Every issue, organized by what you want to learn.
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These 6 issues, in this order, are the fastest route from second-guessing to tasting with confidence.
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The Saturday flagship by topic, plus The Decant, our Wednesday sidebar on wine culture. Filter to what you want.
Regions & Terroir
The country on the label used to predict a wine’s style. Climate and the winemaker’s intent do now, and the label still hints at both once you know what to read.
The Decant
The Maestro trained the winemakers who beat France in 1976. Most people drinking Napa today have never heard his name.
Tasting & Palate
Fruitiness is an aroma your nose reads. Sweetness is sugar your tongue measures. Learn to keep them separate and your preferences will finally make sense.
The Decant
The winery sells it to its members for around $1,000. On the open market it fetches 4x or more. That gap is the most honest lesson in American wine.
Tasting & Palate
This is the difference between smelling a wine and decoding it.
The Decant
A month of anniversary coverage treated 1976 as Napa’s victory lap. The prize that actually mattered was quieter, and it still shapes what you pour today.
Regions & Terroir
Cool or warm, the vineyard’s climate sets a wine’s sugar, acid, and alcohol before fermentation starts.
The Decant
A $1.36 billion sale ended the family’s claim to the label. What they kept couldn’t be sold.
Tasting & Palate
One quarter, eleven issues, one shift: you started tasting choices where you used to taste magic.
The Decant
The business rewards volume and penalizes moderation. That’s finally starting to crack.
Buying & Value
Cultured yeast, fining agents, added sugar, and sulfur all go in. Here’s how to taste the difference.
The Decant
The scale promised objectivity. The economics and the science tell a stranger story.
Buying & Value
Vessel, method, and blend: one Saturday afternoon each.
The Decant
Before Netflix’s Uncorked, the wines that made and unmade Napa’s mythology.
Tasting & Palate
The hidden role of lees: bread, cream, and texture explained.
The Decant
What 2004’s wine moment can teach us about the one coming next year.
Tasting & Palate
Vertical, horizontal, axial: a working method for the wines that actually move you.
Regions & Terroir
The most important Bordeaux you’ll never drink is the one the winemaker rejected at the bench
Tasting & Palate
Concrete, clay, and large-format oak each solve a different problem.
Regions & Terroir
Three variables explain most of what’s in your glass.
Tasting & Palate
Memorizing regions and grapes never built confidence. Here’s what does.
Tasting & Palate
And the one question that tells you instantly whether a wine has it.
Tasting & Palate
That flinty, stony quality in wine? It’s not coming from the soil. Here’s the real science.
Wine Culture
Sam Parr just told 1.5 million people that taste is a moat. The New Yorker, New York Times, and Silicon Valley also weighed in this week. Here’s what they’re missing.
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