Illustration by Kathryn Rathke.
Photo © Richard Owyoung
Biondivino, San Francisco
The Russian Hill shop hosts frequent winemaker tastings and sells hard-to-find varietals and bottlings. biondivino.com.
Italian Wine Merchants, NYC
Specializes in rare, high-end wines and cellar management for collectors. italianwinemerchants.com.
This shop has an impressive selection of half-bottles. delaurenti.com.
Wine Expo, Santa Monica, CA
This store and wine bar focuses on Italian and sparkling wines, especially inexpensive bottles. wineexpo.com.
Illustration by Kathryn Rathke.
Yes, it’s that time of year again, when hearty Ontario winemakers (and others) freeze their—well, their somethings—off, in order to bring you bottles of the sweet, unctuous liquid known as ice wine. Fantastic Ice Wines. »
© 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. »
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.>>
© Tina Rupp
Sommeliers, of course, spend a lot of their time thinking about which wine goes well with which food, or does not go well, or might go well if it weren’t Thursday, and so on. But if you ask a sommelier what wine he or she would like to drink right now, more often than not the answer is Champagne.
There’s a good reason for that: Champagne, essentially, goes with everything. It goes with salty dishes; it goes with fatty dishes; it goes with birds and it goes with beasts; with cheese it’s mighty tasty and with vegetables it is sublime; it’s ideal for celebrations and obligatory for toasts; it’s even excellent when poured on its own for no particular occasion at all. Here are some great sparkling wine options, from inexpensive to pricey, that will solve any New Year's wine issues you might have. >>
A jammy Zinfandel and dried fruit lend a ton of flavor to
these lamb-shoulder chops. / © Lucy Schaeffer
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Cooking with wine has been a thread these past few days. Braising, poaching, making pan sauces…all good. I love how when heat is applied, wine goes through dramatic changes with wildly varying results. Best of all is a braising liquid that reduces and becomes a slightly sweet, silky sauce. For this braised lamb dish, I browned shoulder chops and simmered them with lots of garlic, dried apricots and cherries and a full-bodied, jammy red Zinfandel. In a relatively short time, the lamb became tender and glazed with a rich, winey, fruity sauce. SEE RECIPE »
Courtesy of HarperCollins/Amazon.com.
The gift-giving season roared toward us like some mammoth sleigh piloted by a crazy old coot in a red coat, so it’s the last chance to make some choices. For the wine lover in your life—or simply for yourself—here are fantastic new wine books that make great gifts.
Try pairing the three drinks below with a fantastic brunch recipe, like this Smoked-Salmon Scramble with Dill Griddle Biscuits. // © Tina Rupp
Ah, brunch. People go bonkers for brunch. Say the word “brunch,” and your friends will say things like, “Yeah! Great! Let’s do it!” Unless they have kids, in which case they’ll look sort of morose, because instead of going to brunch with you they’re going to be at a birthday party for five-year-olds. But that’s the human condition: Sunday-morning cocktails, then offspring, and finally death.
Be that as it may, in terms of drink options, folks tend to default to one of three things: a mimosa, usually made with some Minute Maid and a bottle of random sparkling wine that someone brought over six months ago; a Bloody Mary (which I’m not knocking at all); or Champagne. Yet because life is short and the human condition is dire, why not experiment while you still have a chance? 3 Fantastic Brunch Drinks. »
Potato Chips with Nori Salt. © Frances Janisch
Keep your carrot sticks and jugs of juiced kale, I say; give me potato chips. As far as I’m concerned, they’re the ultimate snack food. And, in general, America seems to agree, since we eat about 17 pounds per person per year of them (according to the USDA). And—the key consideration here—they actually go well with wine. So in a kind of nod to public service, here are some suggestions for potato chip pairing. »