October 2003

Features

• Pasta Pot Picks

  They’re great for boiling pasta but also versatile enough to steam, stew and more.

• Riesling Loves Asian Food

  The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine.

• Runner's High | Running the Bordeaux Marathon

  Skip the carbo-loading and the Gatorade: at Bordeaux's Médoc Marathon, Benjamin Cheever fuels himself with crème brûlée and good wine.

• Grape Britain

  For centuries, London has been the hub of the world's wine trade. Today London is still at the center of the action, with venerable wine shops, new wine-centric restaurants and a thriving wine culture.

• Man of La Mancha | Adolfo Muñoz

  Spain's La Mancha region brings to mind El Greco and Don Quixote, not world-class wine or food. Adolfo Muñoz is helping to change that. At a recent party at his Toledo home, the influential chef and restaurateur showed off his modern Spanish cooking—and his bold new wines.

• Cellar Smarts

  Chicago chef and wine expert Gabriel Viti's creative ideas for building the ultimate home wine cellar.

• A Sundown Supper

  When a Napa chef, her winery-owner husband and their two little girls have a picnic, they bring their entire dining room—and a splendid supper—outdoors.

• American Wine Awards 2003

• Birth of a Bistro Nation

  Sometimes it seems there are as many bistros across America as there are Starbucks. Here we celebrate the food, wine and style of the traditional French bistro (steak bordelaise, bottles of Beaujolais, curvy wood chairs) and embrace America's adventurous innovations.

• Week at a Glance

  Cookbook author David Rosengarten pairs a terrific recipe and a tasty wine for every night of the week, from Italian sausage heroes with Cabernet on Monday to Cuban beef stew with Barbera on Sunday.

• What a Sweet Couple | Wine-Dessert Pairings

  Three delicious, inventive, unique desserts and the sweet wines that love them.

• Trends: Leading Ladies | Sex and the Sommelier

  More and more women are landing top sommelier positions, but winning over chauvinist customers is still no easy job.