ONE GOOD BOTTLE
Malbecs of the Purest Kind
Malbec originated in Bordeaux, where small amounts of the grape are blended into well-known chateau wines, but the best 100% malbec wines are from Argentina, not France. Continue...
ONE GOOD BOTTLE
German rieslings tend to have slightly more sugar and less acidity than their Alsatian neighbors, making them a great pairing for Thanksgiving side dishes of squashes and starches, like butternut squash soups and sweet potato casseroles. Continue...
ONE GOOD BOTTLE
Malbec originated in Bordeaux, where small amounts of the grape are blended into well-known chateau wines, but the best 100% malbec wines are from Argentina, not France. Continue...
From smoked paprika to wasabi, you'll want to keep these tasty ingredients on hand to take the flavor of any basic recipe from blah to amazing.
ONE GOOD BOTTLE
When visiting I'm Italy, or when I'm just ordering wine at an Italian restaurant, I always search for a friulano, a lovely grape varietal produced in the region Friuli-Venezia Giulia in Northern Italy. Continue...
ONE GOOD BOTTLE
The white wines that are made in Sancerre, France, happen to all be sauvignon blancs; they can carry the sancerre name on their labels. So, remember: all sancerre whites are sauvignon blancs, but not all sauvignon blancs are sancerres. Continue...
ONE GOOD BOTTLE
The land of Bordeaux, known for its big and robust red wines, also happens to produce delicious whites that are much more suited for bargain hunters like myself. Continue...
ONE GOOD BOTTLE
If, like me, you’re a fan of light white wines that have bright acidity and soft citrus notes with a dry finish, Cantina Terlano, a pinot grigio from Alto Adige is among the best. Continue...
ONE GOOD BOTTLE
When it comes to well-priced pinot noirs, I like to stick to ones that are soft, elegant, and not over-oaked. Domaine Parent, located in the village of Pommard in Burgundy, offers wine made from their younger vines in a declassified release called bourgogne rouge. Continue...
Cinnamon is an essential ingredient in this German mulled wine, whose name means glow wine. This recipe is from The German Cookbook by Mimi Sheraton (Random House, 1965).