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Pairing Food and Wine

Food and wine. They should bring out the best in one another, and often times they do, but knowing which wines work out best with which foods and why is a key component to setting  a pattern of successful pairings? Take your food and wine pairing to a new level with these quick tips that account for sauces, textures, and innate flavor profiles. 

Wine Spotlight10

Wines for Passover and Easter

Thursday April 10, 2014

Ten days 'til Easter and a week until Passover, it's time to start considering wines for both holiday traditions. Whether you opt for ham, lamb, or something completely different, pairing wine with favorite family recipes can be a snap - check out our Easter wine pairing pointers here.

Or if you are looking to get a grip on what's at stake with kosher wines for Passover and want to know where to find producers that are as serious about their winemaking as they are about the kosher labeling requirements, then brush up on the basics of kosher wines and snag a few recs here.

The Easter season brings a unique opportunity to get familiar with the solid wine offerings coming out of Israel.  Both well made and well rated, we've gathered up some of Israel's wine history, the lay of the land and appellations, along with fantastic producers to keep an eye out for the next time you are looking to expand your wine tasting adventure.  Read more...

Pairing Wine with Easter Dinner

Kosher Wines for Passover

Wines of Israel

Image Courtesy of David Roth/Photolibrary/Getty Images

Wine of the Week: Segura Viudas Brut Reserva Cava (Spain) $9

Sunday March 30, 2014

Bringing some serious value, not to mention bubbles to the table, Spain's Segura Viudas Brut Reserva Cava showcases an engaging blend of nutty nuances and a dash of citrus on the nose.

The palate profile is fresh, with zippy acidity, bright lemon-lime fruit and apple undertones.  A remarkable sparkling wine for the price, this Cava is made with a blend of regional grapes: Macabeo, Parellada and Xarel-lo.

Perfect for parties, keep Cava in mind for appetizers, shellfish themes, tapas, and a variety of poultry picks.

Why Vintage Matters

Thursday March 27, 2014

Bud break

Another year, another wine, but why does it matter whether you grab the latest release on the shelf or scout for a 2009 label? Varying considerably by wine and region, the specific factors of the local growing season exert an enormous influence on the vineyard's yields, ripeness or sugar levels, and overall vintage quality for the regional wines.

Bordeaux is often first to carry the vintage card, declaring vintages as excellent or merely good and giving consumers a glimpse of what to expect from different producers based on the season's weather conditions impacting everything from bud break to harvest and beyond.  Learn more here...

Wine of the Week: Domaine Faiveley Bourgogne Blanc Chardonnay 2010 (FR) $20

Sunday March 23, 2014

Classic white Burgundy, the 2010 Bourgogne Blanc from Domaine Faiveley offers up plenty of apple blossom and engaging almond notes on the nose.

The palate profile reveals a mix of Granny Smith apple and ripe D'anjou pear with earthy undertones and mineral-driven nuances transported on zesty acidity.

The medium to fuller-body wraps up with remarkable balance and a persistent finish.  Perfect for pairing with a variety of poultry dishes, grilled fish or shellfish, this 2010 Bourgogne Blanc sports delicious versatility.

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