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.
Herb-marinated mushrooms take center stage in this dish from Corey Chow, executive chef at Grand Award–winning Per Se. Wine Spectator's Hilary Sims explains why an aged white Rioja complements the earthy flavors.
In the middle of the growing season, workers in Napa Valley's Eisele Vineyard remove clusters of Cabernet grapes from the weakest shoots on each vine. Winemaker Hélène Mingot explains this fine-tuning process to Wine Spectator's James Molesworth.
Searing duck breast isn't hard to master, as shown in this dish from chef Jim Palmeri of Award of Excellence winner Mohonk Mountain House. Wine Spectator's Hilary Sims explains why a lively Pinot Noir is the way to go for this easy, elegant meal.