You’ve probably heard of the Spanish white wine Albariño, but what about its Portuguese counterpart, Alvarinho? These two Iberian white wines are made from the same grape variety, and unsurprisingly, they share many similarities: both are crisp, fragrant, mineral-driven whites, a match made in heaven with seafood. Map courtesy of Wine Folly. Vinho Verde translates as “green wine,” with the region named for its verdant landscape. It is situated just south of the border with Spain and is the largest wine DOC in Portugal. It is made up of nine subregions: Monção e Melgaço, Lima, Basto, Cávado, A ..read more

There’s a saying that great wine is made in the vineyards, meaning that the conditions under which vines grow determine a wine's quality much more than what occurs in the cellar. While the phrase has become a cliché, its core principle remains true: you can’t make good wine from bad grapes. And great wine also comes from healthy soil. Grapes receive a big part of their sustenance from the soil, which helps determine the wine's characteristics and quality. A Vineyard in Bourgogne, France. All photos by Lisa Denning. Industrial Age Woes Unfortunately, modern farming methods, which use synthetic ..read more

This classic Italian recipe is a flavorful dish based on only a few excellent ingredients. Easy to make, it’s perfect for a weeknight dinner with a simple salad and a glass of Vermentino. Prized for its zesty acidity, vibrant fruit flavor, and mineral character, this crisp white wine is an ideal accompaniment to shellfish. Read more on Vermentino here.  Serves: 4  Ingredients  2 pounds fresh small clams 1 pound dry spaghetti  5 tbsp extra virgin olive oil 2 garlic cloves, peeled  Chili flakes, to taste (optional)  1⁄2 cup dry white wine 1 tbsp finely chopped pars ..read more

“Gigondas is one of the greats of the Rhône Valley vineyards, with a ‘je ne sais quoi’ that makes it unique. The deep-rooted bond between the winegrowers of Gigondas, the village, the terroir, the wines, and wine drinkers is the driving force behind our wines.” — Gigondas wine producer Henri-Claude AmadieuGigondas: A Gem of the Rhône Valley Photo: vins-rhône.com. Gigondas is a small, quaint French village in the southern Rhône Valley, home to just 500 people. It’s also the namesake of the wine crafted in this designated wine region. The village and its surrounding vineyards lie against the br ..read more

photo: Lisa Denning Cooking with wine is a great way to ramp up the flavor of a dish, turning it from simple to sophisticated. It can also be used to tenderize meats. In fact, wine can be used in every step of the cooking process, including marinating, deglazing, poaching and braising. Whether you choose a rich Cabernet Sauvignon for hearty stews or a crisp Sauvignon Blanc for delicate seafood, incorporating wine can add complexity and depth to your cooking. Three Tips for Successful Cooking with Wine Cook Off The Alcohol. Wine should enhance a dish, not overpower it. If you don’t give the ..read more

Who doesn’t like succulent shrimp bathed in a garlicky butter sauce? This quick and easy recipe, brightened by the addition of white wine and lemon, makes for a great weeknight dinner. Pair it with a mixed salad, steamed broccoli, crusty bread, and a crisp white wine like Spanish Albariño or Loire Valley Sauvignon Blanc. Recipe adapted from The New York Times Serves 4 Ingredients 1 lb large shrimp, peeled and deveined 3 tablespoons extra-virgin olive oil 1 tablespoon lemon zest 1/4 teaspoon red pepper flakes Kosher salt and black pepper 4 to 6 garlic cloves, minced 2 tablespoons unsalted butt ..read more

This recipe perfectly fuses succulent shellfish, colorful vegetables, and ripe avocado with fragrant notes of ginger, garlic, and sesame oil. It’s just the kind of dish we like at The Wine Chef—tasty and a breeze to make! Choose a zesty white wine with noticeable acidity and bright citrus notes, like Albariño, Sauvignon Blanc, or Pinot Grigio to accompany this dish. Ingredients Photo: Lisa Denning Serves 2 3 tablespoons of soy sauce 2 tablespoons of honey or brown sugar 1 tablespoon of rice vinegar 1 teaspoon of cornstarch mixed with 2 teaspoons of water 4 teaspoons sunflower oil 4 teaspoons ..read more

Every region in the world has ints own culinary treasures—specialties embedded in the roots and culture of a place. Burgundy (in French, Bourgogne) is no exception. The people of this region in central eastern France prepare numerous dishes that reflect their long wine heritage, with oeufs en meurette (poached eggs in red wine sauce) being one of the most popular and well-loved. photo: @ashley.brioche Like coq au vin and boeuf bourguignon, oeufs en meurette consists of a rich red wine sauce infused with savory notes of bacon and aromatic elements like onions, carrots, garlic, and thyme. Inste ..read more

“I want everyone to try the wines without being afraid of saying something they think sounds stupid. It’s just wine.” — Nicolas Sinoquet The Bordeaux wine region, particularly the Médoc, is synonymous with grandeur, noted for opulent châteaux (castles) and prestigious wines. Wine producers contribute to this image, often dressed to the nines in perfectly tailored suits with colorful silk scarves gracing their necks. While the rarefied atmosphere of Bordeaux may initially feel intimidating, the winemaking community, from my experience, is remarkably down-to-earth and approachable, fun even. So ..read more

“We are leading the revolution of the whites worldwide with our quality and our conviction that Argentina is much more than Malbec.” — Susana Balbo Ready to explore the world of Torrontés, a leading player in Argentina's white wine landscape? The grape typically makes lively, aromatic wines with pronounced floral and fruity aromas—think jasmine, rose petals, citrus, and tropical fruits—and is meant to be drunk young. Yet, as I recently found out, when grown in the right place, under the right conditions, and treated in the best way possible, this grape variety can produce age-worthy, distincti ..read more