Features
Secret Winemaker Hangouts To find winemakers, don’t look in three-star restaurants. Instead, try the coffee bars and taco trucks only locals know.
A Restaurateur’s Rules for Multi-Culti Pairing
Peter Kasperski, the iconoclast behind many of Scottsdale’s best restaurants, matches wines with fabulous Japanese, Italian and Mexican–inspired recipes.
5 Best Wine Storage Solutions Cellar designer David Spon builds a variety of shelving styles to store—and show off—his clients’ wine collections. These five are his most practical and versatile.
How I Overcame My Wine-List Phobia Author Phoebe Damrosch, a former restaurant server, tells how she became wine-confident with the help of her sommelier boyfriend—and a few easy rules.
6 Pairing Tips from Shea Gallante These recipes are delicious with lots of different wines—red and white, light and rich, New World and Old. Chef Shea Gallante of Manhattan’s Cru also shares 6 invaluable tips for pairing such classic foods as earthy pastas, meat loaf and fried fish.
Perfecting Roast Chicken F&W’s Grace Parisi creates four flavorful sauce recipes by scattering ingredients like lemons, tomatoes, chiles and dates in the roasting pan.
Great Value Region: Lodi The warm climate and long history of grape growing in California’s Lodi region have made it a reliable source for bargain wines like these.
6 Quick Fixes for Fish Fillets
Three speedy recipes plus three inspired variations equals six ideas for many different kinds of fish, from salmon to sea bass to trout.
Canned Bean Cuisine Melissa Rubel in the F&W Test Kitchen creates sophisticated salads, sides and main courses with inexpensive beans, from black to pink.
Pairing Kendall-Jackson Wines with Kentucky Cooking Following the extraordinary success of his Kendall-Jackson wines, vintner Jess Jackson is now pursuing his passion for racehorses. He invites F&W’s Lettie Teague to a down-home lunch at his Kentucky horse farm.
Superchefs’ Best Wine Bar Recipes | Daniel Boulud, Tony Mantuano, Luke Mangan The next step in the evolution of the American wine bar: star chefs making great food. Three big international talents—Daniel Boulud, Tony Mantuano and Luke Mangan—divulge their tastiest recipes.
New Must-Try Cocktails In F&W Cocktails 2008, out this month, we document two schools of mixologist thought: East Coast classicist and West Coast locavore. Here, a taste of each.
Superchefs’ Best Wine Bar Recipes: Luke Mangan • South Food + Wine Bar The next step in the evolution of the American wine bar: star chefs making great food. Here, international talent Luke Mangan divulges his tastiest recipes.
Easy, Elegant Party Desserts Michel Richard of Washington, DC’s Citronelle is heartbroken when diners don’t leave room for dessert. He offers this pairing tip: “The best all-around wine to pair with dessert is Champagne. It’s so bubbly and refreshing that it goes well with everything. You don’t have to be supersmart to come up with that combination.”
Five Great Sleeper Napa Cabernets F&W's Ray Isle divulges his favorite findable alternatives to elusive cult bottlings.
Superchefs’ Best Wine Bar Recipes: Daniel Boulud • Bar Boulud The next step in the evolution of the American wine bar: star chefs making great food. Here, international talent Daniel Boulud divulges his tastiest recipes.
Wine Pairing Rules for Japanese, Italian and Mexican Food Peter Kasperski, the iconoclast behind many of Scottsdale’s best restaurants, gives tips for pairing wine with fabulous Japanese, Italian and Mexican–inspired recipes.
Superchefs’ Best Wine Bar Recipes: Tony Mantuano • Enoteca Spiaggia The next step in the evolution of the American wine bar: star chefs making great food. Here, international talent Tony Mantuano divulges his tastiest recipes.
Promiscuous Food: Recipes that Pair with Many Wines The recipes here, from chef Shea Gallante of Manhattan’s Cru, are delicious with lots of different wines—red and white, light and rich, New World and Old—for the ultimate in simple pairing.
The Ryder Boys’ Texas Wine & BBQ Tour
On a tasting tour of Texas Hill Country, the Ryder brothers and their wives have a ridiculous amount of fun pairing wine and barbecue (big reds with brisket, Rosés with chicken) and chewing the fat with the region’ best vintners.
Wine Authorities’ Top Picks Although the ever-rising prices of Burgundy and Bordeaux may give the illusion that all French wines are expensive, according to Wine Authorities co-owner Craig Heffley, France is still a great place to find good, affordable wine. Here are two examples, plus a pick from Chile.
Cellar Rat’s Top Wine Picks Cellar Rat Wine Merchants in Kansas City, Missouri, is fanatical about offering what co-owner and ex-sommelier Ryan Sciara calls “Monday, Tuesday, Wednesday wines”—that is, everyday wines from around the world for under $20. Here are three picks.
Oregon Buying Guide: 5 Favorite Pinot Producers I had a lot of good wines in Oregon, but here are five producers whose wines I particularly loved. (Honorable mention to Brick House Vineyards for its Pinot and Gamay.)
Where to Go Next: San Francisco
New in the Bay Area: a great market that doubles as a butcher shop, a Spanish charcuterie specialist, an intimate Roman restaurant, and more.
Superfast Picnic Recipes Ingredients from great wine-country specialty-food stores were the inspiration for these quick and simple picnic recipes.
5 Great Sparkling Wines for $20 or Less
After tasting more than 300 affordable American wines, Senior Editor Ray Isle reports on his most exciting sparkling wine finds.
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