Red wine is the drink of choice in my household. My husband is very open-minded about what he'll pour, as long as it's red (or single-malt Scotch, but that's another story). He is very much like the F&W readers we've canvassed over the years. I'm not sure I understand the preference for red wine over white. Is it because red seems more serious, more thought-provoking, and therefore better? (Send me your thoughts about that on Facebook; I'd love to know more!) Whatever the cause, we've responded to the demand and created dazzling stories in this special wine issue for rouge-ophiles.
Americans are particularly obsessed with Pinot Noir. So we sent F&W's restaurant editor, Kate Krader, to France to learn about winemaking's new guard, who are helping red Burgundy evolve. And, because these winemakers are also natural-born cooks, we asked for their best recipes, too.
- Top Sommeliers of 2011
- Not Pinot: New Food-Friendly Red Wines
- Burgundy Wines: A New Generation of Winemakers
- Alexandra Guarnaschelli's Healthy Wine Pairings
The Pinot Noir grape is notoriously fickle, but the drinkers devoted to it are not; if anything, they're too loyal. So, to nudge them toward new taste experiences, F&W's associate wine editor, Megan Krigbaum, explored red grapes that have a strong resemblance to Pinot while also expressing their own identity; F&W's Test Kitchen supervisor, Marcia Kiesel, created recipes to match. I'm hoping you might fall in love with Gamay, Bonarda, Xinomavro, Mencía or any of the other varietals that are super-food-friendly, affordable and delicious.