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.
At legendary Napa Valley winery Inglenook, vineyard manager Enrique Herrero and associate winemaker Chris Phelps talk to senior editor James Molesworth about experimenting with new viticultural techniques for Cabernet.
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.
Have some leftover wine from your last dinner party? It would be a shame to let it go to waste—and you don't have to! Learn the best ways to store leftover wine and the most important preservation factors to keep in mind in this quick tutorial.
At Napa Valley's Snowden Vineyards, the late-ripening Petit Verdot grapes aren't quite ready to be picked. Winemaker Diana Snowden Seysses explains to Wine Spectator's James Molesworth what she's looking for in a ripe grape.
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 Katie Button of Cúrate restaurant in Asheville, N.C., prepares this special steak by basting it in butter with garlic and rosemary, serving it with roasted radicchio. Wine Spectator's Hilary Sims explains why a 15-year-old Spanish red pairs perfectly with this savory dish.
Napa Cabernet stars Tim Mondavi and his daughter Carissa talk about how their wine heroes forged the way, wine family dynamics and their deep-rooted respect for the land.
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.
Chef Lisa Giffen of Audrey restaurant in Los Angeles prepares a late-summer dish with green tomato salsa served over grilled fish. Wine Spectator's Hilary Sims explains why a minerally Spanish white ties in perfectly with this recipe.
We stopped in at New York's Bedford Cheese Shop for a quick tutorial from cheesemonger Cat Pickei on how to properly cut and present soft, firm and hard cheeses.
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.
