'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

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