A trip through France’s wine regions introduces the complexities of centuries-old stories.
In a country where chefs are the rock stars of restaurants, wine is making huge strides in terms of sales.Recent articles indicate that the U.S. ranks highest in wine consumption, edging out those more traditionally associated with the grape, such as Italy and France.
Five strategies to create a robust in-house brewing program for beer, wine, or even spirits.
Fleming's Prime Steakhouse & Wine Bar announced today the release of its new Fleming's 100, a selection of 100 wines by the glass, exclusively offered at its 66 locations.
Roger Theunissen recalls going out to business dinners with colleagues, bankers, and the like, and never knowing which wine to order.
More than two-thirds (70 percent) of wealthy U.S. consumers under the age of 50 drink wine at least once a month, and they're willing to pay premium prices for preferred vintages: an average of $48 per bottle at retail and $64 at a restaurant.
From crêpes Suzette to fondue, dishes with alcohol have been on tables for centuries. Today, chefs continue the tradition, giving food a boozy boost with beer, wine, and spirits.
Just in time for the Italian wine harvest season, Carrabba's Italian Grill is highlighting the rich flavors of a traditional Italian cooking technique: wine-infusion.
In celebration of its 10th anniversary, Blackbird Vineyards is pleased to announce the fall 2014 release of Blackbird Vineyards' Arise proprietary red wine, the first red wine from the highly acclaimed 2012 vintage.
At the Ritz-Carlton, Half Moon Bay, situated 23 miles from the San Francisco International Hotel, sommelier Petra Polakovicova passed the Court of Master Sommeliers' Advanced Sommelier Exam.