Pork kebabs will match a variety of wines

Remember when pork was dubbed "the other white meat," an oblique nod to chicken (breast, to get particular)? The marketing point was that pork (tenderloin, to get particular) was just as flexible with sauces and flavorings -- and wine. True, to a ...

Malbec wines are full, rich and cheap

In a restaurant in Buenos Aires, I ordered a "half" parrillada, so they plunked down only about five pounds of beef on the hibachi grill on my table.

There were a half-dozen cuts of Argentina's rich and chewy grass-fed beef -- steaks, chops, ...

Prosecco an easy to drink, 'cool' aperitif

The king is dead; long live the king! The French invented the term long ago to bid farewell to a deceased monarch and pledge fealty to a new one.

Today it has a whole new meaning. Today French champagne -- elegant and expensive, long the most ...

Time to give syrah another chance

Speaking of a St. Louis restaurant years ago, baseball guru Yogi Berra famously said: "Nobody goes there any more; it's too crowded."

Something like that may have happened to the California red wine called syrah.

It's an odd story. Produced for ...