Mouthing Off

By the Editors of Food & Wine Magazine

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Tasting Room

No wine has ever been so unfairly maligned as Chardonnay. F&W’s Ray Isle debunks the myths and extols the magnificence of great bottlings at every price and in every style.

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Cheap Wine Challenge

This lightly oaked Chardonnay is delicious with or without food.

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The Usual

When it comes to Chardonnay, chef Lydia Shire of Boston’s Scampo likes them big, American and buttery.

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