High-acid whites are, of course, appealing in warm weather. But many of them, specifically those from cool climates, are ideal with winter dishes.
Pair with green salads, grilled fish or shellfish and crudités.
2012 Falernia Pedro Ximenez Reserva ($10) This flinty, citrus-inflected white comes from one of Chile’s northernmost wine regions, the arid Elqui Valley.
2012 Sábrego Godello ($14) The steep, rocky vineyards of northwest Spain’s remote Valdeorras region provide the grapes for this minerally white.
2011 St Hallett Poacher’s ($14) A touch of Riesling lifts the aromas of this zesty Australian Sauvignon Blanc–Sémillon blend from the Barossa.
2012 Terrazas de los Andes Reserva Torrontés ($15) Torrontés is a tricky grape. Made poorly, it’s cloying; made well, as this one is, it’s elegant and aromatic.
2012 St. Urbans-Hof Estate Riesling ($17) This German Riesling from the Mosel is very lightly off-dry, but it’s so zippy and intense that the sweetness barely registers.
Potato Chips with Nori Salt. © Frances Janisch
Keep your carrot sticks and jugs of juiced kale, I say; give me potato chips. As far as I’m concerned, they’re the ultimate snack food. And, in general, America seems to agree, since we eat about 17 pounds per person per year of them (according to the USDA). And—the key consideration here—they actually go well with wine. So in a kind of nod to public service, here are some suggestions for potato chip pairing. »
Fruit-based sauces like the apricot-onion pan sauce in this recipe pair well with a ripe Chardonnay from a warm region. / © Lucy Schaeffer
Admittedly, pairing wine with chicken breasts is kind of a pump fake topic, since as anyone with a nose or a tongue (or both) knows, chicken breasts on their own are about as intensely flavorful as water, or air. But it’s a fine way to illustrate one of the basic wine pairing rules, which is “Sometimes it isn’t the meat, it’s the sauce.” Since we have about nine billion chicken breast recipes on our site at Food & Wine, I’ve hijacked some favorites as examples. »
Illustration by Kathryn Rathke.
We don’t usually think of wine and the US military as going hand in hand (I doubt many of our guys are pouring themselves glasses of Napa Cabernet while on duty in Afghanistan), but there are actually a quite a few top-notch winemakers who also served in one of the branches of the armed forces. Why not buy one of the wines they’ve made and lift a toast to them—and everyone else who’s a veteran this week? 5 great veteran-made wines for Veteran's Day. »
Pair chef David Burtka's frighteningly human-like beef back ribs with one of these spooky Halloween wines. / © John Kernick
Here’s the way I see it with Halloween wines. There are plenty of wines out there that are propelled by some sort of marketing gimmick—Dracula’s favorite Transylvanian Zinfandel, 2012 Mr. Bones Bug Juice, what have you—but there are also some wines that more organically have a spooky Halloween vibe to them. Here are a few possibilities that would be appropriate served out of black glasses in a Haunted House, and that also actually taste good. The list of Halloween-ready booze. »
Courtesy of Peju
October is National Breast Cancer Awareness Month. Though that's not normally a wine-related subject, in fact several wineries have made commitments to help fight breast cancer. Some donate profits to help fund mammograms, some help support medical center, and some contribute to breast cancer research—no matter which route they've chosen, it's a good road to take. Here are four that are doing their share »
© Cedric Angeles
Here in the U.S. of A., we drink a lot of Chardonnay—over 53 million cases of it from California alone. Cabernet Sauvignon, too; we love the stuff. Merlot, Pinot, Sauvignon Blanc, Pinot Grigio, bottle after bottle of those, too. And that's all well and good. But there are thousands of different wine grapes out there in the world, and with all that abundance, why not take a flier on an oddball but tasty option? Here are five lesser-known but nifty varieties to look for. »
Courtesy of Kobrand.
Wine and Chinese food tends to promote a strange response among wine writers, which can be summed up as “pair Chinese food with off-dry Riesling. Or Gewürztraminer.” Well, fine, but isn’t that sort of like saying “pair French food with white Burgundy” or “pair Italian food with a red wine?” Last I heard, Chinese cuisine had enormous regional variety and a culinary tradition that extends back, oh, a few thousand years or so. 7 wine pairings for everything from Americanized Kung Pao Chicken to traditional salted baked duck tongue. »
Courtesy of Condes de Albarei
The signature white grape of the Rias Baixas region in Galicia, on Spain’s northeastern coast, Albariño produces crisp, aromatic white wines. Typically unoaked, Albariños are stylistically akin to Sauvignon Blanc, Vermentino, Arneis and so on, with flavors suggesting pineapple in ripe vintages, or grapefruit in cooler ones, and with a distinctive chalky-seashell mineral note. Tart and lively, it’s a great seafood wine, whether the dish is raw (oysters; sushi; whole raw narwhal, so often a weekday meal in my youth back in Greenland) or cooked. The seafood affinity also seems appropriate since Galicia is home to Spain’s fishing fleet, as well as to percebes, the odd little rock barnacles that are the signature delicacy of the region—well worth devouring, should you ever have the opportunity. 5 well-priced Albariños to get you started. »