Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Dr. Vino

Don't you think aged Riojas are stunning value wines, even when they're pricey?

READ MORE
Dr. Vino

Don’t you think it’s great that the US is now the world’s biggest wine market? There aren’t a lot of bull markets in the US these days, but we are in a bull market for wine consumption.

READ MORE
Dr. Vino

Here's why a regular white wine glass is the best thing for sparkling wine.

READ MORE
Dr. Vino

Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.

READ MORE
Dr. Vino

Beaujolais Nouveau, which is made and released each fall after the harvest, typically comes from the region's less-desirable vineyards and is usually produced using industrial methods. Cru Beaujolais is a different story.

READ MORE
Dr. Vino

Don't you think decanting is beneficial for many wines, young or old? With an older wine, it's a way to separate the wine from any sediment in the bottle, which makes serving much easier. Read more >

READ MORE
Dr. Vino

Don't you think low-dosage Champagnes are better with food? The high acid levels in Champagne have traditionally been balanced by adding a little sugar, known as the dosage (pronounced dough-SAAJ) right before the cork goes in the bottle. Read more >

READ MORE
Dr. Vino
Dr. Vino
Wine Intel

Topics

Sites We Like