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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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Friuli’s climate is influenced by both the cool
Alps and warm Adriatic sea, producing white
wines that are racy and rich.
Alsace Pinot Blancs tend to be broad and
creamy, with musky apple tones—which
describes this bottling perfectly.
Portugal’s terrific table wines are often
overshadowed by its magnificent ports, but,
as this red shows, they’re worth seeking out.
From the rocky, windblown vineyards of
Spain’s Calatayud comes this fruity Grenache
with dusty earthiness and stony depth.
This juicy, bright Rioja is a perfect match for
meaty, spicy sausages, hot off the grill.
This juicy, bright Rioja is a perfect match for
meaty, spicy sausages hot off the grill.
In a great Rioja vintage like 2005, even
modest reserva reds can age well for years
after release, as this example demonstrates.
Sonoma’s tiny, rugged Rockpile district,
the source of this wine, produces an outsize
number of terrific Zinfandels.
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.
Calcu is the affordable sister label of Viña
Maquis, a Chilean winery that’s creating
terrific wines in the Colchagua Valley.
Denis Malbec, former cellarmaster of
Bordeaux’s famed Château Latour, made this
succulent white with wife May-Britt Malbec.
Spain is a hotbed of red wine values from
emerging regions; this blend of four varieties
comes from a remote zone in the southwest.
Old vines and wild fermentation give this
wine, from one of the world’s top Zin
specialists, its strong personality.
Casa Ermelinda Freitas is part of a wave of ambitious Portuguese wineries making modern dry reds from ancient local grapes.
With its unusually intense black-fruit flavors, this bold Barbera shows the warmth of Piedmont’s 2009 vintage.
Sangiovese, the signature grape of Tuscany,
makes earthy, cherry-inflected reds, like this
one from Castello della Paneretta.
This juicy red from Cave de Fleurie exemplifies
that classic, juicy Beaujolais mixture of earthy
and fruity flavors.
This succulent, organically grown
Chardonnay was aged in steel, making its
tropical fruit flavors especially bright.
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