Mouthing Off

By the Editors of Food & Wine Magazine

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Wine Tips

Our favorites from one of Italy's most exciting wine regions.

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Wine Tips

The wine regions along Italy's coast produce distinctively crisp white wines. They're great as aperitifs and pair beautifully with fish and shellfish from the Adriatic and Tyrrhenian seas. 

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Wine Tips

When pairing wine with spring vegetables, the cooking style matters as much or more than 
the ingredient itself.

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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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