April 2011

Features

• Not Pinot: New Food-Friendly Red Wines

  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.

• Gastronaut Files: Matzo Recipe

  Think outside the box: this homemade, whole-grain matzo recipe is excellent year round.

• Heroic Vintage: Bottlings After Earthquake in Chile

  As Chile's 2010 bottles begin to appear on store shelves in the United States, writer Jon Fine reflects on this remarkable vintage—interrupted by a devastating earthquake—and considers the trends shaping the country's new wine scene.

• Burgundy Wines: A New Generation of Winemakers

  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.

• Chefs' Top Fishing Equipment

  Here, America's most ardent chef-anglers reveal their best fishing equipment, cooking ideas and fishing tips. F&W's Christine Quinlan reports.

• Editor's Letter

• America's Best New Bars

  From a Dutch-inspired gin bar to a 19th-century-style saloon, these American best new bars celebrate the handmade, the historical and the locally sourced. Plus: a star chef's futuristic lounge.

• Star at the Stove: Gwyneth Paltrow

  Watch Gwyneth Paltrow slicing garlic, and it's clear: She really can cook. Now the actress has published a book, My Father's Daughter, with her favorite family recipes and recollections.

• Top Chef Top 10: Yigit Pura

  The winner of Top Chef: Just Desserts Season 1 is opening a San Francisco pastry shop, Tout Sweet, later this year. Here, he shares the secret of his Zen-like calm and his fascination with Björk.

• Trendspotting: Wild Food

  Wild flavors—in foraged herbs, say, or sauvage Chardonnays fermented with airborne yeasts—are 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.

• Medlock Ames Winery: Nirvana in Sonoma

  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.