Chef's Notes Plus

Vineyard Vocabulary: Oak in Wine

Most wines are aged in barrels, but those barrels are not always the classic oak ones you might imagine when you think of a vineyard. When it comes to influencing the flavors and aromas of a finished wine, though, oak is a popular choice. The primary effect of an oak […]

Chef's Notes Plus

What Makes a Wine a “Meritage?”

If a winemaker wants to produce a red wine that emulates a Bordeaux blend—say 50 percent Cabernet Sauvignon, 45 percent Merlot, and 5 percent Cabernet Franc—what is he or she going to call it? Since it’s not 75 percent of any particular grape variety, the wine can’t be called by […]

Chef's Notes Plus

Wine 101: Chardonnay

Great food and wine go hand in hand, but when the-things-to-know-about-wine are seemingly infinite, it can be difficult (and intimidating!) to choose a wine. In this series, we’ll explore the fundamentals of wine, from grape varietals to tasting, so that you can tackle a wine list with confidence. Up first […]

Chef's Notes Plus

Wine 101: Malbec

Great food and wine go hand in hand, but when the-things-to-know-about-wine are seemingly infinite, it can be difficult (and intimidating!) to choose a wine. In this series, we’ll explore the fundamentals of wine, from grape varietals to tasting, so that you can tackle a wine list with confidence. Get to […]

Desserts

Zabaglione

Makes 4 servings The classic way to enjoy this dessert is to serve it warm as soon as it is made, either on its own or with cookies, berries, or seasonal fruits. However, if you prefer, chill it and then fold in some whipped cream for a different way to […]