September 2011

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6 Chef-Approved Meatball Recipes

Meatballs have gone from humble home-cooking staple to the star of the dinner table—and their versatility makes them the perfect partner for a variety of wines.

Six Spas Starring Wine Treatments

From crushed Cabernet facials to Carmenère baths and Merlot massages, these vincentric destinations around the globe bring the healing powers of wine from the table to the spa.

A Tale of Two Rhônes

The 2009 and 2010 vintages promise consumers plenty of pleasure, but for completely different reasons.

Uncorkings 8.15.11

News and notes from the world of wine.

Q&A with "Bitchin' Kitchen" Host, Nadia Giosia

The host of the Cooking Channel's hit TV show "Bitchin' Kitchen" discusses her favorite food and beverage pairings, her show and her personal style.

Toby Keith: Then & Now

The country superstar talks to Wine Enthusiast about owning three I Love This Bar & Grill restaurants and launching his own brand of mezcal.

Mixologist of the Month: Kathryn Weatherup

The owner of Weather Up in New York, NY, has a passion for ice.

Cocktail of the Month: Champs-Elysées

Based on Cognac, this is a refined spin on the classic Sidecar cocktail.

Destination: Berlin

This edgy capital offers wine and culinary experiences that push the envelope.

Recipe of the Month: Spiced Carrot Salad with Yogurt Pita Crisps

This colorful and zesty Greek snack is sure to curb your appetite.

Luxe Life: Taylor Fladgate's Scion

This ultra-rare Port was crafted with grapes harvested in 1855 and aged for 150 years, and yet it's still drinking at its prime.

Vino Files: Australia's Barossa Valley

As autumn brings a slight chill to the U.S., head to the Barossa Valley for a warm-weather vinophile adventure.

Oysters & Absinthe

Where to go for this innovative fix.

Decoding Israeli Wine

It’s a country that’s rich in wine history, yet its wines remain largely misunderstood and underappreciated by the U.S. market. Why Americans should be paying more attention to Israeli wine.

Russian River Valley Pinot Noir: The Triumph of Terroir

With a region as large and as varied as the Russian River Valley, it is important to know exactly where the fruit was grown in order to know what’s in the bottle.

Soul Food Steps Up

Chef Tanya Holland, restaurateur and author, on why it’s time for soul food to gain recognition.

School Spirit

This fall, bars focus on a back-to-school theme.

Could Washington Redefine Cult Wine?

Traditionally, cult wines are those that are rare, generate high scores and buzz—and are absurdly expensive. Why Washington's high-quality wines at fair prices are changing the concept.

Forward Drinking

Without losing sight of quality, wine devotees today are eager to try new varieties and the wines of unfamiliar regions.
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