'Wine' on Serious Eats

Mussels with Fennel-Saffron Broth

I've gone on record as saying that mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel technique and combines it with the classic flavors of a French bouillabaisse. Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth for dipping bread into. More

A Beginner's Guide to German Wine

Overwhelmed by German wine labels? Not sure how to figure out if a wine is going to be sweet or dry? We can help. Consider this your friendly introduction to the grapes, regions, and many reasons to love German wine. More

Ask a Sommelier: How to Pair Wine With Salads

When it comes to wine pairing, salads can be tricky: a salad that's dressed with something tart can knock out the flavor of the wine you're trying to enjoy. We asked a few sommeliers from around the country for their tips on the best wines to serve with salads, and all the factors to consider when pairing. More

Ask a Sommelier: What Makes a Great Wine List?

One of the most important tasks of a wine director is creating and managing a restaurant's wine list. But what sets apart a just-ok list from a great one? How does a wine director go about choosing wines and making a great list? We asked sommeliers from around the country for their thoughts. More

How to Stock Your Wine Cellar

If you've really gotten into wine and you want to stash some away to drink at its peak in 5 or 10 or even 20 years, what sort of cellar space makes sense? What kinds of wine should you put in there? How many bottles of each? More

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