You currently have no recipes saved.
To add recipes, visit a recipe and click
to permanently save recipes.
Recipes saved here are available on this computer only. When you log in, these recipes will be saved permanently and will be available from any computer you log in from.
Sommeliers love Pinot Noir, but even they are exasperated by the relentless demand and are encouraging customers to try something different and delicious. Here, six great grapes with Pinot-esque qualities, plus recipe pairings.
As Chile's 2010 bottles begin to appear on store shelves in the United States, writer Jon Fine reflects on this remarkable vintageinterrupted by a devastating earthquakeand considers the trends shaping the country's new wine scene.
Burgundy reveres its past, yet a new generation of winemakers is quietly challenging tradition. F&W's Kate Krader meets the iconoclasts and wonders, jokingly, whether they're audacious enough for reality TV.
Wild flavorsin foraged herbs, say, or sauvage Chardonnays fermented with airborne yeastsare complex, powerful and thrillingly unpredictable. Here's a look at all the wild new food possibilities: in the kitchen, in vineyards and even in tree-house hotels.
Up on Bell Mountain, Medlock Ames winery produces amazing wines in a utopian setting. Down in the valley, the Medlock Ames tasting room is its own little piece of food heaven. Megan Krigbaum tells how everything comes together at an artisans' dinner.