Share |

Articles

Leaders in the industry understand what a crucial role their wine by-the-glass program plays in building a loyal customer base. Ordering wine by-the-glass should be seamless, free of stress or intimidation, and should foster a sense of excitement.

Today's wine lovers are more informed than ever. They know what they like, they know where to get it, and how to serve it right. Restaurants have to work hard just to meet the high standards of their guests. By playing close attention to presentation, preservation, temperature, and quality of service, they can add value to the wine itself.

An immodest proposal to give Vino Nobile di Montepulciano a simpler identity.

Could it be time to consider the rebirth of the carafe?

Get ready to pop open those ‘70s cabernets—it’s the 40th Anniversary of the Judgement of Paris. On May 24, 1976 Napa wine came of age and beat Bordeaux’s best. And the diverse gang that made it happen still makes waves in the wine world.

The annual Puerto Rican food fest is a great place for eating as well as noodling over the nature of cooking.

Wine books worth reading: Tangled Vines is a gripping tale of “greed, murder, obsession and an arsonist in the vineyards of California”; Riesling Rediscovered: Bight, Bold and Dry depicts the noble wine’s many angles.

 

Why argue over local versus international food sourcing when we can enjoy the best of both?

Añejo rums are smooth and luxurious. These aged rums have more in common with Cognac and Sherry than they do with their light rum, un-aged counterparts. They are elegant, sophisticated spirits best appreciated in a brandy snifter.

Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Grilled loin chops and roasted racks, crusted with herbs and garlic, can be found everywhere that Mary went, but some of the less frequently used cuts are the ones that are now creating the real buzz and bleats in professional kitchens.

In which we see that 'Sexual Chocolate' red goes well with many things.

The opportunity to meet winemakers and discover 10 tasting rooms which participate in the Pacific Coast Wine Trail tempted me to take a week-long road-trip along a 28-mile stretch of the famous California Highway 1 Discovery Route.

While Chef Bahr is known for his winning appearance on the Food Network’s Chopped! as well as his command over ingredients such as oysters and duck, there is something else on the table at Restaurant Cotton and it’s no novelty.

As a restaurant group whose menu mix is predominantly seafood we often find ourselves encouraging diners to indulge their natural red wine preference, despite whatever myths they may have absorbed over the years about white wine being the exclusive appropriate selection for whatever swims.

DK's Top 10 city guides challenge you to compare your lists to their lists.

A wander along the aisles of the San Francisco Winter Fancy Food Show revealed select specialty food and beverage items that can brighten the menu and make lives easier for chefs and bartenders.

 

France has three regions which produce great brandies.  But only one of these spirits is born in the orchard instead of the vineyard.

Are you looking for a cocktail suitable for your Oscars™ viewing party? Try this gold-colored sparkler made with bourbon and sparkling apple juice.

How an obscure tasting in France 40 years ago changed the American wine industry - and why it is still relevant today.

Clairet - not 'claret' - from Bordeaux can combine the best qualities of a red and a pink.

Accessing a wine’s relative level of excellence happens at the point of tasting, while the quality of wine will result from its development and processing from grape to glass.

Is your restaurant missing out on opportunities to profit from beer? Far too many operations offer a narrow range of beers that barely differ in flavor. Yet quality beer ranges as widely in style and is as food friendly as wine.

Over the course of my travels, I chat with restaurateurs and hear the latest hot industry topics. Recently, much of the talk has been about screw caps and how to deal with them. This column addresses the presentation of screw-capped wines on the list. We will also explore ways to present a screw-capped bottle of wine with as much integrity and ceremony as those closed with corks.