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Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Drinks

Sparkling Wine from Under the Sea, Cocktails from London

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Tasting Room

5 Proseccos to Drink Now

5 Proseccos to Drink Now

Prosecco has officially outsold Champagne. Join in the frenzy and pick up one of Ray Isle's top bottles.

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The Usual

Nightly Napa Valley Cabernet

Chef Hari Pulapaka of Florida’s Cress Restaurant loves wine. “I don’t drink much of anything else,” he says. 

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The Food & Wine Diet

Creamy Beer-Braised Chicken with Pilsner

Occasionally, in the Food & Wine diet, we swap wine for a cold, crisp beer.

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Kitchen Trash

Beer for Zombies, Bloody Marys for Monsters

This week in weird food news we learned about brain-infused beer, a monstrous bloody mary and a restaurant where people dine with the dead. 

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What Editors Are Drinking

Ray Isle Loves Ageable Australian Riesling and Grower Champagne

Ray Isle Loves Ageable Australian Riesling and Grower Champagne

F&W's Ray Isle shares what he's drinking now: rosé Champagne that's for the beach and a fantastic Australian Riesling.

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Tasting Room

If You Can't Afford Chianti's Ultra-High-End New Designation, Drink These Bottles

The New Chianti Designation

Chianti may have a new super-duper designation for top-end wine but the region's affordable wines are still incredibly appealing. Here are a few good introductory bottles.

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Cheap Wine Challenge

Last-Gasp-of-Winter White

Last-Gasp-of-Winter White

Here, wine experts reveal their favorite bottles costing less than $17. Many of the selections are lesser known but absolutely worth the search.

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The Usual

Ryan Poli Doesn’t Drink Wine—But When He Does, It’s Sparkling

Ryan Poli doesn't drink much wine but he'll make an exception for Cava. 

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The Food & Wine Diet

Smoky Brussels Sprouts and Polenta with a Rich White

Brussels sprouts with bacon is a classic side dish. To turn the combo into more of a main course, serve it over hearty stone-ground polenta.

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