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Mouthing Off

By the Editors of Food & Wine Magazine

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The Food & Wine Diet

Quinoa Sauté with Grüner Veltliner

Asparagus is one of those classic (almost) impossible-to-pair ingredients, but Austrian Grüner Veltliner is up for the challenge.

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F&W Drinks

Tuna's Perfect Pairing? Try Bordeaux

F&W's Wine Editors Celebrate with Crémant and Pear Bordeaux with Tuna

Sake, beer, sparkling rosé and the unlikely pairing of red Bordeaux and tuna tartare: F&W's wine team explored them all this month.

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Expert Lessons

How Wine Is Made

How Wine Is Made

F&W's Megan Krigbaum explains a grape's journey from vine to bottle.

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Essential Drinking

Floral, Fragrant Bordeaux to Buy Now

Bordeaux drinkers know that the Margaux subregion is a special place.

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Cheap Wine Challenge

A Stunning $17 White Burgundy

A Stunning $17 White Burgundy

When they’re made with care, entry-level Burgundies can drink like they cost twice the price.

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tasting room

Everything's Coming Up Rosés

Everything Is Coming Up Rosés

Rosés from Provence go well with everything from a Niçoise salad to roast chicken to potato chips—in other words, almost anything. Here are five to keep an eye out for.

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The Food & Wine Diet

Black Cod with Miso Broth and German Pinot Noir

Black Cod with Miso Broth and German Pinot Noir

This is a lightened and less-sweet take on the classic black cod with miso.

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Expert Lessons

How to Taste Wine Like a Pro

How to Swirl, Sniff, Slurp and Spit Wine Like a Pro

Wine-tasting has its own code of conduct. Here's what you need to know about all that swirling, swishing and spitting.

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Wine Intel

The Ancient Technique American Winemakers Love Right Now

The Ancient Technique American Winemakers Love Right Now

Rather than crushing grapes, more American producers are fermenting whole clusters, stems and all. F&W's Megan Krigbaum tells why and names 3 wines to try.

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Cheap Wine Challenge

Italy's Answer to Beaujolais

Italy’s Answer to Beaujolais

This red just might be the perfect picnic wine.

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