Mario Batali talks wine pairing with his business partner, Joe Bastianich. The dish is Mario's Ragu Bolognese, which matches beautifully --and rhymes-- with Sangiovese. But what kind of Sangiovese do Mario and Joe pick?
Posted: August 23, 2007
Mario Batali is a star chef with a TV show and restaurants in New York and Las Vegas. What's his recipe for success--and satisfying food? Mario sticks close to his Italian roots. Here, he prepares his own spin on ragu bolognese. Enjoy!
Posted: August 21, 2007
Is it the soil or the people that make a wine? Brice Jones, formerly of Sonoma-Cutrer, weighs in. Hint: His new winery is called Emeritus -- and he's brought his old team. You can't argue with success; their Pinot Noirs are garnering rave reviews.
Posted: August 16, 2007
The debate continues, but some winemakers have already made the switch to screwcap. Michel Laroche joined Wine Spectator senior editor Bruce Sanderson to taste the difference between cork and screwcap in his delicate Chablis.
Posted: August 13, 2007
Posted: August 9, 2007
At Daniel, Chef Boulud's food is delectable. But, of course, he has a huge, fully-staffed kitchen. Chef proved that you can get the same results in your own kitchen when he invited us into his home and braised a veal shoulder. (It was delicious.)
Posted: August 6, 2007
When visiting Bordeaux, you may be tempted to spend all your time at the top châteaus. But don't miss the city of Bordeaux, with its beautiful riverfront, 18th century architecture and lively restaurants.
Posted: August 2, 2007
Posted: July 30, 2007
Why are Bordeaux's top wines called First Growths? And what makes them unique? Learn about this elite group as you meet some of the impressive people behind these blue-chip châteaus. Get the worksheet below.
Posted: July 26, 2007
Some people are born into a winemaking family . Others start with a fortune and then build a winery. Meet Mia Klein, owner-winemaker of Selene Wines, who is living proof that "regular folks" can make extraordinary wine.
Posted: July 23, 2007
Picking wine to pair with great steaks is a tough job, but Harvey Steiman, Wine Spectator editor at large, stepped up to the plate at Craftsteak in New York City . Join him as he rates and explains a few pairings with a Washington Cabernet Sauvignon.
Posted: July 18, 2007
Tom Colicchio, chef-owner of Craftsteak, is fanatical about the ingredients he uses in his restaurants. Colicchio joined Wine Spectator senior editor Harvey Steiman to taste--and describe--three types of gourmet beef: grass-fed, corn-fed and wagyu.
Posted: July 16, 2007
Posted: July 11, 2007
Posted: July 9, 2007
Way back in 1982, the very British Sir Peter Michael bought a square mile of rocky volcanic ridges on Mount St. Helena in Sonoma County and started a winery. What possessed him to leave the Old World behind for a start-up in the colonies?
Posted: July 3, 2007
Every two years, the world's wine trade gathers in Bordeaux to explore new markets and network. What's the big news for consumers? Shifting demand may make it harder to find some wines in the U.S. and other traditional markets.
Posted: June 28, 2007
Posted: June 22, 2007
Most people associate Alto Adige with crisp white wines. But there's a traditional red grape from this northeastern region of Italy that makes winelovers sit up and say "Wow!" Alois Lageder fills you in on this noteworthy varietal.
Posted: June 21, 2007
Inspired by Robert Mondavi, a winemaker in the mountainous region of Alto Adige has become one of Italy¿s top winemakers. Alois Lageder combines tradition and innovation to make outstanding wines on the slopes of the Dolomites.
Posted: June 21, 2007
What makes Amarone distinctive and delicious are the topics discussed by Wine Spectator senior editor Bruce Sanderson and Sandro Boscainin of Masi, the winery in Veneto, Italy that is known for its Amarone.
Posted: June 12, 2007
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