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.
Gianluca Garofoli, of Italy's nearly 150-year-old Garofoli winery, and senior editor Alison Napjus discuss the modern history of Italian winemaking and the evolution of the Marche region's grape quality, wine style and reputation over the past century.
Chef Dave Beran of Pasjoli in Los Angeles prepares a roasted rack of lamb, served as chops with roasted grapes, fennel and olive butter—all fine-tuned to go with a Gigondas. Wine Spectator's Hilary Sims and Julie Harans explain how adaptable this recipe is for home chefs and why a Grenache-based wine makes for the ultimate pairing.
Napa Cabernet star Andy Erickson gives us an exclusive look at three key blocks of the legendary To Kalon Vineyard
While many people default to red wine with Italian tomato-based sauces, that's not always the best call. Wine Spectator's Hilary Sims and Julie Harans share tips for making Tagliata chef Julian Marucci's spaghetti—which also contains Marcona almonds, anchovies and chile paste—and for pairing a white wine with it.
Motorsport champion and Adobe Road CEO Kevin Buckler discusses his new Racing Series label and how he got the blending process on its wheels with executive editor Thomas Matthews. Also, Buckler talks about the new tasting room and event center being built in Petaluma.
Erich Bradley of Sojourn Cellars grapples with Sonoma's intense weather and unforgiving terrain in search of Pinot Noir perfection.
Rhône Valley winemaking star Stéphane Ogier explains the new canopy management plan he employed in 2019 in his Côte-Rôtie vineyards.
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.
Winemaker Rebekah Wineburg takes us underground for a look at three different soil compositions in Napa Valley's Rutherford District
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.
