Need a glass of vino, stat, but don't have the time or patience to wait for a bottle of Chard to chill in your fridge? Luckily, you don't have to! Here are five ways to chill a bottle of wine in 20 minutes or less. Just add salt: You probably already know that putting wine in a bucket of ice and cold water, rather than just ice, will chill your vino faster. But did you know that adding salt to Read more

Our recent interview with Food & Wine executive wine editor Ray Isle gave us plenty of insight into where to buy value wines, but undoubtedly the most fun part of the chat was the special lightning round we subjected him to at the end. We named five of our food-truck favorites and asked him to blurt out the first wine pairings that came to mind. Ray's best street-food drink matches: Carne Read more

Say "Bordeaux" and you'll scare away many everyday wine drinkers who associate it with $2,000 bottles of Lafite. But not all wine from the region is expensive, precious, or rare; in fact, much of it is impressively affordable (as Bordeaux is the largest wine-producing region in France) and not half bad. The key, I've discovered, is finding quality Bordeaux AOC and Bordeaux Superior AOC Read more

Not familiar with Greek wines? Here's a remarkable wine to start with: 2010 Lyrarakis Dafni. This bottle by Lyrarakis is made entirely from a rare Cretan grape called Dafni that, just a few decades ago, was on the brink of extinction. The varietal is named after the word daphne, which refers to the laurel plant that's prized for its bay leaves, and for good reason. A first sniff reveals layers Read more

We've learned a lot over the years from Laura Werlin, one of the country's foremost cheese experts. In fact, we can't get enough of her new grilled cheese book, which is packed with recipes like this one filled with mozzarella, crispy prosciutto, and broccoli rabe. So it's no surprise that during her seminar in South Beach, we had a front-row seat. Werlin's class was all about pairing grilled Read more

I haven't let up on my recent obsession with Cru Beaujolais, the most serious of the Gamay wines to come from France's Beaujolais region. As I mentioned before, it can have legitimate sense of place, complexity, and aging potential. My most recent find, a 2009 Cuvée Tardive (late blend) from Fleurie's Clos de la Roilette, is all those things and more. I was so excited when I first read about Read more

If you asked for a wine decanter over the holidays and didn't get one, fret not: you may not even need one in the years to come. The formidable Spanish chef Martín Berasategui, at his eponymous three-Michelin-starred restaurant, has designed a bottle that contains its own breakthrough built-in decanter. Berasategui's glass container is similar to a traditional wine bottle, save for a special Read more