| Mar 13, 2015
| 8:00 AM
This recipe is what the Poles would call bigos or kapusta (the former thicker than the latter's soupier texture), or what those who live in Alsace, France, would name their famed choucroute garnie — or close enough. (Many more pork cuts in a...
| Mar 4, 2015
| 12:53 PM
The entire reason for a wine's appellation, or the name of the place where the grapes are grown that make the wine, is to tell you what kind of wine it is.
The name may be significant because it is narrow and tells a lot; "Napa Valley" certainly is....
| Feb 17, 2015
| 2:00 PM
Back when I was a lad, selling wine as a merchant, the most popular white Burgundy was the unpronounceable Pouilly-Fuisse. I most often heard requests for "Polly Foosay." Why a wine was so sought after whose name was difficult to say remains odd to me....
| Feb 9, 2015
| 4:31 PM
Michael Twelftree, the proprietor and managing director of Two Hands Wines in Australia's Barossa Valley, describes the experience of tasting a red wine this way: "The fruit is the engine and railcars; the acidity is the rails; and the tannins are the...
| Feb 3, 2015
| 1:09 PM
If Sicily were a free-standing nation (which, on occasion, it seems to believe that it is), it would rank seventh in worldwide wine production, at around 160 million gallons a year. Though it is only one of 20 Italian winemaking regions, it produces 15...
| Apr 18, 2015
| 8:50 PM
Can't afford a Mediterranean cruise? That's OK. Neither can I. Fortunately, Carmel Kitchen & Wine Bar is serving tasty creations from Greece, Tunisia and other countries bordering the picturesque sea beginning today at the former site of Mangos Coastal...
| Jan 20, 2015
| 9:21 AM
It is a good thing, when people think of Portugal's wine, that they think of port, one of the world's truly great beverages. But it is not a good thing that that is all people think of when they think of Portuguese wine.
There is a second Portugal...
| Jan 27, 2015
| 10:56 AM
Wine is a food and, as such, our moods for it change with the seasons just as they do for the solid stuff we eat. A lot more rose and dry white is sold in summertime; this is the time of year for teeth-staining reds and fortified wines that can be too...
| Nov 26, 2014
| 1:43 PM
Leftover food, especially home-cooked meals, will be much around these next two months. Some people I know cook more than they will need for however many people they're hosting for Thanksgiving dinner just so they will have buckets of leftovers.
| Dec 9, 2014
| 3:17 PM
Never has the hole of a doughnut tasted so delicious.
Priorat, a wee winemaking area of only 4,500 acres, some 70 miles southwest of Barcelona, Spain, is completely encircled by another winemaking region, Montsant. Montsant wines have their partisans,...
| Nov 18, 2014
Porto ages happily on the Douro River, along with most of the world's port wine, near where the river meets the Atlantic. Porto comes with a steady sea breeze and a seagull soundtrack. Discount airlines like Ryanair now fly straight to the city, putting...