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These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.
2.7
(2.67)
These golden pours are as fine as cashmere.
Anna Lee C. Iijima
The only thing better than pie is what you drink with it. We tap experts to share what wines and digestifs they’re popping this year.
Anna Lee C. Iijima
These highly curated bottles are asking to be poured at your next dinner party.
Joseph Hernandez
A collective of wine pros is energizing the industry with new perspectives on sustainability and an embrace of native grapes.
Osayi Endolyn
It’s low-effort, low-proof, and built for a meal teeming with side dishes
Joseph Hernandez
In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.
4.5
(4.5)
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
5.0
(5)
Easy
All the flavors of chicken piccata, only instead of meat, the dish is built upon plump potato gnocchi (the shelf-stable kind) in this no-boil one-pan recipe.
3.0
(3.14)
Over a whirlwind day in Manhattan, the Oscar winner swapped her packed schedule for cookbooks, greenmarkets, and one unforgettable bottle of wine.
Elizabeth Wellington
The 2010s roséwave may have gone flat, but wine insiders know there are still gems to be found.
Anna Lee C. Iijima
Looking for quality juice in a cooler-friendly format? These wines are the answer.
Oset Babür-Winter
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Will they make your wine taste better? Maybe. Will they make your table look cooler? 100%
Wilder Davies
Australian wine’s presence and reputation in the US is a story of boom and bust.
Christina Pickard
If you love wine, fruit, or cider, these easy-drinking, sustainably made bottles are for you
Oset Babür-Winter
Wine culture’s current It girl isn’t new, but it marches to its own beat, charming a new generation of wine drinker in the process.
Anna Lee C. Iijima
Expert sommeliers give us tips on how to ask better questions and pick out the perfect bottle. (Hint: Price isn't everything.)
Sam Stone
We’ve done the math—there’s a chart and everything.
Marissa A. Ross
Mireia Taribó and Tara Gomez are breaking glass ceilings, dismissing stereotypes, and mentoring the next generation of winemakers through Camins 2 Dreams.
Victoria James
In her fourth Restaurant Diary entry, wine educator Kyla Peal talks about how restaurants need to adapt their beverage programs as they reopen.
Kyla Peal, as told to Angela Burke
In her third Restaurant Diary entry, wine educator Kyla Peal talks about creating restaurants that are not only COVID-19-safe but also more equitable.
Kyla Peal, as told to Angela Burke
Some people got puppies, some got pregnant, and I got grapes.
Keelan Higgins
In her latest Restaurant Diary entry, wine educator Kyla Peal explains how she is creating space in her virtual tastings for diversity, openness, and change.
Kyla Peal, as told to Angela Burke