The tomato, native to western South America and Central America, was first introduced to Europe when Cortez brought seeds back from Montezuma’s gardens in the early 1500s. Thirty years later, the fruit was introduced into the Spanish kingdom of Naples, became popular and marinara sauce was born.

Richmond, Virginia has long had its roots in the Revolutionary and Civil Wars. Surprising to most, its wine industry also has roots dating back to Thomas Jefferson’s time. Richmond, the capital of the Commonwealth, is undergoing a cultural resurgence and one of the main driving factors has been the wineries near Richmond and Charlottesville.

Champagne is a sparkling wine made in the Champagne (AOC) region of France. Some of the most famous wineries in the world are located there. They deserve their fame for consistently producing some of the most ethereal wines anywhere. These wines can be expensive so it is important to have a strategy in mind when making purchases. To learn the history of Champagne, the region and the developments in Champagne, please see Part One of this series. One issue with buying Champagne is storage. Champagne is delicate and improper storage can easily hurt the wine. When a consumer sees a bottle either in a store or on a restaurant’s list, how do they know what condition the bottle is in. Of course, in a restaurant setting, the patron, if they have enough confidence, can send the bottle back, although that is not always easy to do.

Very few wines are as universally known as Champagne. While a wine lover may certainly know the names of Napa, Bordeaux, Burgundy, or even Chianti, even the most ardent teetotaler surely recognizes the name Champagne. Champagne is a wine that is intertwined with history and at least the last 300 years of civilization.

What’s in a wine fridge? Well, wine, naturally. But how does one make a decision on whether to buy a standalone cooler or shell out big bucks on a tricked-out, built-in wine storage system? There are a lot of things to consider about size, scale and quality – not to mention price – when it comes to properly storing your precious vino. Here is some great information to guide your decision.

It’s December. The cellar is quiet. The cacophony of harvest has faded. The wines have completed primary fermentation and are finishing in barrel. Now, we begin the slow journey through elevage – making decisions that will effect a wine’s arc of potability . It sounds like a heady task, but following a few very simple routines can result in a successful wine program.

I think diners who shy away from even trying raw fish believe they are in for a strong, fishy taste and slimy consistency, when really, a fresh example can contain beautifully subtle, gentle flavors and a clean texture. Its understated taste explains some folks’ need to drown each bite in soy sauce and wasabi. Sashimi is a good start for neophytes, since it omits the seaweed, which itself can be an acquired taste.

Coonawarra, one of Australia's best-known wine regions, began as a grazing range. Settlers who came from other parts of Australia and from Scotland bought up land in order to raise sheep. Somewhere along the way, an enterprising farmer noticed a strip of land with paprika-red soil. Today, that famously red earth, Coonawarra's terra rossa, is the foundation of the region's fame.

IntoWine.com asked our wine experts to recommend the best value Zinfandel. Here are there top picks for a good bottle of Zinfandel at an affordable price point: In January I attended the ZAP (Zinfandel Advocates and Producers) festival at Fort Mason in San Francisco. Hundreds of producers poured...