Mass produced. Industrially farmed. Corporate owned. Ordinary. To Food & Wine editor Ray Isle, those words describe much of today's wine. He says the way that a wine is made, and who made it, can make a huge difference when you drink it—and that information matters much more than knowing it scored 90 points in some competition. Or that it tastes like blueberries. Or it has "hints of violets and black pepper."

Isle aims to help readers choose more delicious, interesting and environmentally friendly wines without breaking the bank. He examined several hundred independently owned wineries around the world, from France to Oregon to southern Chile, and says that a glass of wine can express the place it comes from and capture the essence of the person who made it. He focuses on wines people can afford, rather than $500 rarities, and he'll help you learn where and how to find the most interesting bottles available today.

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