Some folks absolutely hate it. In our April 2023 print issue, Marshall Tilden III, the head of the Wine Enthusiast Academy, Wine Enthusiast’s WSET education program, came out swinging against buttery Chard, albeit judiciously. “[Unlike] other, and more simple white varietals, the complexities of Chardonnay stand strong on their own without needing to soften, or transform, the flavor profile,” he said at the time. Although malolactic conversion “can round out the acidity, softening the wine on the palate, I much prefer a Chard with searing acidity that has me craving a second sip.”

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On the other side of the spectrum, however, the style isn’t hurting for fans. “Sometimes, there’s no substitute for the decadence of a barrel-aged Chardonnay,” says Writer-at-Large Tom Capo, who reviews Sonoma County wines. “There’s a certain voluptuousness to well-made buttery Chardonnay that just hits different—especially during crab season. The velvety mouthfeel and rounded flavors of this style of Chardonnay accentuate the texture of succulent crab meat.”

Writer-at-Large Michael Alberty, who reviews wines from Washington State, Oregon and Canada, similarly adores buttery Chards, but with a caveat. “I look for Chardonnays that provide a bit of butter without making me feel like I’ve licked the bottom of a Land O’Lakes tub,” he says. “I’m in heaven if I find a Chardonnay that combines butter with elevated acidity.” Superlative examples are a match for fare like crab cakes and blackened catfish.

This is all to say: Even those with a preference for buttery styles have their limits. It’s key to find one with a balanced flavor profile, which describes all the buttery Chardonnays on this list. Hailing from Sonoma County to Napa to Oregon’s Yamhill-Carlton AVA and beyond, these bottlings hit the sweet spot between butter bomb and nose-searing acidity.

Three Sticks 2021 Gap’s Crown Vineyard Chardonnay (Sonoma Coast)

This full-blown, toast- and butter-scented wine boasts rich fruits, a mouthfilling texture and a lingering finish. Spicy toasted-oak aromas lead to vanilla, poached pears, toasted almonds and cream flavors that swell on the palate and linger on the finish. Editor’s Choice. 97 Points  — Jim Gordon

$ Varies Wine-Searcher

Hendry 2021 Barrel Fermented Chardonnay (Napa Valley)

Creamy but complex, this elegant wine made from mature vines glides across the palate, sharing subtle oak smoke, toasted almond, butter and Bosc pear flavors in fascinating layers. Silky in texture, nicely dry and long on the finish, the wine is something for a special occasion with a great meal. Editor’s Choice. 96 Points   — J.G.

$34 Wine.com

Lombardi 2020 Chardonnay (Sonoma Coast)

Creaminess in the texture and deftly layered flavors give this extraordinary wine an almost irresistible attraction. So light but so rich at the same time, the wine offers vanilla, butter, poached pears and hints of caramel and toast, while the finish is delicious and lingering. Great for a special occasion. 95 Points   — J.G.

$ Varies Wine-Searcher

Beringer 2021 Private Reserve Chardonnay (Napa Valley)

Seductive, almost-sweet aromas of butterscotch, toasted baguette and poached pears lead to a rich, luscious palate that echoes the aromas and coats the palate with vanilla, butter and pear syrup flavors. A full body, ample oak spices and an extra-rich texture make this classic wine a show-stopper.94 Points   — J.G.

$44 Total Wine & More

Knights Bridge 2021 KB Chardonnay (Sonoma County)

This smooth and silky wine emphasizes delicious apple and pear flavors, keeping the buttery, oaky notes in the background for a complex and harmonious effect. Granny Smith apples and Bosc pears meet mild vanilla, toast and almond flavors that linger through the finish. Editor’s Choice. 94 Points   — J.G.

$29 Wine.com

Big Table Farm 2021 Chardonnay (Yamhill-Carlton)

What’s not to love about aromas like lemon curd, toasted filberts, butter and a touch of fresh basil? Classic stuff. Elevated acidity and a brisk mouthfeel accompany flavors like buttered popcorn, pan-seared scallops drizzled in lemon juice and balsa wood. Pair this wine with a thick, firm halibut filet. Editor’s Choice. 93 Points — Michael Alberty

$39 Gary’s Wine & Marketplace

MacRostie 2021 Wildcat Mountain Chardonnay (Sonoma Coast)

As inviting and buttery as a croissant, this soft and creamy wine is loaded with vanilla, fresh butter and baked apple flavors on a broad, melted texture, with just a hint of acidity for balance. Pour during cocktail hour for your Chardonnay-loving friends. 92 Points   — J.G.

$45 Wine.com

Beringer 2021 Luminus Chardonnay (Oak Knoll District)

This is a big, broad and oak-influenced wine. Winning aromas of toasted almonds and pear tart are followed by a rich palate of peach nectar and brown butter. Good for sipping alone, the wine will also pair with indulgent seafood and chicken entrees. 92 Points   — J.G.

$24 Total Wine & More

Textbook 2022 The Pey Family Chardonnay (Sonoma County)

Tropical fruits meet ripe apples in this well-balanced, fresh and forward wine that also sports tempting accents of vanilla, toast and butter. It’s light enough for a cocktail party and rich enough for almost any appetizer. Editor’s Choice. 92 Points   — J.G.

$23 Wine.com

Chalk Hill 2022 Chardonnay (Sonoma Coast)

Broad, generous and buttery, this silky-soft wine is full-bodied, carrying fresh apples, pears and vanilla to a lingering finish. Oak accents like toast and nutmeg dress it up nicely. 91 Points   — J.G.

$19 Wine.com

Aeris 2021 Chardonnay (Sonoma County)

Milky aromas and a subtle blend of oak, butter and baking spices invest this medium-bodied and well-balanced wine with good complexity. Balancing richness with a tang of acidity, the wine is both appetizing and rather deep. Best Buy. 91 Points   — J.G.

$ Varies Wine-Searcher

Carol Shelton 2022 Wild Thing Chardonnay (Sonoma County)

Ripe and plump, this unusual blend of Chardonnay plus 10% Roussanne and 8% Viognier is full bodied, almost thick-textured, and lays on the vanilla, cream and butter flavors. Seeming low in acidity, the mouthfeel is viscous and soft but a hint of lemon peeks through to keep it balanced. 91 Points   — J.G.

$18 Total Wine & More

World’s End 2019 Rebel Rebel Reserve Chardonnay (Napa Valley)

Pastry-like flavors give this fun, creamy-textured wine an almost sweet effect as notes of vanilla, croissant and butter bathe the palate in richness. Good fruit acidity and elevated alcohol keep it powerful through the finish. 91 Points   — J.G.

$ Varies Wine-Searcher

Why You Should Trust Us

All products featured here are independently selected by our team, which is comprised of experienced writers and wine tasters and overseen by editorial professionals at Wine Enthusiast headquarters. All ratings and reviews are performed blind in a controlled setting and reflect the parameters of our 100-point scale. Wine Enthusiast does not accept payment to conduct any product review, though we may earn a commission on purchases made through links on this site. Prices were accurate at the time of publication.

The post Hate Buttery Chardonnay? Try These and Get Back to Us appeared first on Wine Enthusiast.

Renowned bartender Tony Abou-Ganim had his first Tommy’s margarita in 1995, a few years after Julio Bermejo created it for his family’s San Francisco restaurant, Tommy’s Mexican. It was the best margarita he’d ever had up until that point. The use of fresh citrus and 100%-agave tequila seemed radical, at the time.

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“Sure, we had Patron, and Herradura, a little El Tesoro, but definitely nowhere close to the selection we have today,” Abou-Ganim says. “Tommy’s was ground zero for 100% agave tequila.”

That’s why many in-the-know mixologists credit the Tommy’s margarita for the rise—and current obsession—with agave spirits in the United States. Here’s everything to know.

What’s the Difference Between a Margarita and a Tommy’s Margarita?

Tommy’s marg notably doesn’t contain orange liqueur, as the restaurant had allegedly cut the essential margarita ingredient from its formula. Losing that element of sweetness, which can easily cover up low-quality ingredients, placed a greater emphasis on the freshness of the citrus and the quality of the tequila. That attention to detail may seem like no big deal today, but was groundbreaking 20-something years ago.

In fact, it was the Tommy’s that inspired Abou-Ganim—one of the pioneers of the modern day cocktail revolution—to use fresh limes. An early adopter of the practice, he brought it to the Bellagio in 1998, and remains ardently committed to doing so everywhere he works. (As the resident master mixologist for Nevada’s Allegiant Stadium, Abou-Ganim’s crew of bartender’s hand-extract lime juice for the 6,000-plus margaritas that are served during every Las Vegas Raiders football game.)

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Though the Tommy’s margarita certainly helped to spread the gospel of fresh citrus, the way it—and Bermejo—evangelized quality tequila was truly game changing. “It highlights the spirit itself and doesn’t detract from that in any way,” says Jonathan Adler, the beverage director at Shinji’s in NYC. “You taste the tequila and only the tequila.”

But back when the drink was first created, that wasn’t necessarily a good thing. When bartender Jacques Bezuidenhout first tried Tommy’s margarita, in either 1999 or 2000, he had a pretty low opinion of tequila. He couldn’t stomach the widely-used cheap brands, he says, and hadn’t had a margarita with quality tequila until he walked into Tommy’s Mexican. His perception was forever changed.

“In its simplicity, it really boosts quality 100%-agave tequilas, but can also show the flaws in bad tequilas,” says Bezuidenhout. “The spread of the Tommy’s marg and its story has definitely helped in the agave boom.”

From San Francisco to Across the Globe

Proof of the drink’s impact is in the numbers. The U.S. agave market has skyrocketed over the past few years: In 2022 alone, nearly 30 million nine liter cases of tequila and mezcal were sold, according to the Distilled Spirits Council of America—a 273% volume increase from 2003.

“A lot of its success is due to Julio [Bermejo] traveling and taking his family’s recipe and story on the road with him over the last 25 years,” Bezuidenhout says. “His energy and tequila knowledge and passion for tequila helped to make this drink infectious around the world.” Tommy’s margaritas are now served in cocktail bars across the globe; Bezuidenhout has even seen it on bar menus in small towns in New Zealand and South Africa.

You May Also Like: Breaking Down the Difference Between Mezcal and Tequila

Dominic Venegas, a bartender turned spirits brand ambassador, says he’s seen a number of variations on the drink sprout up in recent years, including ones with saline, lime juice blends, flavored agave nectar and other sweeteners like honey and molasses. Still, he prefers the original.

“It always seems to start a conversation about its origins, relevance in cocktail evolution, discussions about classics or love for agave,” he says.

Plus, as Adler puts it, Tommy’s margarita is “absolutely crushable.”

How to Make a Tommy’s Margarita

Recipe by Julio Bermejo

The post How Tommy’s Margarita Helped Fuel the Tequila Boom appeared first on Wine Enthusiast.

What can attendees anticipate? We spoke with ProWein director Peter Schmitz to find out.

Wine Enthusiast: It’s been an eventful year in the drinks business. Will this be reflected in the main themes at ProWein 2024?

Peter Schmitz: One of the secrets of ProWein’s success—in addition to its consistent focus on trade visitors—is the way it looks to the future and proactively develops market-driven formats. As a partner for the wine and spirits industry, ProWein picks up on the requirements of the market year after year and develops solutions and new approaches—such as the premiere of the special show on the topic of “no-and-low” at the last ProWein. ProWein 2023 was the first trade fair in Europe to provide this current industry trend with a dedicated stage. This year, we continue from this premiere: With the motto “ProWein Zero,” everything will revolve around “no-and-low” in a special area in Hall 1—supported by a dedicated tasting zone also in Hall 1.

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In addition, our long-standing trend scouts Stuart Pigott and Paula Redes Sidore have once again identified current trends in the wine industry. The first one is “PiWi Take Off”—fungus-resistant grape varieties have been around for around 20 years, but only now do they seem to be on the verge of a breakthrough. Second: “The Arrival of Robotics at the Vineyard.” Harvesting machines have been rolling through the vineyards since the early 1970s. But the real breakthrough only seems to be imminent now, as the technology can not only reduce cultivation costs, but also tackle the problem of labor shortages.

Finally, the third topic is “The Great Drought in the Vineyard.” What solutions are there for water shortages at vineyards? A central question for the entire wine industry. In the “Trend Hour Tastings” on ProWein Sunday and Monday visitors can find out about these trends firsthand at a moderated tasting.

WE: What’s changed in the wine space since last year?

PS: In many regions and countries, we are seeing a decline in wine consumption. However, there is a growing demand for spirits and we have responded to this. This year, a new feature at ProWein will celebrate its premiere: ProSpirits, the brand world for spirits. In Hall 5, everything revolves around spirits—the market segment with great potential. About 500 exhibitors from more than 40 countries will present their products in an area of around 4,800 square meters; that’s 1,000 square meters more space for spirits than at the last ProWein.

Spirits professionals from all over the world can expect separate areas for product groups such as whiskey, Cognac and brandies and country participation from Denmark, Greece, Ireland, Korea, Mexico and the U.K. The ProSpirits Forum with masterclasses will complement the program.

In addition, we have the trend show “same but different,” close to the ProSpirits section. The trend show for craft drinks was launched nine years ago specifically for the target group of the hip, urban bar community. It has been an indispensable component of ProWein and the event for the scene from the star. At ProWein 2024, visitors can expect 1,100 square meters of exhibition space with around 120 exhibitors from 27 countries.

WE: Will there be any new or unexpected faces at ProWein this year? What’s the significance of their attendance?

PS: A lot is happening in the area of sustainability. For many years, thanks to internationally active associations and initiatives such as Bioland, Demeter, Ecovin, Fair’n Green, Respekt Biodyn, Vignerons de Nature and our special Organic World show, this has been one of the major themes at ProWein.

This year, two leading international NGOs will be presenting themselves in Düsseldorf. The “International Wineries for Climate Action” (IWCA) will be there for the first time. IWCA is an association of around 50 wine producers and 139 winegrowers from all over the world. The central goal of the NGO, which was founded in 2019, is to reduce carbon emissions and develop a global standard for decarbonization. The “Sustainable Wine Roundtable” (SWR) will be represented at ProWein for the second time. Founded two years ago, SWR now has more than 70 members from all over the world, covering the entire value chain from production to distribution and trade to logistics and research—and thus representing the unique selling point of this NGO. The Masters of Wine [have] also organized a masterclass specifically on the topic of sustainability.

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Another topic will be A.I. On the one hand, artificial intelligence and robotics have the potential to revolutionize the wine industry, from the soil to sales and recycling. On the other hand, the technology and power of A.I. and robotics seem to run counter to the earthbound ecology of wine. Cathy Huyghe, CEO and co-founder of the U.S.-based analytics platform Enolytics, will address this topic in a panel. The DLR Neustadt Wine Campus and the Fraunhofer Institute for Integrated Circuits (IIS) are also developing a joint project on how A.I.-supported analysis of wine aromas can close the gap between sensory perception and chemical analysis.

WE: The pandemic made gathering hard for many years. Is attendance back to pre-Covid levels yet?

PS: As far as the pure figures are concerned, certainly not. But ultimately that’s not our goal. We look more at what’s inside ProWein—what makes it special. The industry comes to Düsseldorf because all professionals know that they will find a unique and almost complete range of products here. The same applies to the number of visitors. It’s not about having lots of people in the halls. It has to be the opinion leaders and decision-makers.

WE: What do you hope attendees take away from this year’s ProWein?

PS: The challenges facing the international wine industry are immense. We see this again in the results of the new ProWein Business Report, the annual industry barometer that Geisenheim University compiles for us every year. I would be delighted if we could give everyone in the wine and spirits sector the courage and confidence to continue pursuing their business with such passion.

The post What’s on Tap at ProWein 2024 appeared first on Wine Enthusiast.

It makes sense, given its lovely pink hue and the celebratory nature of bubbles. “It’s the pinks and reds, we associate these with romance,” says Wine Enthusiast Tasting Director Anna-Christina Cabrales, a Champagne superfan. “There’s also just something about hearing the pop of a cork, you know something special is about to happen.”

These beautiful bubbles get their blush hue from the skins of black-skinned grapes, conveyed either via blending in still red wine or allowing juice to undergo a short period of skin contact (a process known as saignée). The shades of the resulting wines can span from light salmon all the way to rich, almost blood red.

Meanwhile, flavors can range from white strawberry, watermelon and red fruits to savory notes, like bacon, herbs and spices including clove, black pepper, tarragon, mint and thyme. All of these elements make the category incredibly diverse and well-suited for a wide variety of palates. “People don’t seem to understand the versatility of sparkling rosé,” says Cabrales.

These rose-tinted wines, which are now produced around the globe, pair well with all kinds of dishes, from tuna steaks and pork chops to rich Wagyu beef—yet another reason any one of the the bottles listed below are ideal for the holiday of love. Start with caviar or oysters and move onto steak, quail or even veal Milanese before digging into dessert.

“If you want to stick to one wine and one wine only, you can absolutely do it with sparkling rosé,” says Cabrales. The texture and, in many cases, minerality of top sparkling rosés add depth throughout the meal, she says, and can help to elevate certain aspects of meatier dishes.

Whether you’re planning on picking up a bottle for a singles party or a sentimental dinner with that special someone, here are the top sparkling rosés to elevate Valentine’s Day or, really, any celebration.

Best Domestic

Soter 2019 Mineral Springs Brut Rosé Sparkling (Yamhill-Carlton)

This pink sparkling wine is 81% Pinot Noir, 19% Chardonnay and 100% satisfying. The show begins with energetic bubbles delivering aromas of raspberry sorbet and fresh peach slices served on a stroopwafel. The flavors are an equally compelling mix of framboise, brioche and crushed walnuts, with a texture as brisk as a winter walk. Editor’s Choice. 95 Points  — Michael Alberty

$ Varies Wine-Searcher

Best to Pair with Steak

Bodegas Escudero NV Dioro Baco Brut Rosado Pinot Noir Pinot Noir (Cava)

This deep-apricot-colored wine has a steady stream of effervescence that releases a bouquet of green apple, yellow cherry and sage leaf. It is round on the palate, with enticing mouthfeel and nectarine, gooseberry and cocoa butter flavors and a lingering hint of espresso bean. 94 Points  — Mike DeSimone

$ Varies Wine-Searcher

Best Value Rosé Champagne

Alexandre Bonnet NV Rosé des Riceys Brut Pinot Noir (Champagne)

The southernmost commune in Champagne, nearly in Bourgogne, Les Riceys is well known for its Pinot Noir rosé still wines. As a Champagne, the wine is crisp with touches of red fruits, surrounded by citrus and a mineral texture. The wine is ready to drink. 90 Points  — Roger Voss

Keg N Bottle

Best Hidden Gem

Jansz 2018 Vintage Rosé Sparkling (Tasmania)

A pale-pink color, this is an aromatic, sweet-fruited rosé bubbly, with notes of candied watermelon, strawberry and peach juice, and white pepper beneath. The palate comes with a gentle creamy texture and a pleasant lift of bubbles and acidity. It’s a straightforward but harmonious spring and summer sipper. 91 Points  — Christina Pickard

$28 Total Wine & More

Best Crowd-Pleaser

Mumm Napa 2016 Brut Rosé Sparkling (Napa Valley)

With 52% Pinot Noir and 48% Chardonnay, this rosé is lively, rich and round, with a creamy mousse adorned in stone fruit and dark cherry. The acidity helps to temper its inviting sweetness. 91 Points  — Virginie Boone

$16 Total Wine & More

Best to Pair with Seafood

Contratto 2018 For England Rosé Pas Dosé Pinot Noir (Alta Langa)

Loads of citrus, leaning toward bitter orange and ruby red grapefruit, emerge from this wine. The palate is tart and zippy, with a touch of green guava candy, bright acidity and great structure finishing with a tight and persistent perlage. 92 Points  — Jeff Porter

$ Varies Wine-Searcher

Best Budget

Codorníu NV Brut Rosé Limited Edition Sparkling (Cava)

The color of an autumn sunset, this lightly effervescent wine has aromas of guava, brioche and thyme. It offers a sense of sophistication on the palate, with flavors of peach, grapefruit, dried Mediterranean herbs and baking bread. Bright notes fade into a citrus-splashed finish. 91 Points  — M.D.

$11 Total Wine & More

Best to Drink Straight

Piper Sonoma NV Brut Rosé Sparkling (Sonoma County)

Mango, pineapple and strawberry flavors highlight this bright and lengthy sparkler, which combines 53% Chardonnay, 39% Pinot Noir, 6% Pinot Blanc and 2% aged reserve blend. Bright and lengthy, it impresses and overdelivers on its price point. 91 Points  — V.B.

$20 Total Wine & More

Best Franciacorta

Bellavista 2018 Rosé Chardonnay-Pinot Nero (Franciacorta)

Notes of strawberry, cranberry and fresh rose create a lifted and vibrant aromatic profile. The wine exhibits a touch of blood orange zest finishing with crisp acidity, a lively perlage and an enduring finish. 93 Points  — J.P.

$ Varies Wine-Searcher

Best Champagne

Charles Heidsieck NV Réserve Brut Rosé (Champagne)

Pale in color, this fragrant wine has some bottle age that gives a toast and almond character. Ripe strawberry flavors balance between softness and a crisp, tight aftertaste. It is ready to drink. 91 Points   — R.V.

$209 Total Wine & More

Why You Should Trust Us

All products featured here are independently selected by our team, which is comprised of experienced writers and wine tasters and overseen by editorial professionals at Wine Enthusiast headquarters. All ratings and reviews are performed blind in a controlled setting and reflect the parameters of our 100-point scale. Wine Enthusiast does not accept payment to conduct any product review, though we may earn a commission on purchases made through links on this site. Prices were accurate at the time of publication.

The post The Best Sparkling Rosés for Valentine’s Day appeared first on Wine Enthusiast.

“The top wines of Lambrusco have such a verve, energy and happiness that you feel better after a few sips,” says Writer-at-Large Jeff Porter, Wine Enthusiast’s resident Italian wine reviewer. “The continued push towards better farming, drier wines and a revitalization of old-school winemaking techniques are creating wines that show complexity and drinkability in equal proportions.” 

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The moment’s best-of-class Lambrusco wines, featured below, have a freshness and character distinctive from older styles. Of course, there remains a wide variety in the category—Lambrusco can range from bone dry to treacly, slightly bubbly to full-on fizzy, bright white to inky purple. This fact alone has helped to diversify and uplift Lambrusco’s one-dimensional reputation. But the category’s ascension is arguably tied to the rise of funky sparklers, itself a trend linked with the popularity of pét-nats. None of this, however, would be possible without producers focused on quality. 

“Historic families such as Lini [of Lini 910] and Medici [of Medici Ermete] have not rested on their laurels and continue to push and innovate, while smaller farmers such as Vigneto Saetti and newcomer Sebastian Van de Sype look to the past to move forward with integrated farms and regenerative agriculture,” says Porter. All of this and more bodes well for the future of the category. “Lambrusco is the cutting edge of Italian wine.” 

Cleto Chiarli 2022 Vecchia Modena Premium Lambrusco di Sorbara (Lambrusco di Sorbara)

Wild strawberry, sour cherry, orange zest and fresh thyme aromas open the nose of this fresh and vibrant sparkler. The zingy palate pops with crushed raspberries, roses and a hint of game finishing with electric acidity that keeps the palate fresh and vitalized. Best Buy. 91 Points  — Jeff Porter

$ Varies Wine-Searcher

Cleto Chiarli 2022 Vigneto Cialdini Lambrusco Grasparossa (Lambrusco Grasparossa di Castelvetro)

Concentrated aromas of black plum, fig, blackberry, white pepper, allspice and tea leaf roll out of the glass. Gamy on the palate with a lush and generous offering of black cherry jam that is balanced by floral and savory elements bringing the wine to its earthy finish. Best Buy. 94 Points  — J.P.

$19 Wine.com

Paltrinieri 2021 Radice Lambrusco di Sorbara (Lambrusco di Sorbara)

When you get a wine like this, there is no turning back. A wine that is both pure, delicious and intriguing all at once is a rarity and is to be celebrated. At first, it is reserved. But once it wakes up, the wine shows a fresh mix of strawberry, boysenberry and pomegranate that gives way to intense floral notes, wild herbs and game. It’s energetic and vital with acidity that’s so crisp you will not realize you have just downed the bottle. Editor’s Choice. 96 Points  — J.P.

$ Varies Wine-Searcher

Vigneto Saetti 2021 Rosso Viola Lambrusco Salamino (Lambrusco dell’Emilia)

100% Salamino grown organically in the hills north of Modena this wine is the personification of the Saetti family’s dedication to their craft. Aromas of blackberries, mulberries and tamarind share the glass with violets, dried roses and wild herbs. The palate is lush and vibrant at the same time with rich ripe black-hued fruits balanced with crunchy acidity. The wine has a long and refined finish highlighted by the well-crafted perlage. 95 Points  — J.P.

$21 Wine.com

Podere Giardino 2021 Suoli Cataldi Rosé Lambrusco Marani (Lambrusco Reggiano)

This perfumed Lambrusco is very pretty and engaging. Dried red currants, raspberries and sour cherries effortlessly lift from the glass. After a few swirls, they are joined by hints of flowers and aromas of the forest. The palate is electric with vibrant acidity showcasing sour cherry flavors with loads of dried flower petals giving the wine an irresistible quality … like you gotta have it. Best Buy. 94 Points  — J.P.

$ Varies Wine-Searcher

Lini 910 NV Labrusca Bianco Lambrusco Salamino (Lambrusco dell’Emilia)

Enticing aromas of Bosc pear, chamomile, singed orange rind and lemon oil waft from the glass. It’s vibrant and crisp on the palate with tart nectarine, pressed yellow flowers, gentian and bitter almond on the finish. Best Buy. 93 Points  — J.P.

$17 Wine.com

Podere Giardino 2021 Suoli Cataldi Sparkling (Lambrusco Reggiano)

This is a true classic. Bold and upfront out of the glass with Bing cherry aromas combined with savory herbs, anise and turned earth. The palate pops with more tart fruit notes of Damson plums, pomegranates and sour cherries combined with fresh and dried flowers and a subtle hint of game. It finishes with gentle bubbles and zingy acidity just screaming for a slice of cured meat or aged cheese. Best Buy. 93 Points  — J.P.

$ Varies Wine-Searcher

Lini 910 NV Labrusca Rosso Sparkling (Lambrusco dell’Emilia)

The deepest color of purple you could imagine, this wine is loaded with aromas of blackberry pie, spiced plums, violet candy and bay leaf. Supertasty and requiring some restraint, the palate is like biting into the juiciest plum you can conjure yet is balanced with notes of dried leaves, wild herbs and roasted coffee, making this joyous and very drinkable wine more complex than you might think. Best Buy. 92 Points  — J.P.

$17 Wine.com

Fiorini 2021 Corte delgi Attimi Lambrusco di Sorbara (Lambrusco di Sorbara)

This Lambrusco di Sorbara explodes with aromas of a gigantic bouquet of fresh roses and an entire bushel of fresh cherries, each equally holding court on the nose. The palate continues the story of roses and cherries with a creamy texture finishing with the natural vibrance of the grape. 92 Points  — J.P.

$ Varies Wine-Searcher

Fiorini 2019 Terre al Sole Lambrusco Grasparossa (Lambrusco Grasparossa di Castelvetro)

This 100% Grasparossa made via the Champagne method opens with a superpretty nose of wild roses, macerated cherries, black currants and fresh leafy herbs. It’s elegant on the palate, showing a balanced combination of sour plum and violets and finishing with a hint of graphite. Complex and nuanced, this wine will wow all the senses. 92 Points  — J.P.

$ Varies Wine-Searcher

Sebastian Van de Sype 2020 Grasparossa di Castelvetro (Lambrusco Grasparossa di Castelvetro)

This beautiful deeply colored wine, made of 100% Grasparossa, shines with an even mix of fruit-forwardness and savoriness. Wild black raspberries and sour cherries merge with violets and savory herbs. The palate is well-balanced, with ample dark fruit flavors that are highlighted by subtle notes of turned earth and smoked game. The wine finishes with bright acidity and fine bubbles. 91 Points  — J.P.

$ Varies Wine-Searcher

Cleto Chiarli 2021 Lambrusco del Fondatore Lambrusco di Sorbara (Lambrusco di Sorbara)

Candied cherries, strawberries, wild herbs and dried violets weave in and out of the glass with subtle hints of smoked game. The palate balances the savory quality of the wine with cherries jubilee, cranberry and dried rose finishing with a creamy texture and an elegant sparkle. Best Buy. 91 Points  — J.P.

$24 Wine.com

Lini 910 NV Lambrusca Riserva Sparkling (Lambrusco dell’Emilia)

A blend of 85% Lambrusco Salamino and 15% Ancellotta, this wine opens with plump and ripe blueberries and blackberries that fold into aromas of wildflowers and freshly picked herbs. The palate is rich and lush with black plums, a touch of bitter chocolate and espresso with a twist of lemon giving a tart and vibrant pop of acidity on the finish, keeping the palate refreshed with each sip. 90 Points  — J.P.

$ Varies Wine-Searcher

Fiorini 2021 Becco Rosso Lambrusco Grasparossa (Lambrusco Grasparossa di Castelvetro)

Black plums and blackberries doused in sweet and savory spices open the nose on this forward and lavish Lambrusco. Mouthfilling, the palate is loaded with black-hued fruits and notes of game, finishing with violet candy and the acidity needed to keep the fruits from being too forward. This wine is fun! 90 Points  — J.P.

$ Varies Wine-Searcher

Medici Ermete 2022 Concerto Lambrusco Salamino (Lambrusco Reggiano)

This forward and plump Lambrusco is a bundle of blackberries, macerated black cherries and savory spices from the get-go. The aromas carry over to the palate with an addition of floral and game notes that give the wine more depth. Soft and fizzy, this wine can only bring smiles. 89 Points  — J.P.

$25 Wine.com

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All products featured here are independently selected by our team, which is comprised of experienced writers and wine tasters and overseen by editorial professionals at Wine Enthusiast headquarters. All ratings and reviews are performed blind in a controlled setting and reflect the parameters of our 100-point scale. Wine Enthusiast does not accept payment to conduct any product review, though we may earn a commission on purchases made through links on this site. Prices were accurate at the time of publication.

The post The Best Lambrusco to Drink Right Now appeared first on Wine Enthusiast.

Of course, the actual wine is only one component of a superlative wine-drinking experience, Valentine’s Day edition. There are many other things to consider, from the vessel in which the wine is served (something sleek and sexy, perhaps?) to gadgets and tools that enhance the flavor of that wine (because you want to look good opening that bottle). For those who want to make this year the most romantic Valentine’s Day ever, a wine-adjacent gift is sure to do the trick. From stunning decanters and professional-approved glasses to wine-themed attire, the items on the list below are ideal for showing that special someone how much you care.

Best Valentine’s Day Gifts for Wine Lovers

Wine Enthusiast Art Series Flame Decanter

Nothing quite brings the drama like an aerating decanter. This handblown one, with its captivating curves and long spout, turns the decanting process into a beautiful performance. The decanter’s twists and turns ensure that every sip that reaches your love’s lips has reached its full flavorful potential.

$99 Wine Enthusiast

Recanter Wine Breather Decanter

This unique piece of equipment serves dual purposes—it both decants and “rebottles” wine. It’s designed with an elegant wide-flared bottom for superb aeration and features a stainless-steel and silicone stopper that allows users to flip and secure the decanter onto the bottle, so the wine pours back in without any spillage.

$49.95 Wine Enthusiast

WE x L’Atelier du Vin Wine Opener

A good corkscrew is a must, but this one takes the basic tool to a luxurious new level. It boasts an engineered vertical-lever design and ergonomic handle that enables smooth cork extractions. It also boasts a beautiful high gloss black-coated finish and solid walnut handle—which can be personalized for added bonus points.  

$170-$190 Wine Enthusiast

L’Atelier du Vin Bubbles Celebration Champagne Flutes:

These individually hand-blown and numbered collector’s glasses will make sipping Champagne with your sweetie even sweeter. The artist-designed masterpieces are not only visually impressive, but the reinterpreted tulip shape is ideal for letting the fine bubbles of your favorite sparkler shine.

$220 Wine Enthusiast

Kywie camel suede bottle chiller (for romantic dates by the fire )

Keep your wine bottle cold as you and your lover cozy up near a fire with this handmade sheepskin bottle chiller. Its soft suede exterior and fleece lining look great and can keep pre-chilled bottles for hours.

$69.99-$79.99 Wine Enthusiast

“Time to Wine Down” Plush Robe/Socks Set

It’s “Time to Wine Down” with your lover when they don this plush robe that features a cozy shawl collar, patch pockets and a tie-belt. It comes with a pair of soft ribbed socks with “Wine Time” printed on the sole—the perfect outfit for kicking back at home with a glass in hand.

$29.99 Wine Enthusiast

“Love from Napa” Jewelry Gift Set

Does your favorite wine lover also love Napa Valley? Show them you’ve been paying attention with this wine country-inspired gift set. It features a Honeycomb Ring and Hexagon Cuff Bracelet made with reclaimed wine barrels used to make Napa Valley Cabernet.

$85 Wine Enthusiast

Ruffoni Copper Ultimate Lovebirds Pan

This copper pot can do just about everything—simmer, braise, roast, bake—while looking great throughout every step of the process and serving as a symbol of deep affection for the person receiving it as a gift. Its solid bronze, silver-plated and lovebird-shaped finial is the ultimate emblem of love.

$720 Wine Enthusiast

Zalto Sweet Wine Glass

What could be sweeter than sharing some sweet wine with your sweetie? Drinking it from this sweet wine glass. This handcrafted vessel was specially designed to accentuate the acidity in dessert wines.

$76 Wine Enthusiast

Striped Canvas and Leather 6-Bottle Weekender Wine Bag with Bottom Storage Compartment

Prepare to take off with your S.O.—wine in tow—with this roomy weekender. It boasts plenty of room for personal belongings as well as up to six bottles of wine with a removable padded interior to keep everything secure and safe from potential spillage.

$119 Wine Enthusiast

The post The Best Valentine’s Day Gifts for Wine Lovers appeared first on Wine Enthusiast.

The valley’s vines experienced widespread damage. A majority of Okanagan wineries lost both secondary buds (which most often emerge after the primary has been killed) as well as tertiary buds (the backup to the backup). Hopes are low for this year’s harvest and overall health of the vines.

“It was lethal,” says Val Tait, winemaker at Gold Hill in the Oliver Osoyoos region of the Okanagan. “I’m hearing 100% bud loss throughout the valley.”

But these frigid temperatures are just the latest in a series of hurdles facing the Okanagan. Last December, another cold front rocked the region, culling 54% of crops. Recent wildfires have devastated sections of the valley and deterred tourism, which, like many U.S. wine regions, was already depleted after the pandemic slowed visitors, who later gravitated toward ultra-exotic “revenge travel” destinations in favor of domestic trips. These factors—paired with a worsening economy and declining interest from young drinkers—has been weighing heavily on the region’s grapegrowers and winemakers.

As of January, 25% of the valley’s wineries are for sale—prompting many to wonder if the oft-cited “up and coming” wine region weather this series of recent storms?

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Icy Temperatures

Last week’s arctic blast delivered a particularly bad blow to the already struggling Okanagan Valley. Few grape varieties can survive when temperatures drop below -15°F. Between January 11th and 15th, temperatures in the northern section of the valley (between Vernon and Kelowna) lingered below -15°F for over ten hours. It’s still too early to tell the full extent of this year’s damage, but initial outlooks are grim.

When the temperatures drop this much there’s little that can be done to protect the plants. Survival depends on smart strategies—planting cold-hardy cultivars, clever vineyard management or setting up wind machines to raise temperatures.

According to Wine Growers British Columbia, after 2023’s cold snap, when temperatures dropped to a bitter -22°F with wind chills of -40°F, 45% of the total planted acreage in the valley suffered long-term irreparable damage.

Summergate Winery was one those producers that was badly affected—and this latest cold snap, which brought temps down to  -27°C [-17°F] in their pocket of the valley, will likely add insult to injury. “We were at 37% of our normal production last year, and probably less this year,” says owner Mike Stohler.

These losses haved pummeled the local economy, driven down grower and winery incomes and drastically impacted the livelihoods of winery professionals and agricultural workers. Wine Growers British Columbia predicted a job-loss of 381 full-time positions from last year’s frost and a direct revenue loss of $133 million. Industry members expect this year’s frost to further roil the local economy—which, up until this series of climate-related storms, have been experiencing astrononic growth.

The Rise of the Okanagan

While grape vines have been planted in the Okanagan Valley for over a century, the region entered a renaissance around ten years ago. Hundreds of new wineries popped up—the province grew from nine wineries in the 1980s to 348 in 2023.

With the popularity came the deep pockets. In 2017, the Vancouver-based Bai family spent $100 million building Phantom Creek Estates on the Black Sage Bench. Dating site Plenty of Fish founder Markus Frind spent almost $30 million on land in the northern section of the valley.

The weather was largely wonderful as these investors were swooping in. Excessive heat held off, as did the arctic blasts that have been showing up these past two years. The valley hadn’t had an extreme frost since the ‘90s. As a result, these new players planted a wide range of varieties—ones that can’t handle these increasingly frequent polar vortexes.

“Over the last ten years, people started planting varieties you could only get away with in warm temperatures,” says Justin Hall, the winemaker at Nk’ Mip Cellars, the first Indigenous-owned winery in North America. “They weren’t really suited to our climate.”

As the industry scaled up, overcropping—planting more vines than the land can sustain, leading to nutrient-deficient soil—became more common and vineyards started popping up in places poorly suited to grape cultivation. Many of these winemakers weren’t ready for the reality of farming in an extreme climate.

“We’re such a young region, so we had this meteoric rise without any obstacles to challenge us,” says Tait. Winemakers had the added bonus of a hugely supportive local market and a boom of tourists, quickly making the Okanagan wine a “super sexy industry,” adds Tait, which quickly “got saturated—then these challenges hit.”

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Fires, Frost and Loss in Tourism

These recent extreme cold snaps amplified other underlying issues in the Okanagan wine industry.

Production costs were already very high due, in part, to strict laws governing environmental protections, workers’ rights and health and safety requirements. The dollar value per ton shot up in the last few years. Minimum wage increased from what had been $9 an hour to over $16 in June 2023. And “no one is willing to pay for $25 to $50 bottles anymore,” says Paul Graydon, who owned Saxon Winery until he sold the project two years ago due to what he says is “an unfair playing field in British Columbia.”

Now, Graydon sells wineries through his brokerage OKWine Guys and helps other owners transition away from winemaking. He currently has 31 wineries listed for sale, ranging from small mom-and-pop places to more ambitious properties. Many are hoping to cash in on the rising prices of land. But the market is slow. “These businesses aren’t profitable on paper,” he says. “Banks aren’t willing to invest.”

Last year’s fires made things worse, when flames ripped through the west side of the valley. The West Kelowna fire chief Jason Brolund called it “100 years of firefighting all at once, in one night.”

The fires hit during August, when tourism numbers were at the time expected to rise after years of Covid-related declines. Wineries deeply impacted by yet another economic loss. “There were evacuations everywhere, and the government told visitors to leave the area during the high tourist seasons,” says Graydon. “They left and most visitors didn’t come back.”

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Facing the Future

The economic insults of fewer tourists and damages from recent climate-related catastrophes have growers and vintners wondering what’s to come. On the Okanagan Wine Industry’s Facebook group, some have considered whether they should adopt agrotextiles or change trellis practices. Others are watching what other growers in cold-climate winegrowing areas—like Ontario, the Finger Lakes and parts of Washington State—are doing. They’re considering shifting to own-rooted vines (like Washington’s Dr.Markus Keller recommends) or replanting with cold-hardy hybrids (like in Michigan and Quebec).

Of course, these regions are facing their own weather-related issues. A 2023 frost crumbled New York’s crop and farmers struggled to recover. After a decade of bad weather—hurricanes, tornadoes, oppressive heat, blizzards and droughts—Hudson Valley growers are now investing heavily in hybrid grapes. In Washington, growers and the state wine commission banded together last year to tackle the effects of climate change through a sustainability program. “These challenges are forcing everyone to turn inward and communicate and learn from each other,” says Tait. “We can’t just rely on past performance—everything is changing.”

Some industry professionals are calling for the British Columbia and Canadian governments step in with support. A group of winemakers want to be allowed to bring in grapes from Washington State or farther afield until the industry can get back on its feet. As the Silicon Valley Bank report noted, Washington State has an overstock of grapes. But nay-sayers note that the Okanagan has spent the last decade building its own name. Why dilute that brand now with out-of-province wine? And how will that impact local independent growers?

Tait, for one, believes that to survive, the Okanagan needs to solidify its identity with a signature type of wine, like Napa Valley has done with Cabernet Sauvignon or Riesling in the Finger Lakes. Currently, over 48 different varieties of grapes are grown in the region, ranging from aromatic alpine varieties to sunny southern Italian grapes. “If we want to be identified as a wine region globally, we need a signature,” says Tait. “We need to collectively move towards one type of wine.”

She advocates for Cabernet Franc, a hardy, resistant variety that ripens with beautiful dried fruit characteristics and concentration in the valley. Nk’Mip’s Hall is also excited about the Bordeaux varietal, though he’s had also had great success with Blaufrankisch.

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He points out that these sorts of growing pains are to be expected in a region that’s so young—and is optimistic that dedicated growers and winemakers will learn from recent setbacks and figure out how to better prepare for future storms.

“France has had 500 years to figure out what varieties to grow in which spots and why,” he says. “We just need to weather these speed bumps.”

The post The Okanagan Wine Region Is in Trouble—Can It Survive? appeared first on Wine Enthusiast.

Walla Walla is nestled inside the Walla Walla Valley, which is located just west of the Blue Mountains and east of the convergence of the Columbia and Snake Rivers. The valley, which extends partly into the northeastern corner of neighboring Oregon, has enviable growing conditions for Rhône and Bordeaux varietals. Within the Walla Walla Valley AVA, the Rocks District creates a distinct style thanks to cobblestone-rich gravels made of volcanic rock, while porous loess-covered foothills characterize the Blue Mountains. 

Walla Walla’s downtown features more than 30 tasting rooms that highlight unique wine styles, passion projects and personalities. In the surrounding valleys, there’s plenty more to explore. While the wineries that have been around since the region’s beginnings in the 1970s and ‘80s certainly deserve a visit—Leonetti Cellars, Woodward Canyon and L’Ecole, for example—we asked industry insiders to point us toward even more buzz-worthy options that showcase what the region can do today. 

Downtown Tasting Rooms 

Time & Direction  

This tasting room far exceeds its cheeky tagline of “Hey. You Could Do A Lot Worse.” Kaleigh Brook, sommelier and manager of local bottle shop The Thief, says cool style permeates every detail of Time & Direction, with wine—Syrah, Grenache, Mourvedre and more—that “checks all the boxes.”  

Stacy Buchanan, Walla Walla resident and creator of the wine-themed zine Blood of Gods, agrees. “This is the finest explosion of Rhône-focused wines and man-cave nerdiness,” he says. Time your visit right, and you might catch game night (Yahtzee, anyone?), a decades-themed listening party or any of the other frequent happenings. Tastings run $15 a person; reservations are recommended, but not required. 

Spring Valley Vineyards  

The six-generation farming family behind Spring Valley Vineyards, which produces estate-grown, limited-production wines, has been growing vines for more than 20 years. The tasting room’s aesthetic is sepia-toned American West, with wood beams and cut metal accents complementing heirloom photos. Buchanan heralds the operation’s Bordeaux varieties.  

“[They’re] the bedrock that Walla Walla wine was built on, and they also have a dynamite Syrah,” he says. Reservations are required for the $30 tastings, which include sips of four red wines. Those with an appetite can stick around for the Spring Valley Farm Supper, which for $175 gets you a farm-style meal prepared by a local chef served in the upstairs loft. 

Echolands Winery  

Drawn to this welcoming community of winemakers and the area’s viticultural potential, Doug Frost and his team create elegant wines with Walla Walla fruit. “The selection is fantastic,” says Brook. “Consistently top quality.”  

Buchanan finds all the wines “delightfully tasty,” but particularly loves the Cabernet Franc and Grenache. The wines are available by the glass or by flight, alongside seasonal house-made juices. As for the space itself, you’d never know the 2,000-square-foot tasting room was once a Quizno’s. It’s warm and welcoming, with reclaimed wooden floors, walnut coffee tables, booth seating and a 10-foot-long communal table made with elm from a local lumberyard. Reservations are preferred. 

The Thief 

“This is the best wine shop in eastern Washington and possibly the state,” says Buchanan of this shop, which made Wine Enthusiast’s 2023 list of the best wine shops in the country. It’s more than a bottle shop, though—it’s a community hub.  

Twenty-five rotating bottles that reflect a wide range of international wines and local pours are always available by the ounce in this wine shop’s tasting room. Staff are eager to help guests choose a themed tasting flight, which they can enjoy in purple and teal chairs nestled beside the picture windows.  

Gramercy Cellar 

Frost, one of three people in the world who is both a master sommelier and a Master of Wine, swears by Gramercy Cellar, which specializes in minimal-intervention wines and extended aging. The highly-rated 2019 John Lewis Reserve, which earned 96 points from Wine Enthusiast, stands out in a strong collection of Walla Walla Valley Syrahs, while the crisp and fresh Picpoul is a nice change of pace when you’re weary of reds.  

In the tasting room, wood beams and rugs create a cabin feel, while a subway-tiled wall honors founders Greg and Pam Harrington’s roots in New York City. Tastings consist of flights of five to six wines, mostly reds, and are available Tuesday through Saturday with reservations. It’ll run you $20 a person, but the fee is waived with a $50 purchase. 

Where to Eat: Walla Walla locals universally recommend Passatempo Taverna, an authentic and rustic Italian restaurant with homemade pasta and a broad wine list that highlights top local pours. Other notable spots include Saffron Mediterranean Kitchen, where offerings like wood-grilled quail share space with Egyptian fried chicken dressed in house-made garlic yogurt; and  AK’s Mercado, which features tacos and tortas with fillings like braised brisket with chipotle aioli and fried shrimp topped with pickled carrot and daikon radish. 

Where to Stay: When it comes to a downtown location, the Finch is unbeatable. The 80-room, artfully designed independent hotel offers bicycles, a landscaped plaza outfitted with a wood-burning fireplace and lawn games. Don’t miss the Finch’s winery of the month partnership; guests get a free tasting upon check-in as well as honorary member-for-a-day deals at the winery. 

Wineries in Walla Walla Valley 

Rotie Cellars  

Just 10 minutes south of town, in the Oregon section of the Walla Walla AVA, the Rocks District offers a distinct microclimate and terroir. The rocky soil is reminiscent of the famous Châteauneuf-du-Pape region in France and does well with the same Rhône varietals: Grenache, Syrah and Mourvedre. All three are specialties of Rotie Cellars, a favorite of Frost and Buchanan, whose Rotie Rocks Estate tasting room offers jaw-dropping, 360-degree views of the Walla Walla Basin. The angular and modern space, which was designed by Seattle architect George Suyama, gives visitors the sensation of floating over the surrounding vineyard. 

Reservations for the $30 tastings are highly recommended. Feel free to bring your four-legged friend and hang out on the outdoor patio. 

Grosgrain Vineyards 

This five-acre property specializes in organic farming practices that result in fresh and elegant styles. Brook is especially impressed by the variety of their offerings. “Sparkling wines, fresh reds and their Syrah—they are killing it,” she says. The “Stonewashed” Syrah and Mourvedre blend has particular depth, and bottlings of lesser-known grapes like Xarel-lo, Carignan and Macabeo are also on offer. 

Grosgrain’s chic and airy tasting room, which gives the illusion of a tastefully designed living room, is anchored by a a white stone-covered fireplace—an excellent spot to cozy up with a glass of wine. 

Reservations for the $25 tastings are recommended; walk-ins are subject to availability. 

Abeja 

Frost includes Abeja, a winery and inn set on a historic homestead estate that dates to 1863, on his shortlist for visitors. Named 2023’s Winery of the Year by Great Northwest Wine, Abeja is dotted with turn-of-the-20th-century buildings, vineyards, gardens and lavender fields, with the creek cutting through. It produces light and accessible Chardonnay and a sophisticated and balanced flagship Cabernet Sauvignon in addition to other notable pours.  

At the appointment-only tasting room, housed in a renovated barn, the $40-a-person Traditional Abeja Tasting includes sips of current-release wines from the winery’s Beekeeper and Columbia Valley collections. On sunny days, tastings move outdoors to the patio, which affords a panoramic view of the Blue Mountains.  

Where to Eat: At the Kitchen at Abeja, don’t miss the five- and seven-course menus with dishes like lemon ricotta agnolotti swimming in porcini broth and Snake River Farms Denver steak served with mashed potatoes.  

Alternatively, Valdemar Estates, a quality winery, is also home to tapas spot Pintxo by Valdemar. Here, diners can tuck into slivers of jamon Iberico and piquillo peppers stuffed with Dungeness crab, in addition to charred octopus crowned with chorizo aioli. “I don’t know that there is better food in Walla Walla,” says Brook.  

Finally, if you’re up for a drive, Brook says the 18-seat Bar Bacetto is worth the 30-ish-minute journey north to Waitsburg. Here, James Beard Foundation Award nominee Mike Easton whips up freshly made pasta and focaccia alongside classic cocktails. Reservations are necessary for this intimate, 21-and-up spot. 

Where to Stay: Brook strongly recommends the Barn B&B. The property is all suites, each with its own zen-like, 205-square-foot private garden. In the common areas, relax in the outdoor heated pool and hot tub, and enjoy international cuisine in the dining room, which boasts a soaring 30-foot-tall ceiling and tables made with local live-edge black walnut. In addition, several wineries offer lodgings, such as the peaceful Inn at Abeja and Casa Grosgrain, a four-bedroom, remodeled vineyard house at Grosgrain Vineyards.

The post The Best Walla Walla Wineries (and More) to Visit Right Now appeared first on Wine Enthusiast.

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