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Mouthing Off

By the Editors of Food & Wine Magazine

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The Usual

Jordan Kahn Rhapsodizes About Riesling

German Riesling with Cheese Soufflés

After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, chef Jordan Kahn of Red Medicine in Beverly Hills explains why he is one of the many chefs and restaurant professionals who can’t get enough Riesling.

“German Riesling is the greatest wine on the planet,” Kahn says. “First and foremost it has the best acidity of any wine out there. Even though a lot of people think it’s very sweet, it’s never a sugar bomb, it’s always highly balanced. It’s low alcohol, which means a wonderful food wine. It has no oak, no malolactic fermentation. It’s got just the grape, the acid, a little bit of sugar and terroir. It’s super-delicious and you can pair it with basically anything.”

Click through the slideshow for a range of foods that pair perfectly with Riesling.

Related: The World's Best Riesling Wine Regions
German Wine Producers We Love
The Truth About Riesling

New Slideshow

Perfect Pizza Margherita in 10 Steps

Pizza Margherita

Follow the easy steps in this slideshow to make pizza with a chewy-yet-crisp crust, a well-seasoned San Marzano tomato sauce and fresh buffalo mozzarella cheese. The photos are taken by newly annointed F&W Digital Food Awards Winner Matt Armendariz of Matt Bites.

Related: More Recipe Photos by Matt Armendariz
Best Pizza Places in the U.S.
Fast Italian Recipes

This Old Wine

Top-Vintage Bordeaux for Under $20

You don't have to be a hoarder or deep-pocketed auction-goer to drink well-aged wine. Here, we spotlight affordable old bottles to buy now.

2000 Château Lanessan Haut-Médoc: It's currently the prime drinking window for an ocean of good 2000 Bordeaux, but much of it doesn't offer great value. The year was hailed by critics as a near-perfect vintage, so many bottles are priced accordingly. But there are exceptions, like this one from an underrated property near the famed St-Julien sub-region.

The (Wonderful) Effects of Age: Here are a few scents you're supposed to detect in good aged Bordeaux: Leather (check), spice (here too), tobacco (in this case, a very sweet unlit-cigar note). Fruit fades over time, but there's still plenty of the expected cassis, plus dark berries. The palate is very pure, which is wine-speak meaning it's not hindered by any faint unpleasant undertones. It's just extremely enjoyable, textbook Bordeaux.

Drink It With: A rich lamb dish would be excellent, but the important thing is that it's paired with fat and protein, both of which make tannic wines taste better. The tannins in this firm, Cabernet-based bottling are at just the right level to be tempered by a nice piece of red meat.

Best Price Online: Total Wine & More in Norwalk, CT has it for a very low $19, and it's still a great buy at around $30 elsewhere.

Related: Benchmark Wine Producers in Bordeaux
Spain's #1 Source for Old Wine
A Killer Port from a Top Producer

The Food & Wine Diet

Fresh Bean and Tomato Chili with Rosé

Fresh Bean and Tomato Chili

These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.

People often get most excited about rosé wines during the hottest months, but they are super food friendly and especially good with fall ingredients. This fiber-rich vegetarian chili makes good use of produce that will be in Northeastern farmers’ markets well into October—tomatoes, chiles and cilantro—and it is incredibly warming. For a spicier chili, add the seeds of the jalapeño.

Fresh Bean and Tomato Chili
Total: 40 MIN
2 Servings

2 cups fresh cranberry beans (2 pounds in the shell)
2 medium garlic cloves, 1 halved and peeled, and 1 minced
1 thyme sprig
1 pound tomatoes, halved and cored
2 tablespoons extra-virgin olive oil
1 small onion, finely diced (½ cup)
1 jalapeño, quartered, seeded and thinly sliced crosswise
½ teaspoon ground cumin
2 tablespoons crème fraîche
Cilantro leaves, for garnish

1. In a medium saucepan, cover the cranberry beans with 1 inch of water. Add the halved garlic clove and the thyme and bring to a boil. Simmer over low heat until the beans are tender, about 25 minutes. Drain, discarding the garlic and thyme and reserving 1 cup of the cooking liquid.

2. Meanwhile, using a box grater, coarsely grate the cut sides of the tomatoes into a bowl so you have a tomato puree; discard the skins.

3. In a deep skillet, heat the olive oil. Add the onion and cook over moderately high heat until it starts to brown, about 5 minutes. Add the minced garlic and jalapeño and cook over moderate heat until fragrant, about 1 minute. Add the cumin and cook for 30 seconds longer. Add the fresh tomato puree and bring to a simmer. Cook until the puree is slightly thickened, about 3 minutes. Stir in the beans and half of the reserved cooking liquid and cook until the beans are heated through, about 2 minutes. For a looser chili, add more of the cooking liquid; for a thicker chili, simmer a few minutes longer.

4. Transfer the chili to bowls, garnish with the crème fraîche and cilantro leaves and serve. Wine A fruity rosé, such as 2012 Oupia Minervois Rosé. One serving 416 cal, 20 gm fat, 5 gm sat fat, 56 gm carb, 22 gm fiber, 19 gm protein.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: The F&W Diet 4-Week Plan
Healthy Snacks
10 Ways to Use Kale

Tasting Room

Best Bourbons To Drink Now

W.L. Weller Special Reserve Bourbon

This fall got me thinking about an elderly fellow I once knew, a friend of my father’s father and a veteran of World War One. He was 85 at the time, and blind as a bat—used to watch TV from the couch through a pair of binoculars perched on a stick, sipping what he referred to as “bourbon and branch.” That simply means bourbon and water (technically water from a small stream; it’s an old Southern term), as opposed to bourbon and soda, but it has an antique resonance to it that’s awfully appealing, I think.

Anyway, he’s gone now—has been for years—but there’s still plenty of good bourbon out there, and since it’s officially “a distinctive product of the United States” (by a 1964 Congressional resolution, no less), why not pour a glass? RAY'S BOURBON RECOMMENDATIONS >>

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.