If subtlety's your game, then you may favor crisp, minerally wines like those from Europe's cooler river valleys like the Mosel, the Danube and the Loire.

Chile faces massive economic impact from the quake. Its fishing economy and wine industry (10th in world production) may be heavily hit.

What to drink with fiery fare? Dairy works best, but who wants a glass of Grade A when there's wine or beer to be had?

Richard Fadeley has been sneaking around in the big bottle section and has found some surprisingly enjoyable wine at prices that will work with almost any budget.

Ever had a wine server tell you all about the soil, the aging (both years and barrels), the history, the rating scores and the winemaker's resume. Too much information?

Neil Duarte introduces us to a most impressive white wine made from the ancient Timorasso grape in the vineyards of Walter Massa.

In Santa Barbara County, Doug Margerum is nearly legendary. His wine shop and restaurant, Wine Cask, was ground zero for the emerging Santa Barbara County wine culture. But all that is now gone.

Tom Hyland reports that happily, 2004 was a great vintage for Brunello di Montalcino.

Simple but clean and well-made, affordable Pinotage in the modern style.

Spring is in full force in much of the Northern Hemisphere. It's time to start charcoaling those steaks and smoking that brisket. Randy Bucko Buckner offers some big Zins, crisp whites and more as he presents his monthly report on 100 new wine releases.

Simple and fresh, cleansing citric flavors make it a decent food wine at a quaffable 12% alcohol.

This modest, classically styled Rioja will cellar well but is mighty easy to drink right now.

Will surely gain complexity with years in the cellar; but bright fruit and easy tannins make it quite accessible now.

Is it OK to blend wines from different bottles? John Juergens does it all the time — as part of his wine-tasting class. Here's why.

Bright and tangy cherry fruit on the palate, with plenty of fresh-fruit acidity for balance and food-friendliness.

Lightweight and nicely balanced, it's a red that can be served with a light chill, and it goes very well with food.

Very young for a Reserva and still quite primary, it will reward years of cellar time. Still, it's enjoyable now.

Crisp, prickly carbonation tickles the nose and tongue. Crisp, dry, light and fizzy, with hints of pears and apples in the flavor.

This Aussie blend of 58% Viognier, 42% Marsanne is rich-textured, nearly dry and firmly acidic, a natural match with the fruits of the sea.

Offers a good sample of Nebbiolo style at a price well below Barolo or Barbaresco.