From SAVEUR Issue #151
Sometimes a grape does so well in a place that it becomes synonymous with the region. That was the case with California cabernet sauvignon, and it's also true of Finger Lakes riesling. Keep reading »
From SAVEUR Issue #151
Since 1973, when cookbook authors Louisa and Alex Hargrave planted Long Island's first vinifera vines, vineyards have spread across local farmland where once potatoes and other crops grew. Keep reading »
From SAVEUR Issue #151
No wonder it's the fifth-largest grape-growing state (after the West Coast states and New York); there's so much land in Texas that its two biggest wine regions—the Hill Country and the High Plains—total a whopping 17 million acres. Keep reading »
From SAVEUR Issue #151
The story of vinifera in Virginia begins—and, for a couple of centuries, ends—with Thomas Jefferson. Keep reading »
I'll be honest: my favorite pet name to call my boyfriend is pumpkin. He hates it, of course, scowling and asking me why I compare him to a fat and orange winter squash. And every time, I felt the need to remind him how delicious and versatile the pumpkin actually is, one of those wonderful ingredients—sweet but not too sweet, bright in color—that works brilliantly in contexts as varied as cakes, curries, and cocktails. It's that last that won him over, after I created a drink that diminished the scowl and finally helped him appreciate the loving name. See the recipe »
Here in the SAVEUR Test Kitchen, I've earned the nickname "the Canadian," and so when I was mixing up a batch of cocktails inspired by the flavors of fall back home near Toronto—spicy cinnamon, sweet maple syrup, and crisp apple cider—it made sense to lend the recipe the same name. This drink reminds me of time spent at my family cottage, celebrating the winter holidays with dishes like tourtière and poutine, like good Canadians do, along with our particular family tradition of eating my brother-in-law Kevin's amazingly fluffy blueberry-spelt pancakes, dripping in butter and maple syrup. Keep reading »
On a recent visit to Lancaster, PA, I found myself sitting at the bar of John J. Jeffries restaurant at the Lancaster Arts Hotel. In a town best known for its Amish pies and pickled products, the bar has an impressive list of cocktails featuring local spirits, fresh-squeezed juices, and housemade syrups and bitters (head bartender Steve Wood cooks up fresh batches of aromatic syrups made from locally sourced fruits—the post-industrial city is surrounded by farmlands—and herbs from his own garden). I was intrigued. Keep reading »
Credit: Anna Stockwell
When entertaining friends, white wine punch is my go-to party drink. The concept is basically the same as a sangria, but there's something so welcoming about a generously-filled punch bowl that I've tweaked the recipe to serve it this way. This drink is all about comfort and enjoyment for me, not about being fussy or complicated. The beauty of this recipe, which I've honed over the years, is that it's really just a guideline to play around with. If you're making it in summer, use fruits like blackberries, raspberries, peaches, and other stone fruits; in the fall, swap in pears, apples, and quinces; in the winter months, feature citrus, cranberries, and starfruit. Because it's sweetened with Grand Marnier and fruit juices, the punch is also a good way to use up already-opened wine that you may not want to drink on its own anymore. Sometimes I'll ask friends to bring a spare, even a half-full bottle, which adds to the excitement of the gathering and creates a unique flavor every time.See the recipe for White Wine Punch »
Credit: Anna Stockwell
Lots of pinot noir lovers, if you can pull them away from Burgundy, focus on the bright, acidic pinots from Oregon or New Zealand. But it'd be wise to not overlook California. This beauty from Sonoma has a perfect Burgundy nose: dark-ish fruit, cherry, a little chocolate. It's a fairly big wine, but not particularly sweet or hot, mostly thanks to a very bright cranberrry-like acidity. With nice texture and lovely levels of flavor, it could be held in your cellar for three to five years, but it's also very drinkable now. In these last days of Indian summer, I love it with grilled fish or light grilled meats.
2010 Twomey Pinot Noir, Russian River Valley, $50 at Twomey.com
From a classic Manhattan to an elderflower-scented Bourbon Bramble, rare is the cocktail that isn't made better by whiskey's fiery caramel flavor. Here are 28 of our all-time favorite drinks that call for the spirit in all its forms: Bourbon, scotch, rye, moonshine, and more. See all the cocktails in the gallery »
Credit: Todd Coleman
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