Bill St. John

This dish sounds so delicious in and of itself that wine seems superfluous. The very preparation layers on flavors. So, let's treat wine as a sort of sauce, bathing and...

The three regions of northeastern Italy are known colloquially as "the three Venices" ("le tre Venezie"), a name used on maps until just after World War II. Of the regions,...

Answering questions about wine is a big part of my job. People especially want to know what wine to serve with a certain dish or food. But many questions are...

Every six months or so, I round up my orphans and give them a home on this page. They're the wines I've sampled, at a tasting or while meeting a...

You can buy a Gala apple from New Zealand, Mexico, Chile, the U.K. and the U.S. and each will taste pretty much the same. That's the idea. Not so with...

Sauvignon blanc does one thing overwhelmingly well: It stands out in a crowd. Even the least initiated of wine tasters could not mistake a sauvignon blanc out of the bottle....

Nothing in this preparation puts up any blockades to wine enjoyment; no acidic vinaigrette, for example, to sour up a wine, or too much salt or sugar to war with...

Wine descriptions are like monsters under the bed: they're there and they're not. Whenever I detail a wine to people at a tasting (or, indeed, in tasting notes that often...

Some foods are "Just Say No" with wine. Don't drink wine with them, goes the thinking; they'll ruin the wine. One such food is the artichoke. This tasty thistle contains...

Unless you are reading this in Anchorage, this would be a good time of year to lay away those brawny Barolos, epic cabernet sauvignons and high-octane zinfandels. It's summertime; the...