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Blogs  :  Exploring Wine with Tim Fish

Cyrus Blooms Again in Alexander Valley

After two years on hiatus, top Sonoma restaurant reboots in a new locale

Posted: October 29, 2014  By Tim Fish

Cyrus was Sonoma County's top restaurant when it closed two years ago. The timing was ironic, since Healdsburg's dining scene in 2012 was almost red hot, a fire that Cyrus helped ignite when it opened in 2005.

Partners Nick Peyton and Douglas Keane always said Cyrus was only on hiatus, and now the reboot is officially in the works. Sorry, reservations aren't being accepted yet. You'll have to wait until 2016. That's a long time, but considering what Keane, Peyton and their investors have in mind, it's just around the corner.

News & Features  :  Matchmaking

Chefs Cook at Home: Jennifer Puccio's Polenta With Mushrooms

A deceptively simple dish that's equally at home in the dining room and at the kitchen table

Posted: October 28, 2014  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

I bought a bottle at a restaurant to take out, and they opened it and then corked it right back up again. What's up with that?

Posted: October 27, 2014  

News & Features  :  Seasonal

Sweet and Spicy Treats for Halloween

Pour a dessert wine and bake up these moist, homey, seasonal pumpkin spice cookies

Posted: October 24, 2014  By Laurie Woolever

News & Features  :  News & Features

Matching Masters: Three Famous Chefs and a Restaurateur Duel for the Best Wine-and-Food Pairing

José Andrés, Emeril Lagasse, Danny Meyer and Eric Ripert take on Wine Spectator's executive editor

Posted: October 21, 2014  By Owen Dugan

News & Features  :  News & Features

A Secret Army of Sommeliers

Honoring the team that helps make the Wine Experience happen

Posted: October 20, 2014  

Oct. 15, 2014 Issue  :  Features

In the Bottle

Just three ingredients—water, barley and yeast—are used to make Scotch

Posted: October 15, 2014  By Dave Broom

Oct. 15, 2014 Issue  :  Features

In the Glass

Posted: October 15, 2014  By Dave Broom

Oct. 15, 2014 Issue  :  Features

At the Table

Cheeses, chocolates, seafood and more make fine pairings

Posted: October 15, 2014  By Dave Broom

Oct. 15, 2014 Issue  :  Features

Savoring Scotch

Styles explained, classic bottlings named

Posted: October 15, 2014  By Dave Broom

Oct. 15, 2014 Issue  :  Features

Braised Short Ribs With Syrah

Chef Matthew Tropeano, Pain d’Avignon, Hyannis, Mass.

Posted: October 15, 2014  By Catherine Sweet

Oct. 15, 2014 Issue  :  This Issue/Marvin R. Shanken

The Allure of Scotch

Posted: October 15, 2014  By Marvin R. Shanken, Thomas Matthews

Oct. 15, 2014 Issue  :  Features

At Home With Chris Mazepink

The winemaker's Oregon kitchen brings the great outdoors indoors

Posted: October 15, 2014  By Esther Mobley

Oct. 15, 2014 Issue  :  Features

The Deal With Raw

Posted: October 15, 2014  By Owen Dugan

Oct. 15, 2014 Issue  :  People

The Wine-List Midas Touch

Every wine program that Michel Couvreux touches seems to turn to gold

Posted: October 15, 2014  By Esther Mobley

Oct. 15, 2014 Issue  :  Features

Exploring Scotch

Whisky was raised in Scotland, but now flourishes around the world

Posted: October 15, 2014  By Dave Broom

News & Features  :  Matchmaking

8 & $20 Recipe: Flank Steak with Chipotle-Coffee Sauce

Served with peppers and onions, this hearty dish calls for a bold South American red wine to match

Posted: October 14, 2014  By Nicole Ruiz Hudson

Blogs  :  Harvey Steiman At Large

How It Should Be Done

Two New York sommeliers balance old and new styles eclectically

Posted: October 2, 2014  By Harvey Steiman

At Hearth restaurant and his various Terroir wine bars in New York, owner Paul Grieco fills his wine lists with offbeat wines made from grapes unfamiliar to casual wine drinkers in regions that seldom come up in conversation except for serious wine geeks. In person he has cultivated a wild-man image that has endeared him to those who want anything but a nice Chardonnay or a big Napa Cabernet.

So what's a 1992 Harlan Cabernet doing on his list at Hearth? "Oh, that's from the cellar of one of the partners [in the restaurant]," he shrugged. "Helluva wine, too." Much as he champions "who's that?" wines, he also has an eclectic palate. And it extends to his sommelier at Hearth, Christine Wright, who strode confidently to our table on a recent visit. With me were colleagues James Laube, whose recent Wine Spectator column, "Dim Somms," stirred up howls of protest, and executive editor Thomas Matthews, who suggested the restaurant.

News & Features  :  Matchmaking

Health on the Menu: Spicy Shrimp and More Recipes from George Mendes

The chef of Aldea in New York is introducing Americans to the healthy pleasures and sensational tastes of Portuguese cooking

Posted: September 30, 2014  By Esther Mobley

Sept. 30, 2014 Issue  :  Features

Mixed Berry Tart With Oatmeal Streusel

Baruch Ellsworth, Canlis, Seattle

Posted: September 30, 2014  By Owen Dugan

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