Chef João Dias of Ferreira Café in Montreal puts a Portuguese twist on the French classic with a recipe that incorporates olive oil and fleur de sel. Wine Spectator's Hilary Sims explains why a 20-year-old Tawny Port complements the dessert's salty-sweet flavors.
The California-based winemaker sits down to discuss topics such as what wine has taught him about life, who he considers to be his wine hero and the future of Pinot Noir.
How is 100% cacao different from your average chocolate bar? Get the answer, along with tips for enjoying cacao, from Owen Dugan, Wine Spectator features editor.
The world-champion golfer, who now has her own line of California wines, talks about her second career in the wine business at the 2018 New York Wine Experience.
Not all bubblies are the same. Learn the factors that distinguish Champagne (the region and the wine) as Wine Spectator's Alison Napjus interviews Thibaut Le Mailloux, director of communications for the CIVC (Comité Interprofessionel du Vin de Champagne).
