According to "Sideways" Miles, pinot noir is higher than heaven.

When it comes to eating peppers, Italy and America are a world apart.

The most important thing to know about wine is how to pair it properly.

You don't know nebbiolo wines until you try their nearby second cousins.

Italy has a bevy of delicacies, but raw coals and flame rarely play a role.

A weeklong sailing trip along the Sicilian coast puts many wines on the table.

When it comes to frying, one man's taste buds pick peanut oil and pastella.

A return to Chianti Classico is good news for lovers of grill-friendly reds.

Making your own pasta can be a pleasure. Step 2 is knowing what suits it.

It was only a half-century ago that the Tuscan coasts were made wine-friendly.

Take it from a gold-medal wrestler, here's a Calabrian wine that stands out.