Pairing varietals with food is not groundbreaking. Serve a crisp white with your sea bass or a bold red with your steak and dinner is a safe bet. But according to the experts, there’s a right (and a wrong) way to pair your wine with water—a process referred to as ... More

While navigating an extensive beer and wine list can be a breeze, the ins and outs of sake still remain a mystery. To help you get savvy, DuJour sat down with three sake sommeliers—Cherry Izakaya’s Chris Johnson, Tocqueville’s Roger Dagorn (a.k.a. the “sake samurai”) and The House of Gekkeikan’s Vice ... More

When I received a bottle of a newly launched wine called Fichimori and was told to serve it “well-chilled,” I was skeptical to say the least. An Italian red, served cold?! I’d always been under the impression that red wine should be enjoyed just below room temperature and just above ... More

If you swoon over crispy octopus, velvety urchin, salty pearls of caviar and bottles of bubbly, add this to your New York City dining itinerary. Dom Pérignon’s head winemaker Vincent Chaperon teamed up with Chef Yim Jung-sik of two Michelin-starred Korean restaurant Jung Sik to create an indulgent ... More

Give your best bottles the respect they deserve with tools and accessories that have the wine world buzzing. They range from the simple (a modular wine rack) to the complex (a preservation system that keeps bottles fresh for a week) and everything in between.      MORE: Are We in a Chardonnay Revival? More

Time in Jose Ignacio seems elastic. In the sleepy beach town, nestled along the Atlantic coast in Uruguay’s Maldonado region, things happen never as they’re planned and only if and when they’re meant to. If you agree to meet your friends for dinner at 8, everyone might finally pad down ... More

The wine world is ever-evolving—a seemingly endless flow of new expressions, brands, styles, regions and winemakers—so for the casual oenophile, it’s often hard to determine which trends are worth taking seriously. Here’s an example: If you think that rosé should be strictly reserved for summer… think again. As ... More

Perhaps no one in the world is more knowledgeable on the subject of champagne than Richard Juhlin, a Swedish bubbly fanatic who's sampled an estimated 8,000 different bottles. And besides holding an actual world record for most champagne tasted, the expert is released a 400-page hardcover book to share his ... More

In the back corner of a Manhattan restaurant, winemaker Cory Lane, of Napa Valley’s Frith Wines, samples the offerings of two California vintners, a bottle of red and white from each. He takes a sip, swishes and spits. “There’s a difference in personality and point of origin, what ... More

Beer, a beverage that has long been considered the redheaded stepchild of the wine-and-spirits world, is officially undergoing an image overhaul. Pop over to the Waldorf Astoria New York and you’ll notice the hotel’s own homegrown beer on the menu. One style is infused with lemon verbena from ... More