Mouthing Off

By the Editors of Food & Wine Magazine

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Bargain Wines

Stored well, wine can certainly improve over time. The key is structure, which means good acidity and, for reds, firm tannins, plus enough fruit to balance those characteristics.

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Tasting Room

F&W’s Ray Isle discovers what happens to a bottle of wine submerged in ocean water for 150 years.


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Wine Talk

New York City restaurateur Danny Meyer shares his sometimes counterintuitive tips for drinking wine with burgers, pizza and pretty much anything else. Rule #1: Keep a half-dozen open bottles in your fridge at all times.

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Bottle Service

Sommeliers worship high-acid wines that are super-refreshing and incredible with food. Here’s an acid education.

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Expert Guide

As always, when pairing wine with chicken, you want to consider the sauce or the marinade. Here, five approaches to take this summer when choosing wines to serve with grilled chicken.

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#HowISummer

F&W’s Megan Krigbaum on the five wine pairings that define her summer and the best bottles to keep on hand for each.


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Expert Guide

The brunch staple goes best with the world’s most versatile pairing wines: sparklers, Rieslings and rosés.

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Wine Talk

Jeannie Cho Lee, a Korean-born, Hong Kong–based master of wine, weighs in on the Chinese wine scene and why no Chinese sommelier would pair Gewürztraminer with Cantonese cuisine.

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Bottle Service

Warm days and cool nights are good, hail is bad and more on the meteorology behind an awesome or awful vintage.

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At-Home Sommelier

Charles Antin shares his best tips on how you can improve your wine memory.

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