dining & travel

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April 30, 2013 Issue  :  Features

The Adventurer

Posted: April 30, 2013  By Mark Pendergrast

April 30, 2013 Issue  :  Features

Sorcetti and Lamb Ragù With a Southern Italian Red

Chef Jenn Louis, Lincoln, Portland, Ore.

Posted: April 30, 2013  By Owen Dugan

Learn Wine  :  Ask Dr. Vinny

How should a wine's name be written on a restaurant wine list?

Posted: April 26, 2013  

Blogs  :  Harvey Steiman At Large

The Zen of Food and Wine

Sweat the details only if, like me, you really enjoy the exploration

Posted: April 16, 2013  By Harvey Steiman

A common trope about wine pretension says that we wine folks intimidate the rest of the world with our insistence upon always drinking the right wine with the right food. I don't know anyone who does that. Do you? I gave up a long time ago believing that there's a perfect wine for every dish.

That doesn't mean I ignore the message from my own taste buds that certain wines and foods can make beautiful music together. But I stubbornly resist didactic rules. The day I absent-mindedly picked up my glass of red wine to sip with my grilled fish, and discovered how the wine just brightened up and sang more clearly, started me on a lifelong quest for similarly unexpected but terrific wine-and-food combinations.

Learn Wine  :  Ask Dr. Vinny

Why don't restaurants keep a few bottles of non-alcoholic wine available?

Posted: April 12, 2013  

Learn Wine  :  Ask Dr. Vinny

Can I bring a bottle of wine to a McDonald's?

Posted: April 10, 2013  

News & Features  :  Matchmaking

8 & $20 Recipe: Asparagus and Lemon Ricotta Bruschetta

A Chilean Sauvignon Blanc makes an ideal pairing for this easy spring meal

Posted: April 9, 2013  By Jennifer Fiedler

Blogs  :  Mixed Case: Opinion and Advice

Why Don't Food and Wine Trends Match?

Trendy menus get fattier while edgy wine lists focus on restraint

Posted: April 4, 2013  By Jennifer Fiedler

Can I ask a question? Why does it seem that menus in young, trendy restaurants tout big flavor from fat and spice, while the dog-whistle words of trendy wines are "balance" and "restraint"?

OK, I know the word "trendy" is problematic, so here, a warning: There will be some broad generalizations ahead. To avoid putting everything in "quotes," when I say young and trendy, I mean those restaurants designed to appeal to twenty-somethings in the creative class living in urban areas, and trendy wines are on those restaurants' wine lists.

Learn Wine  :  Ask Dr. Vinny

Are they really letting us bring corkscrews through airline security?

Posted: April 3, 2013  

March 31, 2013 Issue  :  Features

Shaking Up Bourbon

Posted: March 31, 2013  By Jack Bettridge

March 31, 2013 Issue  :  Features

Brewing Without Borders

Posted: March 31, 2013  By Mark Pendergrast

March 31, 2013 Issue  :  Features

Something New in Bordeaux: Wine Bars

Posted: March 31, 2013  By Robert Camuto

March 31, 2013 Issue  :  Features

Lobster With New World Chardonnay

Chef Mitchell Kaldrovich, Inn by the Sea, Cape Elizabeth, Maine

Posted: March 31, 2013  By Owen Dugan

Learn Wine  :  Ask Dr. Vinny

Restaurant wines are so expensive. Can I haggle them down?

Posted: March 29, 2013  

Learn Wine  :  Ask Dr. Vinny

What are some good wines to pair with Easter dinner?

Posted: March 27, 2013  

News & Features  :  Seasonal

New Spring Recipes and 16 Red and White Wines

Welcome a season of renewal with two great recipes from an acclaimed cookbook, matched with Pinot Noirs and aromatic whites

Posted: March 22, 2013  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

What is multiple wine service?

Posted: March 20, 2013  

News & Features  :  Seasonal

Wine-Braised Lamb and Chocolate Cake for Passover

A delicious menu from 12 Tribes Kosher Foods, plus 15 new kosher wines to pour for your Seder guests

Posted: March 13, 2013  By Laurie Woolever

Dining & Travel  :  Menu Headers

Wine-Braised Lamb and Chocolate Cake for Passover

A delicious Seder menu from 12 Tribes Kosher Foods

Posted: March 13, 2013  By Laurie Woolever

News & Features  :  Matchmaking

8 & $20 Recipe: Roast Pork Tenderloin with Olives and French Rosé

Currants help tie the wine to this easy recipe inspired by Southern France

Posted: March 12, 2013  By Jennifer Fiedler

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