Mouthing Off

By the Editors of Food & Wine Magazine

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Tasting Room

New York is home to dozens of very good wine lists. But the most remarkable wine list I’ve come across devoted to older wines—or, to be more specific, wines that have had enough cellar age that they’re drinking perfectly—has to be the list at Eli Zabar’s restaurant Eli’s Table.

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Tasting Room

For Underbelly's great new wine list, chef Chris Shepherd collaborated with an unexpected talent: Houston rapper Bun B.

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News Feed

File this under “mistakes you do not want to make, ever.”

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Restaurant Industry Intel

Sommelier Sebastian Zutant only pours what he wants to pour—and that means obscure wines. Here, he defends weird.

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At-Home Sommelier

"Right now I'm looking to the Loire Valley, the northern Rhône and Sicily," says Patrick Cappiello, sommelier at New York's Pearl & Ash. Here, he names 7 geeky-brilliant wines under $30 to seek out.

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Sommeliers

At New York City's Pearl & Ash, wine director and managing partner Patrick Cappiello can often be seen whacking the tops off Champagne bottles with a saber. He also oversees a cellar full of extraordinary values.

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Wine Wednesday
FoodandWine
Courtesy of Kobrand.

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. »

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Winemakers
FoodandWine
White Wine
FoodandWine
Winemakers
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