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3 days ago

Wine4Food

Where we'll be eating this weekend: Leonelli Taberna, Chef Jonathan Benno’s new restaurant in the Evelyn Hotel. We love the crunchy caesar salad tossed with bok choy and the wildly tender orata, made rich with brown butter and almonds. But we're obsessed with the rosemary-encrusted dry-aged ribeye, which comes with bone marrow. It's so sumptuous and satisfying it's sort of ridiculous. We had the leftovers with eggs for breakfast the next day and it was just as perfect. ... See MoreSee Less

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6 days ago

Wine4Food

How does the magic of Champagne happen? We visited Fabrice Pouillon in Champagne, whose family has been growing grapes for over a century. He walked us through méthode champenoise, the unique process of making Champagne. Find out step-by-step what makes it so special and unique. ... See MoreSee Less

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6 days ago

Wine4Food

It’s an exciting time of year…Beaujolais Nouveau is here! Join Franck Duboeuf as he explains the tradition of this unique seasonal favorite, plus he launches the first ever Beaujolais Nouveau Rosé in the US.

wine4food.com/videos/beaujolais-nouveau-somm-tips/
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