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Variable weather conditions encompassing both rain and heatwaves, and producers fighting against mildew and acid rot, have made for a challenging vintage.
It’s uncanny, but if I gauge it right, I can summon my wife as if by magic. Mrs R’s hearing is at its most acute in that lull between her afternoon Earl Grey and evening G&T, at which point she can hear me pop a cork from two floors away. She’ll be down in a trice,
This region is about more than just fancy chateaus. Learn its history, top appellations, varieties and how its winemakers are embracing sustainable practices.
The U.S. sommeliers and wine buyers who judged this annual competition highlight their favorite wines and offer insights into the region’s freshness and diversity
Buyers' Selection Recognizes the Best of the Loire winemag.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from winemag.com Daily Mail and Mail on Sunday newspapers.
Illustration by Alyssa Nassner Imagine a cold, snowy evening in January. By 4:45 p.m., the sun has set. You open a crisp Assyrtiko or Muscadet, alongside fresh paella. Suddenly, it’s summer. Paula Rester Salinas, beverage director of Side Street Hospitality Group in Fredericksburg, Texas, describes this sort of pairing as magical, “because it transports you elsewhere.” High-acid wines like Assyrtiko, Vermentino and Muscadet offer an impression of salinity, which suggests “the kind of piercing acidity that a spritz of lemon would have, and a hint of brine or salinity that a squeeze of lime and pinch of salt would give a dish,” says Nils Bernstein, contributing food editor at