Watch Food & Wine's exclusive clip from an excellent new documentary, A Year in Champagne, out this Friday.READ MORE
All hail Nadine Poss, the 65th German Wine Queen!READ MORE
It’s quite something to take a brisk walk on a cool September morning through Soho in New York City and come across a line of at least 150 people waiting patiently for the opportunity to buy a cronut. For me at least, the sight of all these cronut-loons raises a number of questions. One is, “Really? That’s how you’re going to spend your morning?” Another is, “Wow—is civilization doomed?” Then there’s the crucially important, “Gosh, I wonder what wine would go with a cronut?” READ MORE >>READ MORE
Illustration by Kathryn Rathke.
© Iain Bagwell. Food styling by Simon Andrews.
When it comes to pairing wine and fajitas—a situation that might occur for some people only after every last margarita on earth had been drained—here’s a general thought. Fajitas, which are typically served with onions, grilled bell peppers, cheese, pico de gallo, possibly guacamole, maybe sour cream and who knows what other fixings, fall into the broad pairing category of “It isn’t the meat, it’s the sauce (or condiments).” Essentially, you’re picking a wine to go with a mass of wildly different flavors. So you want one that goes with, more or less, anything. How to pick that fajita-pleasing wine. »READ MORE
Courtesy of Kathryn Rathke
Sometimes it’s nice to sit back after dinner and sip something sweet purely on its own. F&W's Ray Isle names his favorite after-dinner wines.>>READ MORE