Livermore Valley has been named Wine Enthusiast’s “Wine Region of the Year,” recognizing a region whose influence includes the spread of Concannon cabernet sauvignon clones and the Wente chardonnay clone across the Western United States. The news came as the Tri-Valley celebrated its wine and food scene at the 24th…

C.J. McCollum’s life as an NBA player may seem far removed from running a vineyard, but the Atlanta Hawks guard sees a lot in common between the two. Both demand patience, hard work and attention to detail—and both require adapting to factors beyond your control. McCollum and his wife, Elise,…

For generations, boxed and bagged wine has been associated with inexpensive, mass-market bottles. Now, producers are trying to change that reputation by putting carefully made, distinctive wines into flexible pouches with built-in taps. Chicago beverage consultant Dylan Melvin, co-founder of My Dear Friends, sells small-production wines from family-owned growers in…

American wineries are increasingly releasing sparkling wines aged for years on their lees—the yeast cells left behind after fermentation. This extended aging can give the wines greater complexity and a creamy texture, with flavors such as brioche, shortbread, and toasted nuts. Some bottles spend five to seven years aging this…

Wine corks can pile up in a drawer, but they’re also handy materials for simple crafts and household fixes. Here are six ways to put them to use: Place-card holders Cut a shallow slit lengthwise into a cork and slide in a place card. For a more polished look, add…

As wine becomes less profitable, a former Napa farmer is finding a new use for wine grapes: turning them into raisins. The raisins are sold under the label The Wine RayZyn Co. Wine grapes aren’t typically used to make raisins, so The Sacramento Bee’s food team sampled the product in…