This Sicilian wine uses the Calabrese grape and is best served with eggplant, pasta or pizza.
This historic Italian wine is from the Campania region and serves best with heavier foods.
The original gin flip was a mixture of beer, rum and sugar. A hot iron caused it to "flip". Now it is gin, sugar and egg.
This version of champagne uses Cognac, Benedictine, Grenadine and champagne or another sparkling wine like prosecco.
The original cocktail, the Old Fashioned combines sugar, bitters, a whisky or brandy and a citrus twist.
If you want to know how to make your own beer at home then watch this video - Part 1.
If you want to know how to make your own beer at home then watch this video - Part 2.
The list of basic equipment needed to make your own beer at home is presented in this video.
The old world discovered chocolate in the new world and this Mexican stone ground chocolate from Taza is as close as you will get to that today.
You might think that pairing a salad with wines is pretty easy but actually it is more complicated due to the fact that many salad dressings use vin
The key to pairing wines with dessert, especially in the summer, is to keep it simple, and “let the wine shine.”
Many taste tests indicate that cheese and wine are often “at odds” in a pairing, with each detracting from the other.
Why study Italian wines? Italy and France are the largest wine producing areas in the world.
We feature two cheeses that are both quintessential representatives of their place of origin, Stilton of England and Classic Gouda from Holland.
Dolcetto is a black grape variety widely grown in the Piedmont region of northwest Italy and the wines produced are nearly always dry.
The amount of spice or “heat” in the recipe is the single most important factor to consider when choosing the proper wine.
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda, a region of small vineyards north of the Adige is famous for
Michele Chiarlo’s Barbera d’Asti was the first wine to be produced by Michele Chiarlo and as such, it remains his greatest passion.
This wine is rich ruby red, brilliant with notes of ripe red fruit and delicate hints of vanilla.Serve with meats, cold cuts and matured cheeses.
The wine shows a precise personality linked with extremely sweet and elegant fruity sensations and notes of yellow peaches and plums.
Typical of Nero d'Avola, this is a richly colored wine, inky dark-ruby and almost blackish in the glass.
A full-bodied red, like this Chateau Ste Michelle 2009 Merlot, needs bold cheeses that can stand up to it - aged goat cheese and Italian pecorino.
Delas Cotes du Rhone Saint-Esprit, goes well with a classic brie, an aged, hard goat’s cheese and a mild, soft fontina.
The combination of champagne or sparkling wine and chocolate is an effective mood changer for many people.
Ramato offers its classic coppery hue and appealing limpidity, impressively rich, with notes of wild strawberry and sour cherry.
The Chardonnay expresses best its fresh and fruity character, the Rotari Spumante Brut is fragrant, intense and elegant.
The screwpull corkscrew is one of the easiest and foolproof ways to open a bottle of wine cleanly.
A to Z Pinot Gris from Oregon is a crowd pleaser and when it’s nicely chilled with some cheeses you’re going to make your guests really smile.
Brilliant ruby red color. Floral and fruity, violet, black cherry, raspberry and spices. The palate is clean and dry.
The best way to clean your glass for tasting the next wine is to use a little of that same wine to rinse out your glass.
Pairing food and wine is not only an art, it is also a science. Kathleen Erickson, the Wine Ph D. and owner of Savour Wine and Cheese in Gloucester, MA shows us that, although the up and coming fiel
Molecular gastronomy is not just for science labs anymore. Now it can even be found on your kitchen table.
This arancini is made the traditional Sicilian method but uses saffron infused rice with Bolognese sauce, peas and a piece of Fontina cheese.
A tempered mixing glass, a Boston shaker that fits it and a few measuring glasses (called jiggers) are some of what you need.
This dessert cocktail, made with Tuac Brandy and apple cider, is easy to prepare and a sure hit with friends and family, especially in the fall.
This fine Italian wine, Rosso di Montalcino, is produced in the Castello Banfi vineyard located in Montalcino, Tuscany.
Kathleen Erickson, "the Wine PhD," suggests pairing this refreshing quinoa salad with a glass of Riesling and, for dessert, a crisp apple to get the full effect of this food and wine pairing.
This punch uses ginger ale, grape juice, Maraschino cherries and crushed pineapple. This version suggests Canada Dry ginger ale.
Making your own fresh Sangria, guacamole and fried chips is a cinch after watching this recipe video.
The ingredients for this drink are eggnog, coffee, Sherry, Brandy, whipped cream, ground nutmeg and coffee ice cream.
International because it uses liqueurs from a few different countries and combined in coffee makes it a treat.
The Sidecar Cocktail, made with cognac and Cointreau, is one of the popular historical cocktails that has remained in popular drinking culture.
Whipped cream can be flavored with vanilla or else try coffee, chocolate, orange zest or liqueur.
When the cold northern winds of Maine howl, one of his “Go To” meals is chili. Rich and hearty, a bowl of Lothian's steaming Moose Chili needs a hearty beer to stand up to the chili's bold flavors
This recipe, a spin off of the ever-popular west coast cocktail called the "California Root Beer," features Moxie Cola, a true American pastime.
With a hearty helping of wings on his plate brings along with it a hearty helping of spicy seasoning. To cleanse the palate and keep you coming back for more wings, Lothian suggests a hearty IPA.
Traditionally served in a bright copper mug, the Moscow Mule utilizes vodka, ginger beer and a wedge of lime to yield a refreshing, cool beverage.
Warmer weather means warm weather cocktails. No, not the kind with umbrellas, the traditional kinds: the ones that originated in the 1800s. The Gin and Tonic.
Doubling as both a healthy helping of alcohol AND as a bar trick (if you can master the black-and-tan spoon), the Snake Bite is a drink best not left to the faint of heart.
Long gone are the the "Shaken and Stirred" days for the humble martini. Chef Andy Verala has challenged the traditional martini with this recipe for the spicy and dirty, Pickle Martini.
With the help of Bill Jacques' suave approach you'll look like a professional bartender when making your friends and family the Gin Bloody Mary.
By combining two delicious and popular drinks, your guests will still be able to have the traditional New Years Eve champagne, but with a punch of that margarita lime.
With the holidays come tradition. When it comes to drinks, nothing is more traditional than the Dry Martini.
Part dessert, part party this cocktail is sure to spread a little cheer.
Once a basic understanding of flavor profiling is established the doors of opportunity for mixing and matching wine and food are opened to many new possibilities.
Chad Lothian explains why this amber lager's full-bodied, malty flavor can handle spicy flavors and cut through many of the flavors on a plate of nachos.
Kick back. Relax. Enjoy the warmth of the sun with a cool drink in hand after a long summer's day. Try this recipe for Summer Beer Cocktail.