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"There are no bad vintages," once said the famous Tuscan winemaker Piero Talenti. "There are just vintages in which we make less wine."

I've never been able to track down a print attribution for the quote. But the aphorism came to mind earlier this week when I wrote about Italy's "black harvest 2014."

Fall is almost here and the holidays are not too far off.

Well, they're actually a few months away. But it's never too early to talk about sparkling wine!

In fact, most wine professionals will tell you that they drink sparkling wine all year round.

Bubbles are great for the holidays and celebrations, of course. But many sparkling wines are also prized for their food-friendliness: bright acidity, low alcohol, and freshness are what can set sparkling wine apart from many still wines.

As Labor Day weekend approaches, many of us are preparing and planning for our end-of-summer parties and meals.

And of course, for wine lovers, that means thinking about wine pairings as well.

One of the coolest things about the U.S. wine scene today is that there are more and more low-alcohol wines available to us than ever before.

Ten years ago, you'd rarely hear wine folks in America talk about "low alcohol" and "high acidity." In fact, the opposite was true.

Boulder Wine Merchant is proud to announce the Fourth Annual Boulder Burgundy Festival, to be held November 21-23, 2014.

The gathering is one of the leading Burgundy events in the U.S. today and it attracts top Burgundy producers and leading wine professionals from across the country.

I really liked Mike Steinberger's post on WineSearcher.com this week, "Rudy, Fraud and Wine Snobs."

Mike is one of our country's leading wine writers and he's also one of the best writers writing about wine today in English.

He's a writer's writer and he's also extremely funny.

So much has been written about the Rudy Kurniawan wine counterfeiting episode.

This weekend, hundreds of our nation's top wine professionals will converge on Dallas, Texas for Texsom, the state's annual sommelier conference.

Last year, nearly 600 persons attended, including thirty-four Master Sommeliers and four Masters of Wine.

More than 150 wines were served at event seminars and more than 200 were poured at the grand tasting held on the last day of the conference.

A really interesting thread on the Guild of Sommeliers forum caught my eye via Twitter this week.