The New York Times Wine Club The New York Times Wine Club

Privacy PolicyPrivacy Policy

Any information you share with us will be kept confidential and we take all the appropriate security measures to make sure it stays that way.

The security of your personal information is important to us. When you enter sensitive information (such as credit card number) on our web-site, we encrypt that information using secure socket layer technology (SSL). We follow generally accepted industry standards to protect the personal information submitted to us, both during transmission and once we receive it.

All personally identifiable information submitted to us is kept confidential. This information is used for billing purposes and to fill your orders. We also use this information to send you order confirmation and shipping information, including shipping related service announcements (i.e., shipping delays due to inclement weather). If we have trouble processing an order, we will use this information to contact you.

We will occasionally send you information about special offers by e-mail. You can opt out by following the unsubscribe button at the bottom of the e-mail. We comply with the CAN-SPAM Act of 2003.

We reserve the right to modify this privacy statement at any time, so please review it frequently. If we make material changes to this policy, we will notify you here, by e-mail, or by means of a notice on our home page.

If you have any questions or suggestions regarding our privacy policy, please contact us.

More from NYTimes.comMore from NYTimes.com

03.09.10

Making Stuffed Mushrooms

Bitten

Stuffed mushrooms are a perfect reminder of what a good thing the ordinary white mushroom is: it holds ...

GO >

03.09.10

Greens Gain Nutrients in the Supermarket

Bitten

Spinach and other greens actually increase their nutrient levels in supermarkets.

GO >

03.08.10

Featured Recipe: Spare Ribs With Olives, Lemon and Rosemary

Bitten

Olives add a distinctive salty bitterness to the rich but somewhat one-dimensional flavor of pork.

GO >

03.09.10

Ode to Burgundy

The Pour

As some of you may have guessed from my column this week in the newspaper, I love Burgundy. I love to ...

GO >

03.02.10

A Non-Action Approach to Wine Making

The Pour

A profile on Paul Draper, the chief executive and winemaker at Ridge Vineyards, and his approach to wine ...

GO >

03.02.10

Chilean Wine Industry Damaged by Quake

The Pour

Many facilities in the Chilean wine industry were damaged by the earthquake, though specifics were hard ...

GO >

03.10.10

Q. and A. With Ken Nye of Ninth Street Espresso

Diner's Journal

Ken Nye of Ninth Street Espresso answers readers" questions about coffee.

GO >

03.10.10

Not That Kind of Strip House

Diner's Journal

Sam Sifton reviews Strip House.

GO >

03.09.10

Off the Menu: Satay Junction

Diner's Journal

Satay Junction offers Indonesian street food in the West Village.

GO >