Chef Charlie Palmer joins Crystal White at her San Diego bakery for a lesson in making baguettes and a conversation about starting a small business.
Only 350 acres of vines are woven into the diverse terrain of the 1,300-acre Chalk Hill Estate. The undeveloped acres of wild grasslands and heritage oak forests cover the undulating hills. Founded nearly four decades ago, the family behind Chalk Hill Estate has been learning from generations of family farmers to make first-class, estate wines, with a passion for Chardonnay.
This year, in-lieu of their annual in-person meeting, associate editor Gillian Sciaretta was joined by the Georges Duboeuf owner Franck Duboeuf for a virtual celebration of Beaujolais Nouveau Day. Taste along as they discuss the history of the celebration, the trials and tribulations of the vintage and more!
Chef Charlie Palmer takes us to Duke's Spirited Cocktails in Healdsburg, Calif., to meet craft cocktail master Tara Heffernon. She shakes up some Junípero gin with yellow plum cordial, Duke's burdock bitters, shiso, Dolin vermouth and fresh-squeezed lemon juice, and talks bartenders vs. mixologists.
Chef Charlie Palmer gives us a behind-the-scenes interview with legendary butcher and sausage maker Bruce Aidells. Tag along as these longtime friends and culinary icons share memories, talk shop and make fennel sausage porchetta.
Star sommelier Arthur Hon is the beverage manager at chef David Chang's Momofuku Ko, a Wine Spectator Best of Award of Excellence winner in New York. Hon tells us about his personal journey into the service industry, his wine-and-food pairing philosophy and even his biggest wine-pairing fail!
This vegan-friendly recipe for vegetable-based "meatballs" and red pepper sauce comes from Vinatería wine bar and restaurant in Harlem, N.Y.
Just in time for holiday entertaining, cheese geek Robert Taylor shares this super simple recipe for a decadent crowd-pleaser.
Burgundy is one of France's most prestigious wine regions, producing some of the world's finest Pinot Noirs and Chardonnays. But Burgundy doesn't have to be complicated. Senior editor Bruce Sanderson and assistant editor Julie Harans break down the terroir, the grapes, the geography and the classification system.
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.
