News & Features
:
Matchmaking
A runny egg and sliced beets make for a twist on the usual burger toppings
Posted: July 26, 2011 By Jennifer Fiedler
News & Features
:
Sommelier Talk
Jean Georges wine director Bernard Sun has worked with some of the world’s most famous chefs
Posted: July 25, 2011 By Nathan Wesley
Blogs
:
Exploring Wine with Tim Fish
Take it someplace nice and show it a good time
Posted: July 20, 2011 By Tim Fish
It’s vacation time in America. France gets the hell out of Dodge in August, but here in the States, July is the month most of us wander off into the hinterland of adventure and sunburn.
For the believers out there—can I get an amen, somebody?—wine has to be part of the vacation-planning process. Let the scoffers drink Coke.
There’s a particular math when it comes to wine and vacation. The formula for how much wine you need to take with you is directly related to the extravagance and location of the trip. If you’re taking a villa in Tuscany or touring Bordeaux, then why schlep a bottle?
On the other hand, there are vacations that require mass quantities of wine, for example, if camping is involved or Disneyland is on the itinerary. (You can’t shuffle off to Burgundy every summer.)
News & Features
:
Matchmaking
A twist on a summertime classic makes for easy weeknight entertaining
Posted: July 12, 2011 By Jennifer Fiedler
News & Features
:
News
Wine Spectator celebrates three decades of the Grand Award and its program to honor restaurant wine lists
Posted: July 8, 2011 By Nathan Wesley
Blogs
:
Harvey Steiman At Large
Dining options between San Francisco and Aspen are much better than they used to be
Posted: July 6, 2011 By Harvey Steiman
Finding a good place to eat on our annual drives to and from our summer apartment in Aspen, 1,200 miles from San Francisco, used to be a challenge. Our original route, once past the beautiful Sierra Nevada range, took us across the bleak northern half of Nevada, past the Salt Flats of Utah, through the Wasatch Range and across I-70 to Colorado. It pretty much left good food behind at Reno.
Driving through Las Vegas adds only about 50 extra miles to our route and represents a vast improvement in food and scenery. Three years ago we discovered a friendly wine bar in Grand Junction where we look forward to a glass of good wine and creative food at the end of the day's drive.
Learn Wine
:
Ask Dr. Vinny
Posted: July 1, 2011
June 30, 2011 Issue
:
Features
Posted: June 30, 2011 By Harvey Steiman
June 30, 2011 Issue
:
Features
Posted: June 30, 2011 By Harvey Steiman
June 30, 2011 Issue
:
Features
Posted: June 30, 2011 By Jack Bettridge
June 30, 2011 Issue
:
Features
America’s foremost Spanish chef is a storyteller at heart
Posted: June 30, 2011 By Harvey Steiman
June 30, 2011 Issue
:
Features
Posted: June 30, 2011 By Sam Gugino
June 30, 2011 Issue
:
Features
Despite its reserved image, Bordeaux offers friendly hospitality as well as plenty of great wine and good food
Posted: June 30, 2011 By Mitch Frank
June 30, 2011 Issue
:
Features
Chef Alfred Portale, Gotham Bar and Grill, New York
Posted: June 30, 2011 By Owen Dugan
News & Features
:
Matchmaking
A tangy marinade is the key to a light summery meal for the grill
Posted: June 29, 2011 By Jennifer Fiedler
Blogs
:
Exploring Wine with Tim Fish
Break out the grill, mix up the spice rubs and sauces, and open some barbecue-friendly wines
Posted: June 29, 2011 By Tim Fish
Memorial Day weekend is a blur in our house, with the end of school and other various craziness, so it's not until the Fourth of July that I really feel like I can kick back and do some serious cooking in the backyard. As I've tried to master various recipes and cuts of meat—whether it's baby-back ribs, chicken or beef brisket—I've experimented with different wines to drink with these slow-cooked creations.
The flavors of barbecue are intense: smoky and zesty, spicy, greasy and sweet. You might think you need a powerful wine for its equal but that's not necessarily the case. Sure, most hearty reds will do fine with those big flavors, but if you're going to the trouble of slowly grilling or smoking something for hours, why drink just any wine? Here are some suggestions for distinctive and lively barbecue-friendly reds and whites.
Learn Wine
:
Ask Dr. Vinny
Posted: June 29, 2011
News & Features
:
Seasonal
A Boston chef shares his recipe for sliders, and we suggest 14 rosés for your summer entertaining
Posted: June 24, 2011 By Laurie Woolever
Learn Wine
:
Ask Dr. Vinny
Posted: June 24, 2011
News & Features
:
Health News
Scientists believe they've identified the compound that fights off cardiovascular damage
Posted: June 22, 2011 By Margaret Raber
