Need proof that restaurant-quality food can be simple? Try this recipe for seared branzino by Chris Flint, executive chef of Best of Award of Excellence winner NoMad LA. Wine Spectator's Hilary Sims explains why bubbly is the perfect complement.
âsponsored videoâ A patchwork of prime Napa Valley vineyards are sourced to create this classic Cabernet Sauvignon made in the style my family has always loved. Enjoy this seamless balance of flavors and always go with your palate.
Randy Lewis of Lewis Cellars brings the 2016 Top 10 tastings to an emotional close at the 2017 Wine Experience with a tribute to his late wife and partner, Debbie, and a discussion with Wine Spectator's James Laube on the keys to Cabernet success.
During a vertical tasting at the 2017 New York Wine Experience, Corinne Mentzelopoulos sits down with Wine Spectator's James Molesworth for an in-depth discussion of ChÃ¢teau Margaux's varied vintages, with insight on when you should drink them.
Elevate your steak night with this pan-seared NY strip recipe by chef Linton Hopkins of C. Ellet's steak house in Atlanta. How does a South American red blend complement the bold flavors? Wine Spectator's Hilary Sims explains.
At Napa Valley's Snowden Vineyards, the late-ripening Petit Verdot grapes aren't quite ready to be picked. Winemaker Diana Snowden Seysses explains to Wine Spectator's James Molesworth what she's looking for in a ripe grape.
Chef Andy Little of Wine Spectator Award of Excellence winner Josephine shares his ideal take on an all-star, home-cooked meal: roast chicken. Wine Spectator's Hilary Sims explains why a fruity, light-bodied red complements this dish.
Chef Perry Hendrix of Avec delivers classic Moroccan flavors in this tagine, in which cauliflower roasts in a well-spiced stew base. How does a fruity, light Nero d'Avola complement this full-flavored dish? Wine Spectator's Hilary Sims explains.