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Mouthing Off

By the Editors of Food & Wine Magazine

The Usual

For a Super-Affordable Champagne Impostor, Look to New Mexico

When it comes to bubbles, Best New Chef 2014 Walker Stern of Brooklyn’s Battersby eschews pricey Champagne for Gruet, a much more affordable line of méthode champenoise sparkling wines made in New Mexico. 

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New Year's Eve Guide

7 Sparkling Wines for Any Budget

Champagne Geoffroy

Seven sparkling wines for any budget, selected by Laura Maniac of Corkbuzz.

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Corkbuzz's Laura Maniec Offers Every Excuse You Need to Drink More Champagne

Corkbuzz's Laura Maniec

Laura Maniec of the growing Corkbuzz wine studio empire in New York city is on a mission to get people to drink more Champagne. Here’s how.

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How to Open Champagne with a Saber

It may come as a surprise to learn that you don’t need brute force, or a sharp blade, or quick hands to execute this technique.

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7 Top Sparkling Wines of 2014

Cava vineyards at Recaredo

For everyone who has NOT bought their bubbles for New Year’s yet, take note: It is not too late! And to help out in that endeavor, here are my favorite Champagnes and sparkling wines from the last year of tasting.

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Tasting Room

Why Do These Cities Hate Champagne?

NV Louis Roederer Brut Premiere

Foursquare, the recently-rejiggered local search app, can provide a wealth of handy info.

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Drink This Now

4 Champagnes to Celebrate the Legend of Dom Pierre Pérignon

NV Fleury Fleur de L’Europe Brut ($39)

On August 4, 1693, legend has it that the French monk Dom Pierre Pérignon invented Champagne.

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F&W Drinks

6 Boozy Ways to Cool Down, from Mimosas to Champagne Shots

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Drink This Now

The Ernest Hemingway Cocktail You’ve Never Heard Of

The best way to celebrate Ernest Hemingway's birthday is with a cocktail. 

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The Usual

The Best Wine for Steak Is Not What You Think

Chef Wolfgang Puck, whose steak house mini empire Cut has spread to five cities, bucks the traditional pairing of big, bold red wines with buttery, meaty steaks. 

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