In an epic Williams Selyem retrospective pinot tasting, the 'Burt Years' and 'Bob Years' square off. By Patrick Comiskey

Made by hand around the world, Layer Cake wines defy expectation at $15 a bottle. By Virginie Boone

February's quake has damaged wineries and vineyards and delayed the white grape harvest in Chile. By Elin McCoy

Texas has created a committee to develop and market the Lone Star State's burgeoning wine industry. By Liz Pearson

Distillers have found a way to bypass the traditional heat-based method. The result is fresh and fast. By Jordan Mackay

This refreshing Italian favorite captures the delightful fragrance of late-winter lemons. And it's easy. By Nancy Harmon Jenkins

Hardy Wallace reflects on his six-month stint as the winner of Jackson Family Wines' job contest. By Virginie Boone

Industy expert Jon Fredrikson predicts more inventory backlog and pressure to cut prices. By Patrick Comiskey

Deep discounts, light bottles and thirsty Asia make the list of predictions for this year. By Elin McCoy

Embrace the vermouth and expect some classically simple cocktails to come into their own in 2010. By Jordan Mackay

Tasting Notes: Chardonnay can be refined with luscious fruit flavors when vintners back off the oak. By Patrick Comiskey

Competitions, where judges sample hundreds, distill the slow and subtle changes coming to American wines. By Corie Brown

When it comes to temperature, syrah likes it both ways, thriving in warm spots tucked in cool places. By Patrick Comiskey

What's shakin'? The American cocktail gets its props at a dedicated museum in New Orleans. By Liz Pearson