For the majority of consumers, Italy is synonymous with red wine. No other country in the world — except, perhaps, France — is home to more reds whose names instantly bring to mind a familiar wine than Italy. Chianti. Barolo. Nero d’Avola. These are some of the classic names of the wine firmament. But to assume that Italy is a one-trick country is to miss out on...
White wine in the summertime is a given. But what you choose to chill doesn’t have to be. When Pinot Grigio becomes a bore, Sauvignon Blanc old hat and Gewürztraminer fails to fulfill its role as the exciting alternative, it may be time to expand your white wine repertoire.
Rabbit can be decadent and delicious, especially when it is braised in Dijon mustard and white wine. On top of all of that, this recipe calls for bacon, making it even more delectable.
If you just can't swallow the thought of eating a rabbit, subsitute chicken instead.
Many bottles pass through the offices of Food Republic for review, and we usually spare you the gory details of our taste tests. We're not wine snobs by any means; we're just looking for something suitable to sip.
Pinot Grigio tends to fall by the wayside here. It's typically drinkable especially when cold but we always seem to be looking for more gusto from...
With temperatures on the rise and already hitting the hundreds in parts of our nation, concerns on how to serve, store, and enjoy wine are heating up. Here're a few FAQ's and Food Republic's trusty answers to help you drink happy this summer.
When I'm bringing a bottle of wine to party, do I bring it chilled?
If the host asked you to...
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