Napa Cabernet star Andy Erickson gives us an exclusive look at three key blocks of the Mondavi To Kalon Vineyard
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Chefs Clare de Boer and Jess Shadbolt of King restaurant in New York give ice cream an adult twist with Armagnac-soaked prunes and an extra splash for a subtle caramel flavor. Wine Spectator's Hilary Sims explains why the spice of an aged Armagnac pairs perfectly.
Axel Heinz, director of these Tuscan estates, talks to Wine Spectator's Bruce Sanderson about the similarities and differences between Bolgheri and Bordeaux, Ornellaia's journey to adulthood, and how a warming climate will affect the balance of grape varieties in the vineyards and wines.
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.
How do American artisan cheeses stack up against their Old World prototypes? We put our colleagues on the spot with a side-by-side tasting of alpine-style cheeses, cheddars and stinky washed rinds.
Chef Haidar Karoum of Chloe restaurant in Washington, D.C. serves an ideal late-summer dish, pairing Italian ricotta dumplings with simmered corn and tomatoes. Wine Spectator's Hilary Sims explains why a full-bodied, juicy white enhances 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.
How much wine is appropriate to pour in a glass? How can you avoid drips? What does it mean to "prime" a glass? These questions and more are answered in this 2-minute tutorial!
At New York's Bedford Cheese Shop, cheesemonger Cat Pickei gives us some pro tips on wrapping up that leftover cheese for later.
