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Visit the Wine Shop and discover wines hand-selected by the editors of FOOD & WINE Magazine. Each wine is singled out for a blend of quality and value.
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Argentina's remote southern tip is attracting international vintners like Noemía Marone Cinzano, the force behind this spicy Malbec.
The Blaufränkisch grape makes juicy, spicy red wines that are exceptionally food-friendly, like this bottling from Austrian vintner Alex Schreiner.
Austria’s Zweigelt is easier to drink than it is
to pronounce, thanks to its juicy, food-friendly
black-fruit flavors.
In this succulent blend, Chardonnay provides
structure and feel, while Viognier brings the
tropical fruit and verve.
A California specialty, Petite Sirah produces
dark, powerful, spicy reds—yet in the right
hands, it also achieves a layered complexity.
Steve Anglim makes this Châteuneuf-style
red by masterfully blending grapes grown in
a variety of terroirs around Paso Robles.
Chile's windy Pacific coast has become a go-to region for zesty whites, like this citrusy Sauvignon Blanc.
In Spain’s Rioja region, crianza wines like
this one must be aged in oak for at least
a year, which softens the Tempranillo grape’s
firm ta... Read More
The warm days and cool nights of a typical
Napa Valley summer produce Sauvignon
Blanc loaded with fruit, complexity and verve.
Rising steeply from Sicily's eastern tip, Mount Etna's lava-coated slopes yield wines with thrilling minerality, like this sleek, vivid white.
Friuli’s climate is influenced by both the cool
Alps and warm Adriatic sea, producing white
wines that are racy and rich.
This juicy, bright Rioja is a perfect match for
meaty, spicy sausages, hot off the grill.
Influenced by both the cool Alps and the
warm Adriatic Sea, Friuli’s temperate climate
produces whites that are both racy and rich.
From Australia's master of Semillon comes a profound, intense white that's great now but can improve over the years.
From Russian River’s cool Green Valley,
Bybee Pinot Noir focuses on purity, depth
and grace.
Made by a master craftsman, this juicy
Barbera comes from the foothills of
California’s Sierra Nevada mountains.
The spicy fruit in this Argentinean Malbec
pairs well with the earthy, heady flavors of
Middle Eastern, Indian and Mexican cuisine.
The generous fruit and zingy acidity in
this Sauvignon Blanc from Sonoma make it
a perfect poolside sipper.
Chardonnay vines flourish in the bright sun and sea air of southwest France, resulting in a rich white enlivened by zingy acidity.
Grapes from rare Sonoma vines more than a
century old give this Zinfandel its bold flavors
and firm tannins.
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