The room-temperature rule was written for stone-walled rooms and fireplace warmth. Modern kitchens have made it a quiet disservice to every bottle of Gamay sitting on the counter.
Pinot Noir
A small cellar in the middle of red-wine fermentation, two open-top fermenters side by side, both filled with the same…
A host pours a magnum of Champagne into a wide-bellied crystal decanter and sets it on the table to “let…
The ribeye arrives well-marbled and rested, and the diner who has read enough to know better than to default to…
Whole-cluster fermentation is Pinot Noir’s most consequential cellar decision: stems in or stems out, no third option. What the technique really delivers.
In a private cellar somewhere in Southern California, a magnum of Domaine Georges Roumier Bonnes-Mares 1923 sat on a rack…
At Romanée-Conti, the most-priced vineyard on earth, the cellar team buries cow horns packed with manure across the monopole each…