Mouthing Off

By the Editors of Food & Wine Magazine

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The Usual

Chef Tommy Habetz of Bunk Sandwiches in Portland, OR is a man who isn’t ashamed to drink pink. 

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Cheap Wine Challenge

If you’re like me, you believe rose has a place on the table year-round (or at least into the next few months). Here are three rosés you can still find now.

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Wine Intel

Here, 5 key milestones for pink wine.

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Expert Guide

Almost every wine region in the world makes rosé—and not one uses pink grapes. 

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Expert Guide

Sommelier Theresa Paopao of Boston’s Ribelle is rosé-obsessed: She has 15 on her list. Here, she recommends three, from light to bold.

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The Usual

Chef Jamie Bissonnette, who splits his time between Boston’s Coppa and Toro and NYC’s Toro outpost, can’t get enough of Louis de Grenelle’s crisp, dry NV Saumur Corail Brut Rosé.

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Cheap Wine Challenge

A creatively made (and described) rosé.

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Cheap Wine Challenge

And it’s rosé.

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Tasting Room

Rosés from Provence go well with everything from a Niçoise salad to roast chicken to potato chips—in other words, almost anything. Here are five to keep an eye out for.

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The Food & Wine Diet

Maybe if you drink rosé in February, you can will spring to arrive? That was the theory Kristin Donnelly was operating under when she popped a bottle of pink wine and made these spicy clams.

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