Why does some wine sell for $70 a bottle and others $12 a bottle? Why the immense variation in pricing? And is a more expensive wine invariably the better-tasting one? Our Wine Gurus are back to help us sort the swill from the swell — and figure out how to get the best out of any barrel.


  • Michael Franz Editor, Wine Review Online
  • Paul Lukacs Wine Editor, Saveur Magazine; Wine Columnist, The Washington Times; and Contributor, Wine Review Online

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