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Mouthing Off

By the Editors of Food & Wine Magazine

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Cheap Wine Challenge

Mineral, Energetic Riesling

2012 Stein Blauschiefer Riesling trocken

Here, wine experts reveal their favorite bottles costing less than $17. Many of the selections are lesser known but absolutely worth the search.

Who: Joe Salamone, wine buyer at Crush Wine & Spirits in New York City

What: 2012 Stein Blauschiefer Riesling trocken

Why: Blauschiefer means “blue slate,” an homage to the slate soil in Germany’s Mosel region, where this wine is from. The slate gives the wine tons of minerality and an almost salty smell and taste. Salamone loves this wine for its purity. If a wine can have energy, he says this one does.

Chef Dream Trips

Sean Brock's African Culinary Adventure

Chef Sean Brock is known for obsessively championing Southern ingredients at his restaurants. Brock's research takes him as far as Senegal, and F&W joined the chef there for a story in our November issue.

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Dr. Vino's Verdict

Oak-Chipped Wine? Not a Bargain

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.

Don’t you think using oak chips to flavor wine is cheap and sleazy? A winemaking shortcut mostly used for low-priced wines, the practice was banned in the U.S. until 1993 even though it was widely used anyway. Now, hundreds of tons of chips are legally dunked like giant tea bags in tanks of American wine every year, and producers also use methods involving oak staves (planks) or even bags of oak dust. These practices impart oaky flavors without the expense of aging in pricey oak barrels, but the effect is usually unappealing: obnoxious, overpowering and fake-tasting notes of toast and vanilla. Better inexpensive wines are often unoaked, with no weird woodiness to obscure the wine's inherent flavors.

Related: More From Dr. Vino
In Search of Good Cheap Wine
Affordable Aged Bottles

New Slideshow

Biscuit Overload

Lard or butter? Milk or buttermilk? The secret to perfect biscuits is hotly contested and every Southern home cook has an opinion. But these days, chefs from all over the country are joining in the conversation, digging through old church cookbooks and grandma’s recipe box to find the perfect version. From tender, high-rise biscuits at Hominy Grill in Charleston, to chef John Gorham’s lightly sweetened specimens with seasonal fruit compote, here are the best biscuits in the U.S.

Related Links: Southern Comfort Food
America's Best Brunch Spots
Best Southern Food in the U.S.

F&W Video Feed

Israeli Food Freestyle

Live from the streets of Tsfat, Israel, it's Ari Lesser freestyling about kosher food and vegetarianism in this week's video of the week:  

 


Related: Vegetarian Thanksgiving
Amazing Vegetarian Dishes
Hannukah Recipes

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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.