sauvignon wood in the ground and out pop leaves—in Bordeaux, famously; in California and Italy, famously and infamously; and in Washington State, Australia, Chile, Argentina, South Africa, Spain, even Uruguay and Mexico. (And many other places, too.) What Cabernet Likes About the only thing that Cabernet Sauvignon needs is warmth. Too cool a soil or climate and the wines it makes are vegetal-tasting and green, with flavors such as bell pepper or asparagus. (Too warm, and it comes off jammy and [...]

One night, many hundreds of years ago, the grapevines cabernet franc and sauvignon blanc nuzzled up to each other, somewhere in the Bordeaux region of France, and made a baby. They took the first halves of each of their names and called the kid “cabernet sauvignon.” As with so many children, cabernet sauvignon has mightily outshone its parents. It is the most sought-after red wine grape on the globe and, unlike either of its parents, is planted in nearly every country that grows grapes into wine. It ripens later than either of its parents, developing more color, structure and flavor. [...]

Sauvignon Blanc does one thing overwhelmingly well—it stands out in a crowd. Of all the world’s wines, there’s no mistaking a pure Sauvignon Blanc [SOH-vee-nyawn BLAHNGK] for any other wine (unless, sadly, as some winemakers now make it, in imitation of an oaky Chardonnay). What It’s Like = Where It’s Grown Sauvignon Blanc from a cool climate—its most classic rendition—is possessed of a notably acidic edge and the memorably piercing aroma of one or more of these: gooseberries (admittedly, not something with which most Americans are familiar), grapefruit rind, lime zest, fresh-cut green bell peppers or passion fruit. Riper Sauvignon [...]

Chardonnay is easily the most ubiquitous fine wine grape grown on the globe. Wherever wine drinkers go, Chardonnay wine was there before them. (Except in Bordeaux, where both the law and local vainglory consign its wine to the shops.) Chardonnay is everywhere for two reasons: it is relatively easy to raise, and, of itself, is fairly neutral—a perfect canvas on which to paint depth and variety of flavor. Terroir Like Pinot Noir, its red counterpart (and father), Chardonnay reflects its terroir. In cooler climates, its wine is lean, crisp and high in acidity. In warmer places, Chardonnay gives up [...]

Answers to frequently asked questions about sulfites in wine What are sulfites? Sulfite describes forms of sulfur (sulfur dioxide, for example, or sodium sulfite or sulfate) that are present in wine. Sulfur is a nonmetallic element that is very common in nature and is, in fact, essential to life itself. Sulfur has been used since ancient times for many purposes, including the cleaning of wine receptacles by both Egyptians and Romans. Sulfur has been a food additive since the 17th century and approved for such in the United States as long ago as the 1800s. Sulfites are currently used [...]

This member of the family Pinot (so named because their grape clusters resemble small pine cones) lies – in color, flavor and aroma – between the “white” Pinot (Blanc) and the “black” Pinot (Noir). The name comes literally as a mix of the others’ two colors. Gris means “grey” in French; Grigio, the same in Italian. But the name “Pinot Gris” is merely semantic. In truth, Pinot Blanc’s grapes ripen to a soft yellow-green; Pinot Noir’s, to a deep blue-black; and Pinot Gris’, to a color somewhere in between magenta and (oh, yeah) hot pink. Where it grows Widely [...]