We're still making the most of our time at home, experimenting with new recipes and revisiting old classics. This week, Rori Kotch heads out to sea, then shares her recipe for easy Miso-Soy Sea Bass with broccolini.
The world’s savviest collectors turn to Wine Access, who has compiled the wine industry’s most decorated team, which includes a Master of Wine and a Master Sommelier.
We're making the most of our time at home, experimenting with new recipes and revisiting old classics. This week, Cassia Schifter and her trusty assistant Puggsy Bogues share a delightfully refreshing summer cocktail starring sparkling wine, tequila and grapefruit juice.
At the historic Monte Rosso vineyard in Sonoma Valley, vineyard manager Brenae Royal explains how balance is key to caring for vines expected to live 100 years or longer.
Put your wine-buying anxiety to rest with our quick and easy guide to getting the most out of shopping for wine at your friendly local retailer. Get pointers on what questions to ask, how to get the best bottle for your buck and more. We visited Total Wine & More in River Edge, N.J., for some tips from the pros.
We followed senior editor James Molesworth along on a field trip to Fleishers Craft Butchery in Brooklyn for a tutorial on grass-fed beef terroir, and then a chat about pairing steak with Châteauneuf-du-Pape.
Napa Valley vintners Alex and Graeme MacDonald talk vineyard geology, cover crops and some of the oldest Cabernet vines in Napa Valley.
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.
The Wine Spectator staff has been making the most of our time at home, experimenting with new recipes and revisiting old classics. This week, Steven Merkel and his assistant Persephone share an easy recipe for homemade bread.
The Wine Spectator staff has been making the most of our time at home, experimenting with new recipes and revisiting old classics. This week, Cassia Schifter and her assistant Puggsy Bogues introduce us to a Sherry-based cocktail called La Viña.
Chef Iacopo Falai of Casa Lever in New York prepares a slow-cooked veal shank served over a saffron risotto with parsley sauce. Wine Spectator's Hilary Sims and Rori Kotch explain why a Barolo contrasts nicely with this Italian recipe.
The winemaker and estate director for Tuscan stars Ornellaia and Masseto shares the story of his introduction to wine, where he sees the wine world in 10 years, and how music inspires his work.
