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.
Chef José Andrés and Wine Spectator's Thomas Matthews battle to select the best wine for chef Emeril Lagasse's twist on a Reuben. Then, Lagasse and Matthews compete to find a pairing for Andrés' foie gras "piña colada." Who will the winners be?
Chef Emeril Lagasse tests his skills against Wine Spectator's Thomas Matthews to find the right wine for a squash dish from restaurateur Danny Meyer. Then, Meyer takes on Matthews to make a match for chef Mario Carbone's bigeye tuna. Whose picks win?
With a wet spring comes a high risk of mildew in the vineyards. At Domaine La Bouïssiere in Gigondas, vigneron Thierry Faravel demonstrates to senior editor James Molesworth how he keeps the grapes healthy.
The dramatic Dentelles rise above the vineyards in this Southern Rhône appellation. What shaped the region’s terroirs? Geologist Georges Truc gives senior editor James Molesworth a tour through the ages.