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 The alcohol laws in this country are kooky and outdated, but you've probably figured that out by now.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
Learn Wine
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Ask Dr. Vinny
Posted: April 2, 2012
News & Features
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What We're Drinking Now
Cecchetto Manzoni Bianco Marca Trevigiana IGT 2010
Posted: April 2, 2012 By Thomas Matthews
March 31, 2012 Issue
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News
Posted: March 31, 2012 By Mitch Frank
March 31, 2012 Issue
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Features
Posted: March 31, 2012 By Jack Bettridge
March 31, 2012 Issue
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Features
Local products on the table and behind the stoves lift Seattle dining higher
Posted: March 31, 2012 By Harvey Steiman
March 31, 2012 Issue
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Features
Chef Jose Garces, JG Domestic, Philadelphia
Posted: March 31, 2012 By Sam Gugino
News & Features
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Seasonal
Try this pork belly version of the classic, from Portland's Bunk Sandwiches, with one of these 11 great Pinot Noirs
Posted: March 30, 2012 By Laurie Woolever
News & Features
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Seasonal
A flavorful variation on tzimmes and brisket, plus 16 recently rated kosher wines from Israel
Posted: March 28, 2012 By Laurie Woolever
News & Features
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Matchmaking
Arugula-walnut pesto adds a layer of complexity to the dish
Posted: March 27, 2012 By Jennifer Fiedler
Learn Wine
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Ask Dr. Vinny
Posted: March 21, 2012
