Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

It’s no secret that you want to break out your big red wines with steak. When that steak is grilled, don’t be afraid to serve wines that have seen some new oak—the smoky-sweet flavors of the barrels work well with the char on the meat.

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Cheap Wine Challenge

One Boston sommelier shares her passion for the wines of southwest France.

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