Dec. 31, 2012 - Jan. 15, 2013 Issue
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Menu
Three classic yet simple appetizers and wine pairings for your holiday gathering
Posted: December 31, 2012 By Jennifer Fiedler
Dec. 31, 2012 - Jan. 15, 2013 Issue
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Features
Posted: December 31, 2012 By Owen Dugan
Dec. 31, 2012 - Jan. 15, 2013 Issue
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Features
Posted: December 31, 2012 By Sam Gugino
Learn Wine
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Ask Dr. Vinny
Posted: December 28, 2012
News & Features
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Seasonal
Ring in 2013 with an array of easy-to-adapt pies, plus 16 Champagnes and other bubblies
Posted: December 21, 2012 By Laurie Woolever
Dec. 15, 2012 Issue
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Features
Nathan Myhrvold applies an engineer’s accuracy and a techie’s innovation to cooking
Posted: December 15, 2012 By Harvey Steiman
Dec. 15, 2012 Issue
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Features
Posted: December 15, 2012 By Harvey Steiman
Dec. 15, 2012 Issue
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Features
Posted: December 15, 2012 By Jack Bettridge
Dec. 15, 2012 Issue
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Features
Long off the beaten path, northern Portugal awakens with fine dining and stylish lodgings
Posted: December 15, 2012 By Robert Camuto
News & Features
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Seasonal
Three chefs' recipes for your festive holiday table, plus 12 recommended Pinot Grigios and Sauvignon Blancs
Posted: December 14, 2012 By Laurie Woolever
News & Features
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Matchmaking
You can’t go wrong with fried potatoes and sparkling wine
Posted: December 11, 2012 By Jennifer Fiedler
Nov. 30, 2012 Issue
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Features
South Florida's playground balances cosmopolitan cuisine with casual dining
Posted: November 30, 2012 By Mitch Frank
Nov. 30, 2012 Issue
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Features
Chef David Bouley, Bouley, New York
Posted: November 30, 2012 By Owen Dugan
Learn Wine
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Ask Dr. Vinny
Posted: November 28, 2012
Blogs
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Exploring Wine with Tim Fish
Even if you’re in no mood to sing carols yet, it pays to be prepared
Posted: November 28, 2012 By Tim Fish
I'm not ready for Christmas. Not even remotely. I have Facebook friends who've put up their tree and decorations, bought most of their presents and even baked their holiday cookies. Clearly these people don't drink enough wine. And yet while Christmas itself is still weeks away, the holiday entertaining season is thrust upon us, and chances are you'll be throwing or attending a party sometime during the next three weekends. So I guess I have to wake up and smell the eggnog.
When it comes to big holiday parties, I prefer a buffet for the wine as well. When there are 10 or 20 wines open, I'm like a glassy-eyed kid perched over his stash of Halloween candy. Which should I taste first? Here are a few well-priced sparkling wines perfect for holiday entertaining.
News & Features
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Matchmaking
Pancetta, ricotta and kabocha squash make a perfect combination for a winter night
Posted: November 27, 2012 By Jennifer Fiedler
Blogs
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Mixed Case: Opinion and Advice
From the historic aging of whiskies in Sherry barrels to more radical practices of today, the two drinks toast each other
Posted: November 20, 2012 By Ben O'Donnell
Kingsley Amis, writing in 1972's On Drink, relayed a recipe for a concoction he had heard to be "Queen Victoria's Tipple." Ingredients: 1/2 tumbler red wine, Scotch. "The quantity of Scotch is up to you, but I recommend stopping a good deal short of the top of the tumbler," cautioned Amis. "Worth trying once," cringed the author, who in the same pages recommends waking up to a shot of tequila in one hand and one of tomato juice in the other.
I asked Logan Leet, winemaker at River Bend Winery in Kentucky, whose signature Bourbon Barrel Red is given a brief spin through used bourbon barrels, if he had ever heard of this kind of abomination in Louisville. "Most people like to keep their wine and their bourbon separate, by and large," he assured me.
Learn Wine
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Ask Dr. Vinny
Posted: November 16, 2012
Nov. 15, 2012 Issue
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Features
Posted: November 15, 2012 By Jack Bettridge
Nov. 15, 2012 Issue
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Features
Posted: November 15, 2012 By Sam Gugino
