Robin Garr

When the conversation turns to Italian wine, I immediately think of delicious reds like Chianti and Brunello. But Italy makes really good white wines, too.

Some days it feels as if inflation is unstoppable: Food, gas, real estate. Where will it stop? But a familiar New Zealand wine offers a wisp of hope.

Quick! Who can tell me what a wine maker and a chef have in common? Stumped? They can both blend ingredients to create delicious flavors.

Here's a dilemma: I found this tasty Loire red, but there's not much made and it's hard to find. Should I share it with you anyway, dear readers?

You and I need to breathe, and so does every member of the animal kingdom. But do we have to let our wine breathe? That's a little more complicated.

Last week we talked about what makes a $40 Rioja worth the toll. Today's let's flip the script and ask how to guess if an $8 Rhône wine is worth drinking.

Whoa, it's been a long time since I've enjoyed a good, quality Zinfandel. How about you? It's just not a variety that I think about much anymore.

Pinot Noir, Cabernet Sauvignon, Chardonnay, Riesling: Some of most beloved wine grapes are planted around the world. Chianti's Sangiovese, not so much.

I once lived in a NYC neighborhood so Greek that even ATMs defaulted to Greek. We ate a lot of tasty Greek food and drank a lot of good Greek wine.

Suddenly the leaves are falling, it's cold outside, and Thanksgiving and the holiday season are upon us, ready or not. Are we ready to give thanks?