Author: Nick Antonaccio

Have you shared a bottle of wine in a group setting – restaurant meal, dinner party or wine bar – and fell in love with the wine on the spot? It instantly hits all the right hot buttons of your

I’ve penned several columns concerning the efforts of winemakers to create consistent wines from each vintage. That is to say, wines that are consistent in their aroma and flavor profiles and reflect the local terroir in spite of the impact

In last week’s column, I explored the evolution of Champagne as it became one of the most refined and cherished wines in the world. Several readers inquired to learn more about the origins of this elixir. I penned a column

During the height of the pandemic, I penned a column on the origins of Champagne. I was rewarding myself for venturing outdoors into the unknown, adhering to the strict protocols of that time, and then celebrating my adventures with a

Some of us celebrate hard; some hardly celebrate. Some of us wake up in the morning in an alcohol-induced fog; some of us wake up in our normal mental fog. As a public service, I’ve researched hangover remedies around the

In previous columns, I’ve focused on the evolution of the American wine industry, notably California and the Napa Valley. From its rocky beginnings in the 17th century to the early European immigrants seeking their fortunes during the Gold Rush era

Many of us have favorite wines produced from our favorite grapes. It may have been a long road of experimentation, but we’re in a happy place, a go-to wine that requires little forethought but assures us of enjoyment in each

In a recent column, I expounded on a time-honored and well-worn axiom in the wine industry: 90 percent of a wine is made in the vineyard. This implies that the characteristics of a wine are primarily under the influence of

Here we are in the third decade of the new century. My how time flies. It seems just a short time ago that we were celebrating the dawn of the new millennium. Much has transpired in our lifetimes, in the

I’ve referred to the term “terroir” multiple times in past columns. The French word roughly translates as a sense of place, invoking the uniqueness of a plot of land that serves as a vineyard for influencing the production of grapes.