We live in a golden age of wine discovery. Regions that were once backwaters are now producing world-class bottles, and historic giants are reinventing themselves in fascinating ways.
As we head into 2026, the landscape is shifting again. From the volcanic slopes of Sicily to the misty mountains of California, here are the 10 regions we are most excited to explore this year.
Once nearly forgotten, Mt. Etna has reemerged as one of Europe’s most compelling wine regions. Ancient, high-altitude vineyards on volcanic soils produce wines of striking elegance, structure, and precision. Divided into over 140 distinct Contrade shaped by historic lava flows, Etna offers a rare transparency of terroir, often compared to Burgundy.
Bordeaux' red wines are worthy of all the praise they get. But don't let that distract you from the incredible wines and mind-boggling values to be found when you look at the white wines (Bordeaux Blanc) rosés, sparkling, and sweet wines.
What is Cabernet Sauvignon, in plain terms?
A natural cross of Cabernet Franc × Sauvignon Blanc, according to DNA work in the 1990s. It likely originated in Bordeaux. The grape has thick skins, small berries, naturally high tannin, solid acidity, and deep color—all reasons it ages well and shows structure even in warm places.
Before we get practical: just so you know, I’m secretly obsessed with Sauvignon Blanc. The 90s may have given it an “everyone’s aunt drinks this” reputation – mostly thanks to the mass-produced New Zealand Sauvignons that began to flood the market –, but the grape itself—especially from the Loire, Northern Italy, and Styria over the Austrian border—has never stopped thrilling me. Here’s the straight-talk FAQ I wish more people had handy.
What is Chardonnay, in plain terms?
A white grape born in eastern France. Genetically it’s a natural cross of Pinot and Gouais Blanc. It buds early, ripens mid-season, and is a terrific “translator” of place. That’s why it can be razor-sharp in Chablis, creamy-savory in Meursault, coastal-salty in Sonoma, and earthly serious in Oregon.
Just in the nick of time, the New York Times' Eric Asimov has released a brand-new 20 Under $20 column. Summer has made its presence known here in New York — it's hot and humid and the air feels like soup. What better remedy than a crisp, cold glass of something delicious?
We're very happy to be able to offer 17 of his picks.
Today, Friuli is known mostly for orange wine and Pinot Grigio. But just 20 years ago it was considered the greatest white wine region of Italy and was on the lips of every sommelier. It remains a truly great region deserving to be re-discovered. Dive in with this guide to the white wines of Friuli.
Simply put, 2021 is shaping up to be a classic Barolo vintage—one that captures everything Nebbiolo lovers hope for. Many are already comparing it to recent greats like 2016 and 2010. While some suggest that it might fall just short of those benchmarks, others believe it could match—or even surpass—the quality of those earlier vintages.
What sets 2021 apart is its combination of structure, elegance, and freshness. Unlike some of the warmer recent vintages, this year reflects a return to traditional Barolo: beautifully defined tannins, bright acidity, and delicate yet powerful aromatics. It’s a vintage where entry-level Barolos (the normales) will offer early appeal and will reward mid-term aging, while the top bottlings have the potential to age effortlessly for decades.
Well, simply put, 2022 is a great Bordeaux vintage. In most people’s estimation, it ranks together with 2005 as one of the greatest vintages so far this century.
In some ways, though, it’s even better than 2005. In 2005, it was still the “Parker” era. That is, Chateaux made wine in a style that was designed to please the influential wine critic Robert Parker. This tended to mean lots of ripe fruit and new oak.
Since 2005, things have changed dramatically. Wine making has generally improved. And the style has moved away from Parker towards a more balanced, classic style. In 2022, we get a truly great vintage that is benefiting from both trends.
The first thing that everybody learns about Aglianico is that it’s kind of like Nebbiolo. Calling Aglianico the “Nebbiolo of the South” may sound trite, and yet it is helpful. Like Nebbiolo, Aglianico can produce powerful, long-lived, high acid, tannic wines that manage to seduce with compelling aromatics and elegance.
Some people resist this comparison. It belittles Aglianico, they say. And it obscures the important differences between Nebbiolo and Aglianico.
This post is part IV of a series called "Marvels on the Margins" which explores the over-looked regions of Italy. You can read the introduction to the series here, as well as Part 2 on Vino Nobile di Montepulciano here and Part 3 Trentino-Alto Adige here.
