June 30, 2011 Issue
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Features
Posted: June 30, 2011 By Sam Gugino
June 30, 2011 Issue
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Features
Despite its reserved image, Bordeaux offers friendly hospitality as well as plenty of great wine and good food
Posted: June 30, 2011 By Mitch Frank
June 30, 2011 Issue
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Features
Chef Alfred Portale, Gotham Bar and Grill, New York
Posted: June 30, 2011 By Owen Dugan
News & Features
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Matchmaking
A tangy marinade is the key to a light summery meal for the grill
Posted: June 29, 2011 By Jennifer Fiedler
Blogs
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Exploring Wine with Tim Fish
Break out the grill, mix up the spice rubs and sauces, and open some barbecue-friendly wines
Posted: June 29, 2011 By Tim Fish
Memorial Day weekend is a blur in our house, with the end of school and other various craziness, so it's not until the Fourth of July that I really feel like I can kick back and do some serious cooking in the backyard. As I've tried to master various recipes and cuts of meat—whether it's baby-back ribs, chicken or beef brisket—I've experimented with different wines to drink with these slow-cooked creations.
The flavors of barbecue are intense: smoky and zesty, spicy, greasy and sweet. You might think you need a powerful wine for its equal but that's not necessarily the case. Sure, most hearty reds will do fine with those big flavors, but if you're going to the trouble of slowly grilling or smoking something for hours, why drink just any wine? Here are some suggestions for distinctive and lively barbecue-friendly reds and whites.
Learn Wine
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Ask Dr. Vinny
Posted: June 29, 2011
News & Features
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Seasonal
A Boston chef shares his recipe for sliders, and we suggest 14 rosés for your summer entertaining
Posted: June 24, 2011 By Laurie Woolever
Learn Wine
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Ask Dr. Vinny
Posted: June 24, 2011
News & Features
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Health News
Scientists believe they've identified the compound that fights off cardiovascular damage
Posted: June 22, 2011 By Margaret Raber
Blogs
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Harvey Steiman At Large
How to beat blistering temperatures and still drink red wine
Posted: June 21, 2011 By Harvey Steiman
Judicious use of the freezer and refrigerator can defeat what hot temperatures can do to a red wine.
June 15, 2011 Issue
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Features
Posted: June 15, 2011 By MaryAnn Worobiec
June 15, 2011 Issue
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Features
Posted: June 15, 2011 By MaryAnn Worobiec
June 15, 2011 Issue
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Features
Posted: June 15, 2011 By MaryAnn Worobiec
June 15, 2011 Issue
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Features
Posted: June 15, 2011 By MaryAnn Worobiec
Dining & Travel
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Menu Headers
A perfect match with Chef Richard Vellante of Legal Sea Foods, Boston
Posted: June 15, 2011 By Owen Dugan
June 15, 2011 Issue
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Features
This once-sleepy town is now a vital centerpiece of California wine country
Posted: June 15, 2011 By Tim Fish
June 15, 2011 Issue
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Features
Posted: June 15, 2011
June 15, 2011 Issue
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Features
From quiet cottages to full-service resorts, choices abound
Posted: June 15, 2011 By Augustus Weed
June 15, 2011 Issue
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Features
Five themed expeditions provide a panoramic view of Napa wine country
Posted: June 15, 2011 By MaryAnn Worobiec
June 15, 2011 Issue
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Features
Posted: June 15, 2011 By Mark Pendergrast
