dining & travel

Posted: May 18, 2012

News & Features : Seasonal

Vibrant Bean and Radish Salad and Fresh Rosé for Memorial Day

A recipe from chef Chris Cosentino's new book, plus a list of 12 recently rated rosés

Posted: May 18, 2012 By Laurie Woolever

Blogs : Harvey Steiman At Large

Dining High Points in France and Italy

Memorable food and wine, despite going (mostly) casual

Posted: May 16, 2012 By Harvey Steiman

On vacation, with stops in Paris, Lyon, Piemonte and Liguria, my wife and I mostly avoided high-profile restaurants and opted for less-expensive wines. Still we ate well and drank a satisfying array of local favorites.

Highlights included a Paul Bocuse project and the "best tajarin ever," at Trattoria Antica Torre in Barbaresco.

Learn Wine : Ask Dr. Vinny

How should I pick a wine to cook with?

Posted: May 9, 2012

News & Features : Matchmaking

8 & $20 Recipe: Roast Chicken and Asparagus Spring Salad with Sauvignon Blanc

A gourmet spin on a deli classic makes a great home for asparagus

Posted: May 8, 2012 By Jennifer Fiedler

Learn Wine : Ask Dr. Vinny

Is it bad to put my wine fridge next to my microwave?

Posted: May 7, 2012

News & Features : Seasonal

Green Papaya Salad and Riesling for Mother's Day

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 : Sommelier Talk

Spicing It Up: A Sommelier's Tips on Wine and Mexican Food

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 : Features

Corsica’s Hidden Charms

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 : Features

From Guatemala to Texas

Posted: April 30, 2012 By Mark Pendergrast

April 30, 2012 Issue : Features

Éminence Cheese

Posted: April 30, 2012 By Sam Gugino

News & Features : What We're Drinking Now

The Versatility of Pinot Noir

Roco Pinot Noir Chehalem Mountains Private Stash No. 6 2008

Posted: April 26, 2012 By Thomas Matthews

News & Features : Matchmaking

8 & $20 Recipe: Spanish-Style Clams with a Basque White

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 : Ask Dr. Vinny

I know you can make vinegar from wine, but can you make wine from vinegar?

Posted: April 20, 2012

Blogs : Exploring Wine with Tim Fish

What's the OMG over BYOB?

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.