Mouthing Off

By the Editors of Food & Wine Magazine

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drinking adventure

Here, six incredible Shanghai bars including Tiki China, which offers tropical drinks and Polynesian-inspired snacks.

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What To Drink Next

Ted Allen's seven favorite wines include a refreshing Vinho Verde from Portugal and a bright Pinot Noir to pair with turkey.

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At-Home Sommelier

F&W's Megan Krigbaum names 6 excellent wines from Argentina's Uco Valley.

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What To Drink Next

Once offered at only a few ambitious bars, crystal-clear, hand-carved ice is now the hallmark of any serious cocktail.

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What To Drink Next

F&W's Ray Isle and Megan Krigbaum reveal the best bottles they've tasted this month.

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Essential Drinking

The standard line on Beaujolais is to seek out wine from the region's <em>crus</em>—13 grape-growing areas that have proven themselves worthy. But some of the best-value bottlings are made elsewhere.

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What Editors Are Drinking

F&W's Ray Isle shares what he's drinking now: rosé Champagne that's for the beach and a fantastic Australian Riesling.

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What To Drink Next

F&W's Megan Krigbaum's wine picks include a Piedmontese red with hints of strawberry and a terrific Chenin Blanc, which pairs well with smoked seafood.

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Wine Intel

F&W's Ray Isle shares famous winemakers' most affordable bottles, including a $10 bargain red.

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Seasonal Survival Guide

We've had five feet of snow in New York City, it's been frigid for months and I've reached my limit on whiskey-based cocktails. Roll out the daiquiris and the piña coladas and the gin and tonics—I'm done!

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