dining & travel

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Aug. 31, 2013 Issue  :  Features

The Village Pub

A Silicon Valley mainstay builds a cellar deep in Burgundy

Posted: August 31, 2013  By Harvey Steiman

Aug. 31, 2013 Issue  :  Features

Grand Award Winners of 2013

Posted: August 31, 2013  

Aug. 31, 2013 Issue  :  Features

The 2013 Restaurant Awards

In the more than 60 pages that follow, you'll find listings for all the restaurants that earned a Wine Spectator award for their wine program in 2013. We hope you'll give them a try.

Posted: August 31, 2013  

Aug. 31, 2013 Issue  :  Features

The Best Wine Lists of 2013

From trendy to traditional, 3,793 wine programs earn Wine Spectator awards

Posted: August 31, 2013  By Nathan Wesley

Aug. 31, 2013 Issue  :  This Issue/Marvin R. Shanken

Wine List Trends

Posted: August 31, 2013  By Marvin R. Shanken, Thomas Matthews

Aug. 31, 2013 Issue  :  Features

Summer Suggestions

Posted: August 31, 2013  By Sam Gugino

Aug. 31, 2013 Issue  :  Features

Barcelona’s Top Wine Bars

Posted: August 31, 2013  By Regina Winkle-Bryan

Aug. 31, 2013 Issue  :  Features

Stuffed Butternut Squash With Vouvray

Chef Scott Crawford, Herons, Cary, N.C.

Posted: August 31, 2013  By Lizzie Munro

Blogs  :  Stirring the Lees with James Molesworth

A Pairing Contest in the Kitchen: Burgundy vs. Alsace

Putting a Pinot Noir and a Pinot Gris to the test at home with spicy Thai shrimp and pork

Posted: August 30, 2013  By James Molesworth

Matching wine and food can be a daunting topic for newbie and seasoned wine lovers alike. Sure, there are basic tenets for some folks—red wine with meat, white wine with fish. But those have been largely eroded: How about a white Rhône with pork? Or Pinot Noir with Salmon? In addition, as cuisines from around the world have been popularized and assimilated in American cuisine, food has become more complicated. It's no longer enough to have a steak. Is it grass-fed or corn-fed? Broiled? grilled? And the sides—how about blue potatoes and pan-roasted okra? Suddenly it's head-scratching time when it comes to pulling a bottle.

Because of this, I try not to over festishize wine-and-food matching. Sometimes I might select the wine first and build the meal around that. Other times the meal comes first and I try to fit the wine. But basically I try to avoid conflict between the wine and food while aiming to just drink and eat what I like.

So the other night as Nancy prepped a tray of Thai-style pork and shrimp balls loaded with scallions, cilantro, Chinese black vinegar, soy and the like, I figured a white would do best. I was thinking Alsace.

Blogs  :  Exploring Wine with Tim Fish

Building a Better Burger for Labor Day Reds

What's in your glass and on your bun this weekend?

Posted: August 28, 2013  By Tim Fish

Wine Spectator associate editor Tim Fish offers wine pairing advice for Labor Day weekend burgers, with 9 wine recommendations, and a plea for a great burger recipe.

News & Features  :  Seasonal

A Homey Italian Feast and Kosher Wines for the High Holidays

A New York chef shares Italian-inflected family recipes. Plus, 14 recently rated kosher wines from Israel and California

Posted: August 27, 2013  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

What should I do if I pour someone a glass full of sediment by mistake?

Posted: August 26, 2013  

News & Features  :  Seasonal

Well-Dressed Dogs and California Pinot Noir for Labor Day

Sausage-dressing tips from Hot Doug's, a fresh salad and 12 recently rated reds for summer's last hurrah

Posted: August 23, 2013  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

Is it illegal for a restaurant to charge for corkage?

Posted: August 21, 2013  

News & Features  :  Matchmaking

8 and $20 Recipe: Corn and Goat Cheese Soufflé with Sauvignon Blanc

This twist on a French classic makes for easy summer entertaining

Posted: August 13, 2013  By Jennifer Fiedler

Learn Wine  :  Ask Dr. Vinny

How do you make white wine vinegar?

Posted: August 5, 2013  

News & Features  :  News

How to Drink a Wine Without Removing the Cork

The Coravin, invented by a medical device specialist, makes it easy to drink just one glass

Posted: August 1, 2013  By Esther Mobley

Learn Wine  :  Ask Dr. Vinny

How in the world do servers physically pour a 30-liter bottle?

Posted: July 31, 2013  

July 31, 2013 Issue  :  Features

Cape Town

Posted: July 31, 2013  By Jane Broughton

July 31, 2013 Issue  :  Features


Posted: July 31, 2013  By Cathy Marston

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