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| In the Sept. 30, 2007 Issue: |
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Cover Story
How to Cook Our third annual food issue brings restaurant-quality cooking and fine dining to your home. Featuring interviews with seven top chefs, recipes from their kitchens, details on all aspects of cooking, and wine matches, this guide will soon have you cooking in style.
Getting Started Here’s what needs to be done before the stove is lit, from boning the meat to mixing the dressing
Recipe: Mesclun Salad With Anchovy Vinaigrette
Soups, Stocks & Sauces Liquids are the foundation of many delicious and satisfying dishes
- Wine Spectator Online BONUS VIDEO: In these Wine Spectator exclusive clips, Mario Batali walks you through how to make ragu Bolognese, then discusses two wine pairings with Joseph Bastianich, his partner in Babbo, Del Posto and Italian Wine Merchants.
Poaching, Steaming & Boiling These techniques can be applied to everything from polenta to poached eggs
Recipe: Warm Spicy Butter-Poached Shrimp
Sautéing & Frying There is a right way to cook with oil to achieve results as healthful as they are delicious
- Wine Spectator Online BONUS VIDEO: In this Wine Spectator exclusive, French chef Eric Ripert, an expert with seafood, shows you how to choose, season and perfectly sauté fish from the kitchen of New York's Le Bernardin.
Roasting Nothing draws more appreciation from dinner guests than a perfectly presented roast
Interview with Charlie Trotter
Braises & Stews Patience pays: Slow cooking can lead to great tenderness and depth of flavor
- Wine Spectator Online BONUS VIDEO: In these Wine Spectator exclusive clips, Daniel Boulud takes you into his home kitchen to demonstrate the technique of braising, and wine director Daniel Johnnes explains why a dry Riesling is a great match for this veal shoulder dish.
Recipe: Veal Shoulder Forestière au Riesling
The Grill Master these simple outdoor cooking techniques and discover why grilling is a favorite American pastime
Interview with Michelle Bernstein
The Cellar You’ll need a versatile cellar to complement your fine food creations—we show you how to get started in wine collecting
Features
Tasting Reports
California Pinot Noir California’s 2005 Pinot Noir crop shows off the varietal’s elegant side
- Wine Spectator Online BONUS VIDEO: Meet one of Wine Spectator’s "Hot Dozen." Brice Jones, founder of Chardonnay star Sonoma-Cutrer, is now focusing on Sonoma Pinot Noir with his Emeritus label.
- Wine Spectator Online: An alphabetical chart of all wines tasted for this report is available.
Hot New Dozen Twelve Pinot Noir labels whose debut releases caught our eye
White Burgundy The 2005 and 2004 vintages offer delicious, mouthwatering Chardonnays, but in different styles
- Wine Spectator Online BONUS VIDEO: Bruce Sanderson talks with one of Burgundy’s leaders, Chablis vintner Michel Laroche, who is also a champion of screw caps on fine wines.
- Wine Spectator Online: An alphabetical chart of all wines tasted for this report is available.
Departments
Upfront
The European Union proposes wine-industry reform for the second time; Costco introduces a Ratatouille wine; research shows that wine may help protect the kidneys
- Wine Spectator Online Keep up with breaking news as well as the people, places and happenings that wine lovers are talking about.
Tastes
New kinds of sausage; reinvented absinthe; flavorful bitters
- Wine Spectator Online Learn about cured sausages, which are ready to eat without cooking, in our online Food Encyclopedia.
Columns
James Laube Cleaning out the cellar
- Wine Spectator Online In his recent blog posts, James Laube has chatted with Christian Moueix of Dominus and discussed with readers how Two-Buck Chuck could have been named California’s best Chardonnay in a wine competition. Join the conversation
Matt Kramer Becoming a taste master
Collecting
A 1998 Châteauneuf-du-Pape retrospective tasting; Heart’s Delight Auction event raises $1.2 million; Antinori honored in Seattle
- Wine Spectator Online New FREE Newsletter: Our biweekly Collecting & Auctions e-mail newsletter provides ratings of collectible wines, answers to your collecting questions, auction news and more. Sign up or view a sample.
Food Talk On Food and Cooking author Harold McGee
The Buying Guide
View a list of all tasting notes from this issue. Or for more than 198,000 tasting notes, use WineSpectator.com's Wine Ratings Search, where you can sort by region, variety, vintage, price, score and tasting date.
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RESTAURANT RATINGS Have you recently visited any of the award winners in our 2007 Dining Guide? If so, share your own ratings and reviews—our newly revamped Restaurant Search lets you hand out stars and comment on your favorite dining spots. ENCYCLOPEDIA OF FOOD Learn how to select, store, prepare and enjoy everything from poultry to produce. Our searchable reference guide comes with expert tips and wine-matching advice. RECIPE SEARCH Inspired to try some new cooking techniques? Find hundreds of delicious recipes—searchable by ingredient, food type and matching wine type—using our Recipe Search tool. |
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RESTAURANT SEARCH Our complete 2007 Dining Guide, with nearly 4,000 award-winning restaurants, is searchable in our redesigned database VIDEOS Bring this special food issue to life by watching videos of cooking demonstrations, chef interviews and more:
Plus:
HARVEST REPORTS Once crush gets underway, we'll be providing updates on expected quality in the Northern Hemisphere's top wine regions. |
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