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Visit the Wine Shop and discover wines recommended by the editors of FOOD & WINE Magazine. Each wine is singled out for a blend of quality and value.
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Northern Portugal’s Douro Valley is best known for its fortified port wines whose lush fruit and sweetness make it the quintessential after-dinner ... Read More
A few years of bottle age have mellowed
this bold, balanced Barossa Shiraz, making
it especially food-friendly.
This broad, silky white is made from Albillo,
a Spanish grape that’s being rediscovered by
adventurous winemakers.
Austria’s Zweigelt is easier to drink than it is
to pronounce, thanks to its juicy, food-friendly
black-fruit flavors.
Napa Valley is best known for red wines,
but this exuberant Sauvignon Blanc shows
it creates terrific, refreshing whites, too.
In this succulent blend, Chardonnay provides
structure and feel, while Viognier brings the
tropical fruit and verve.
Argentina’s high-altitude Uco Valley
produces silky-soft Malbec that still delivers
deep, dark-fruited flavor.
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.
This classic Grüner Veltliner is crisp,
concentrated and an ideal match for shellfish
such as shrimp or scallops.
This racy, seafood-friendly white wine
hails from the Italian island of Sardinia,
a top source of superb Vermentino.
This light, lemony white exemplifies the
easygoing charm of Vinho Verde, Portugal’s
refreshing “green wine.”
This sophisticated Sauvignon Blanc is exactly
what one would expect from a pair of Napa
winemakers obsessed with Bordeaux.
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
Spain’s lesser-known regions have become a
source of incredible red wine values, like this
juicy Monastrell from Castilla-La Mancha.
While rosés are the focus at this Napa
Valley estate, the proprietors achieve equal
complexity with their Sauvignon Blanc.
Rising star winemaker Kirk Venge lends
an assist with this Sangiovese-based blend,
which helps explain why it’s so delicious.
The warm days and cool nights of a typical
Napa Valley summer produce Sauvignon
Blanc loaded with fruit, complexity and verve.
Piedmont’s glorious Barolos and Barbarescos
are splurge-worthy. But for everyday drinking,
try Barbera, the region’s go-to red.
This apricot-scented Viognier from Virginia
shows why the state has been gaining buzz as
a compelling wine destination.
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