Austrian winemakers in the Wachau region have turned scandal into opportunity.

A new wave of Greek wines is now available in the United States; the panel tasted 20 reds from recent vintages.

It is simply untrue that red wine and cheese cannot complement and improve each other.

Some of the wines of Italy’s Valpolicella region, which stretches northward from the outskirts of Verona into the foothills of the Dolomite mountain range, are among the country’s grandest reds.

The panel tasted 20 auslese rieslings, a brilliant category of wines, from the 2010 vintage.

A good pizza margherita is a platonic ideal, elegant in its simplicity. Why not pair it with Champagne?

Promising whites lift a vintage presumed to be forgettable.

The panel tasted 20 Rioja reservas, aged wines you can drink without paying a fortune or waiting them out.

Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables.

A new generation has fallen in love with Château Musar, a wine with an unusual provenance: the Bekaa Valley in Lebanon.

Vignerons, old and new, aim to bring a fresh spirit to region and its wine.

As wine consumption sinks across much of Europe, the industry is trying hard to develop new markets, especially in Asia.

The modern age of wine — how it is made, how it is marketed — just may have begun with the 1982 vintage of Bordeaux.

The Saadé brothers, scions of a Lebanese-Syrian family of Greek Orthodox origins, want to make wines that can hold their own against the most polished examples from Europe or the New World.

The panel tasted 20 bottles of Oregon chardonnay from recent vintages, lively wines with enticing textures.

The collector, Rudy Kurniawan, was taken into custody in Los Angeles on charges filed in federal court in New York.

The reasons for decanting, or not decanting, wine are hotly debated and little understood, even among experts.

Move over Bordeaux (and all those other Bs). Make room for Bourgueil.

The wine panel recently tasted 20 reds from Etna, one of the most exciting and remarkable wine regions in Italy.

Bad weather last year leads to a grape harvest that’s down 60 percent, a painful tradeoff for making a top pinot noir.

A feud in in the Loire over a classification system for sweet wines turns personal.

Inside the Italian restaurant on Great Jones Street.

The panel tasted 20 Gigondas from recent vintages, finding the wines to be sound, fruity and generous.

Nowadays, rather than a perfumed delicacy, a bottle of Côte-Rôtie is more likely to be a powerhouse, big and fruity.

A rash of wine bars and restaurants have opened in the last three years with the result that imbibing in the Thai capital has never been more accessible or more interesting.

Produced by small vintners on the northern stretch of the river, Hermitage retains qualities that made it a favorite of Thomas Jefferson.

The wine panel recently tasted 20 reds from Douro, a fascinating, rapidly evolving region.

The chickpea cooking liquid is the base of this soup.

The wines of Galicia are very different from Spain’s more usual heartier fare.

Mr. Quintarelli’s wines, produced from grapes from the Veneto region of Italy, were expensive and rare, made with painstaking care and attention to detail.