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April 30, 2014 Issue  :  Features

Compelling Beans

Posted: April 30, 2014  By Mark Pendergrast

April 30, 2014 Issue  :  Features

Top of the Cheddar Heap

Posted: April 30, 2014  By David Gibbons

April 30, 2014 Issue  :  Features

Drink Brooklyn

A new wave of urban wineries, distilleries and breweries welcomes thirsty travelers

Posted: April 30, 2014  By Ben O'Donnell

April 30, 2014 Issue  :  Features

Bruce Sanderson's Top 2010 Barolo From Barrel

Posted: April 30, 2014  By Bruce Sanderson

April 30, 2014 Issue  :  Features

Halibut and Porcini Crema With Barbaresco

Fabio Trabocchi, Fiola, Washington, D.C.

Posted: April 30, 2014  By Lizzie Munro

News & Features  :  Matchmaking

Chefs Cook at Home: Jenn Louis' Braised Chicken Thighs with Tomatoes and Crema

Portland chef entertains friends with a family-style Mexican feast

Posted: April 29, 2014  By Laurie Woolever

Blogs  :  Harvey Steiman At Large

Wines for Oysters

Is it better to be neutral or flavorful? Putting wine-and-oyster pairings to the test

Posted: April 22, 2014  By Harvey Steiman

I can't help it. I am a wine guy. I want my wines to contribute to the conversation on my palate when I drink them with food. That comes to mind when I occasionally participate in fun tastings such as the Pacific Coast Oyster Wine Competition. I joined in on the 20th annual judging as much for unlimited quantities of really good oysters as for the wines, but also to test out a theory.

My brain says, let's find a wine that can stand on its own but also makes nice with the mollusks. Jon Rowley, the tasting's organizer, takes a different approach. "Don't taste the wine first," he admonished us. He wanted us to chew up the oyster first to establish its flavor and texture in our mouths, then wash it down with the wine.

Blogs  :  Mixed Case: Opinion and Advice

What Wine Do You Serve with General Tso’s Chicken?

When a cuisine isn't tied to a strong wine tradition, pairing takes on new aspects

Posted: April 17, 2014  By Jennifer Fiedler

This upcoming weekend marks the premiere of The Search for General Tso, a new documentary about Chinese food in America, at the Tribeca Film Festival in New York. (Disclosure: I know the filmmakers.) It tells the story of why there's a Chinese restaurant in almost every small town in the United States by tracing the roots of this popular fried chicken takeout dish back to Taiwan. Be forewarned: It will make you hungry.

While wine doesn't play a role in the movie, the film touches on the ideas of migration, adaptation and authenticity—all concepts that philosophically minded wine lovers can extrapolate to the wine world—and the occasion of its release seems like a good time to talk about pairing wine with "Chinese food."

News & Features  :  Seasonal

Cornmeal Waffles, Pulled Pork and Tropical Fruit for Spring

Treat your guests to a sweet and savory treat. Plus, 14 recently rated Chardonnays

Posted: April 11, 2014  By Laurie Woolever

Blogs  :  Mixed Case: Opinion and Advice

Do You Serve Hubris by the Glass?

Small wine lists packed with geeky wines serve wine directors' egos over customers

Posted: April 10, 2014  By Mitch Frank

Call it the sommelier's dilemma. Wine professionals like sommeliers and retailers spend their days tasting the most interesting wines on earth. That is their passion. But the majority of their customers are looking for safe, reliable wines, ones that don't challenge the brain or the palate. Those wines pay the sommelier's salary.

News & Features  :  Matchmaking

8 and $20 Recipe: Roast Fish with Sauvignon Blanc

Olives, lemon and thyme help build a match for this easy weeknight dish

Posted: April 8, 2014  By Jennifer Fiedler

Learn Wine  :  Ask Dr. Vinny

Do restaurants make their own house wines?

Posted: April 2, 2014  

News & Features  :  Seasonal

Hearty Matzo Ball Soup and Spring Vegetables for Passover

Turkey lends a new richness to a classic holiday dish; plus recommended kosher wineries

Posted: April 2, 2014  By Laurie Woolever

March 31, 2014 Issue  :  Features

Flavored Whiskeys

Posted: March 31, 2014  By Jack Bettridge

March 31, 2014 Issue  :  Features

Grilled Dorade with Assyrtiko

Jeff Fitzgerald, Dio Deka, Los Gatos, Calif.

Posted: March 31, 2014  By Lizzie Munro

News & Features  :  News

Eataly New York Will Close Wine Shop for Six Months

Liquor license suspended after state complains Batali and Bastianich store was selling Bastianich wines

Posted: March 25, 2014  By Mitch Frank, Thomas Matthews

Blogs  :  Harvey Steiman At Large

Colorful Cuisine at Sydney's Sepia

And a classy tour of Australian wine's past, present and future

Posted: March 25, 2014  By Harvey Steiman

Several Sydney insiders told me Sepia was the place to go for a great wine-pairing menu, so it was my first stop after arriving in Australia last week. Chef Martin Benn, once a protégé of Marco Pierre White in London, indulges a modernist bent since he left his post as chef de cuisine at Tetsuya's in 1999. His wife, Vicki Wild, once Tetsuya's personal assistant, brings warmth to the sharp-edged dining room on the ground floor of a Darling Harbour high-rise, and sommelier Rodney Setter has built up a broad and knowledgeably chosen international wine list of more than 1,100 selections, mostly current vintages although older wines, especially Bordeaux, Rhône and Australian Shiraz bottlings, scatter throughout.

News & Features  :  Matchmaking

Chefs Cook at Home: Brian Howard's Lamb Tagine

Comme Ça chef does a savory slow-and-low braise

Posted: March 25, 2014  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

How do I order wine in a restaurant?

Posted: March 14, 2014  

News & Features  :  Matchmaking

8 and $20 Recipe: Coconut Chicken Curry with Chardonnay

A mild sweet curry base makes a comforting weeknight meal

Posted: March 11, 2014  By Jennifer Fiedler

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