Steak Salad with Creamy Italian Dressing // © Helene Dujardin
As a fairly carnivorous person, I tend to feel that if I’m going to be eating a salad, I might as well have some wine with it, just to give the whole enterprise some sort of point. To that end, here are a few thoughts about pairing wines with salads. As long as the wine is not so big and buttery that you ought to be pouring it on the salad itself, it would be good. »
America’s favorite day for grilling and fireworks is also one of F&W editors’ favorite days for drinking. Icy mint juleps and citrusy Txakoli wine are on their list of what to drink for the Fourth >
Husband and wife Joey and Jennifer Tensley of Santa Barbara county, CA, each have their own winery and their own collaborators from France. Here, two of their unique blends.
Deux Terres (photo)
French for “two soils,” this earthy bottling blends Jennifer’s Pinot Noir with Roger Belland’s premier cru Burgundy. ($45).
Joey’s Rhône-style wine blend combines his weighty Colson Canyon Syrah with fruity Grenache from France’s Domaine de Montvac ($45).
More from the July issue >
© Antonis Achilleos / Coconut Chicken
Today, the 30th Food & Wine Classic in Aspen kicks off with a full day of appetizing events. The action-packed weekend includes a 5K charity run led by Bobby Flay, a late night dessert bash hosted by Gail Simmons and a 30th anniversary party with music by Elvis Costello. In between, attendees can break for comfort food like Marcus Samuelsson's fried chicken, which he will demo Friday afternoon. If you aren't at the Classic but are craving crispy fried chicken, we suggest Samuelsson's Coconut Chicken with Pickled Pepper Collards. Soaked in buttermilk, coconut milk and garlic, the chicken takes on terrific, rich flavor before being coated with panko bread crumbs and fried.
More Marcus Samuelsson Recipes
Top Chef Recipes
F&W Editors' Favorite Chicken Recipes
Danny Meyer shares his strategy: Go for the smile.
“With a show of hands, who thinks the Riesling was the best overall for pairing with food?” Danny Meyer asked the audience at Sauce on the Side: Wine, Wieners & the Works. During his seminar at last year’s F&W Classic in Aspen, attendees tasted a range of wines with a hot dog and several toppings to find the ideal matches. My hand shot up, and I was sure that nearly every other hand in the room would shoot up, too. Was I wrong: The Riesling got about as many votes as the Syrah and Pinot Noir. Even the Sauvignon Blanc received hefty crowd support, and I thought it’d been god-awful with just about everything. And that was exactly Meyer’s point.
What To Drink Next
© Wendell T. Webber / Mojito
Chilled rosés, crisp pilsners and refreshing cocktails are among F&W editors' top picks for outdoor parties over the long weekend >
The April issue spotlights tech toys for foodies. Here's a fantastic site for wine lovers.
© Frederick Wildman and Sons, Ltd
Using Google Earth technology, wine importer Frederick Wildman and Sons offers 3-D interactive tours on its website, tour.frederickwildman.com, stopping at iconic regions around the world (like Puligny-Montrachet, above). Some include commentary from winemakers like Rioja’s Baron de Ley.
Related: High-Tech Hotels
Americans are drinking more California wine than ever before—nearly 212 million cases in 2011.
Here's how to choose a bottle.