Wine Spectator's Cassia Schifter and her trusty familiar Puggsy Bones share this spooky recipe for a maple Bourbon old-fashioned. Trick or treat!!!
Since its early days, in 1883, Bodega Trapiche has received worldwide recognition for its relentless quest for innovation. Our full understanding of the land as our most valuable asset, combined with state-of-the-art technology to venture into otherwise unchartered territory, have turned Trapiche into a winery that is constantly challenging what is allegedly known.
Just in time for holiday entertaining, cheese geek Robert Taylor shares this super simple recipe for a decadent crowd-pleaser.
This vegan-friendly recipe for vegetable-based "meatballs" and red pepper sauce comes from Vinatería wine bar and restaurant in Harlem, N.Y.
The grill serves double-duty in this recipe from chef Joe Carroll of Brooklyn’s Fette Sau and St. Anselm. The lamb chops are dressed with a mint-gremolata butter, while the charred corn meets its match with a lightly spiced compound cream cheese. Pair it with an easy-drinking red like Beaujolais.
How do you brighten the dull days of a pandemic? Wine—and song! Join Troy Campione, a repeat finalist in Wine Spectator's annual Video Contest, for a zany sing-along and some fancy footwork.
Wine Spectator news editor Mitch Frank introduces us to his original take on a classic New Orleans cocktail, with a little inspiration from New Orleans Saints quarterback Drew Brees.
In 2020, we're home disinfecting groceries and talking to our virtual assistants instead of heading out to dinner parties or happy hour. But escape is just one glass away…
No new quarantine hobby quite takes the place of sharing wine with friends. But ingenious handiwork helps Tina Termsomket (and a guest star from her winning 2013 contest entry) safely reconnect with her BFFs.
Napa Cabernet star Andy Erickson gives us an exclusive look at three key blocks of the legendary To Kalon Vineyard
Bordeaux is one of France's premier wine regions, producing some of the world's most prestigious bottles. But Bordeaux doesn't have to be complicated or expensive. Senior editor James Molesworth and assistant editor Julie Harans break down the grapes, geography, wine styles and the 1855 Classification.
Fire up the grill for this easy, healthy recipe starring seasoned tuna and orzo tossed with tomatoes, onions, basil and feta. Pair it with a bright Vinho Verde!
