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Posted: April 30, 2015 By Harvey Steiman
Posted: April 30, 2015 By David Gibbons
Posted: April 1, 2015 By Esther Mobley
Posted: March 31, 2015 By Robert Taylor
Wine Spectator assistant managing editor Robert Taylor attends a cheese seminar in which two Hafod cheddars from Neal's Yard Dairy illustrate the fragile nature of cheese quality, and the thrill of tasting a cheese for the first time, every time.
Posted: March 31, 2015 By Mark Pendergrast
Posted: March 31, 2015 By Jack Bettridge
Posted: March 31, 2015 By Ben O'Donnell
Posted: March 31, 2015 By David Gibbons
Posted: March 31, 2015 By Harvey Steiman
Posted: March 27, 2015 By Esther Mobley
Posted: March 25, 2015 By Esther Mobley
Posted: March 12, 2015 By Harvey Steiman
A myth persists that Chinese food is bad for wine. And yet, some of my most memorable wine-and-food experiences have involved Peking duck, ginger-laced steamed fish and spicy salt-and-pepper seafood. And the wines transcend the cliché choices of German Riesling and Alsace Gewürztraminer. Last week, for our annual dinner to benefit the Central Coast Wine Classic, Archie McLaren and I gathered the high bidders for our lot and some mature Australian bottles from my cellar at Hakkasan in San Francisco.
Posted: March 10, 2015 By Nicole Ruiz Hudson
Posted: February 28, 2015 By Jack Bettridge
Posted: February 28, 2015 By Esther Mobley
Posted: February 28, 2015 By Owen Dugan
Posted: February 28, 2015 By Catherine Sweet
Posted: February 25, 2015 By Nicole Ruiz Hudson
Posted: February 13, 2015 By Harvey Steiman
Who would expect to find one of America's great restaurants hidden in the basement of a big shopping center in Honolulu? The archway entrance in the middle of the Ala Moana Shopping Center's lower parking level makes it feel like sneaking into a very fancy speakeasy. The meal I had there last week left me dazzled.
Posted: February 11, 2015 By Tim Fish
The Sonoma County dining scene isn't like any place else. Chefs were doing farm to table back in the 1980s, long before it was de rigueur, and somehow over the years they've managed to keep it real. The chefs here hangout with farmers and the winemakers are connected to the land and the kitchen. Here are four new restaurants Sonoma diners are excited about.
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