You can’t talk about this country’s waterways and coastal histories without oysters. The United States’ estuaries (where rivers meet the sea), such as Chesapeake Bay and Puget Sound, were largely comprised of oyster reefs, which purified the water, gave habitat to other marine life and provided stability to shorelines.Just as important, they were one of…
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New Zealand’s winegrowing regions are reeling in the wake of Cyclone Gabrielle. The storm drove heavy wind and rain across much of the North Island and down the east coast on February 12, killing at least 11 people and displacing thousands more. Hawke’s Bay and Gisborne, New Zealand’s second and third largest wine-producing regions, were…
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Roast marrow bones, marrow side up, in a 400°F oven for 20 to 30 minutes, or until marrow separates from bones and sizzles at the edges. Scoop marrow into a food processor (making sure there are no bone bits) with garlic and purée until smooth. Lightly salt to taste and set aside. Place oysters on…
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The newest on-trend gadget for making killer cocktails isn’t a fancy shaker or blender. Tapping into a desire for working only with ingredients you can read on a label, and turning to whole foods whenever possible, it’s a cold-press juicer. “They preserve the nutrient value of fruits and vegetables while providing exceptional taste and texture,”…
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As the football season comes to an end, the basketball season heats up. This is the final episode in a two-part series we’re calling Wine and Basketball, in which we chat with NBA stars who decided to get into the wine game. This week, Wine Enthusiast Assisted Editor Jacy Topps sat down with four-time NBA…
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When you think about saké, you may think about a Hibachi chef serving the drink from across the cooking surface or a small white ceramic bottle adorning a sushi spread. But, the way saké has become synonymous with these styles of eating is not at all what was originally intended. In fact, saké food pairings…
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All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context—vintage, variety or appellation—but never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted. […]
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All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context—vintage, variety or appellation—but never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted. […]
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We’re accustomed to vodka producers touting the base ingredients used to make the spirit (single-vintage potatoes! upcycled whey!). They even boast the elaborate distillation and/or filtration methods used in pursuit of pristine quality. And increasingly, vodka-makers are emphasizing the water source used to make, dilute and “finish” their product. But, do these water sources make…
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At the far side of a dimly lit bar, two bartenders share shots of an unknown brown liquid. They’re drinking fernet—most likely Fernet-Branca—and taking part in a well-known industry ritual often referred to as “the bartenders’ handshake.”This bitter Italian herbal spirit can be found on the shelf of almost any rickety watering hole or high-end…
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