May 31, 2012 Issue
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Features
Chef Walter Bundy, Lemaire, Jefferson Hotel, Richmond, Va.
Posted: May 31, 2012 By Owen Dugan
News & Features
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Sommelier Talk
New York sommelier Levi Dalton talks sushi, tasting menus and orange wine
Posted: May 29, 2012 By Lizzie Munro
Blogs
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Harvey Steiman At Large
Wines from the 1960s star in a retrospective dinner
Posted: May 22, 2012 By Harvey Steiman
My donation to the Central Coast Wine Auction this year included some California Cabernets from decades long past, which were contributed to a fantastic charity dinner.
I have had great bottles of mature California Cabernet Sauvignon on many occasions, but seldom a lineup as consistently rewarding and educational as this one. All eight bottles were in great condition and they perfectly represented their eras, their vineyard sources and their house styles. When you’re dealing with older wines, that’s luck.
This was the annual dinner wherein my friend Archie McLaren and I dig into our cellars for the wines to pour in a San Francisco restaurant. This time we ferreted out four California wines each, offering two from the 1960s, 1970s, 1980s and 1990s. Chef Jan Birnbaum from Epic Roasthouse in San Francisco came up with an inventive menu for the all-red wine roster.
News & Features
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Matchmaking
The secret for this easy, fast fish recipe is to keep it simple
Posted: May 22, 2012 By Jennifer Fiedler
Learn Wine
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Ask Dr. Vinny
Posted: May 18, 2012
News & Features
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Seasonal
A recipe from chef Chris Cosentino's new book, plus a list of 12 recently rated rosés
Posted: May 18, 2012 By Laurie Woolever
Blogs
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Harvey Steiman At Large
Memorable food and wine, despite going (mostly) casual
Posted: May 16, 2012 By Harvey Steiman
On vacation, with stops in Paris, Lyon, Piemonte and Liguria, my wife and I mostly avoided high-profile restaurants and opted for less-expensive wines. Still we ate well and drank a satisfying array of local favorites.
Highlights included a Paul Bocuse project and the "best tajarin ever," at Trattoria Antica Torre in Barbaresco.
Learn Wine
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Ask Dr. Vinny
Posted: May 9, 2012
News & Features
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Matchmaking
A gourmet spin on a deli classic makes a great home for asparagus
Posted: May 8, 2012 By Jennifer Fiedler
Learn Wine
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Ask Dr. Vinny
Posted: May 7, 2012
News & Features
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Seasonal
Los Angeles chef Sang Yoon shares a fresh and flavorful recipe, and we suggest Rieslings to pour alongside
Posted: May 4, 2012 By Laurie Woolever
News & Features
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Sommelier Talk
Frontera Grill’s Jill Gubesch is rewriting the rule book on pairings for this varied cuisine
Posted: May 3, 2012 By Jennifer Fiedler
April 30, 2012 Issue
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Features
A Mediterranean island that has it all: sea, sun, mountains, great food and an exciting wine scene
Posted: April 30, 2012 By Robert Camuto
April 30, 2012 Issue
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Features
Posted: April 30, 2012 By Mark Pendergrast
April 30, 2012 Issue
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Features
Posted: April 30, 2012 By Sam Gugino
News & Features
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What We're Drinking Now
Roco Pinot Noir Chehalem Mountains Private Stash No. 6 2008
Posted: April 26, 2012 By Thomas Matthews
News & Features
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Matchmaking
This classic combination of flavors, paired with a wine called Txakolina, makes an easy light dinner
Posted: April 24, 2012 By Jennifer Fiedler
Learn Wine
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Ask Dr. Vinny
Posted: April 20, 2012
Blogs
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Exploring Wine with Tim Fish
Bringing your own bottle of wine to a restaurant is easy if you know the rules
Posted: April 18, 2012 By Tim Fish
Bringing your own bottle of wine to a restaurant is routine in Napa and Sonoma, but it's not so easy if you live in Ohio or Colorado or nearly half the other states in the union. The alcohol laws in this country are kooky and outdated, but you've probably figured that out by now.
Even where it's legal, restaurateurs have mixed feelings about BYOB, or as it's sometimes called "brown bagging" or corkage. Like it or not, the profit margin is thin in the restaurant business and wine sales help balance the books.
There's a time-honored etiquette to BYOB that newcomers should learn, but even veterans need the occasional refresher course on the subject. Here are a few guidelines to follow.
News & Features
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Matchmaking
The creamy sauce gets a mellow kick from Dijon mustard
Posted: April 10, 2012 By Jennifer Fiedler
