EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
Food & WineFood & Wine

Food & Wine

October 2019

FOOD & WINE® magazine now offers its delicious recipes, simple wine-buying advice, great entertaining ideas and fun trend-spotting in a spectacular digital format. Each issue includes each and every word and recipe from the print magazine.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Read Morekeyboard_arrow_down
BUY ISSUE
$8.26(Incl. tax)
SUBSCRIBE
$27.56(Incl. tax)
12 Issues

IN THIS ISSUE

access_time1 min.
what ray’s pouring now

NV LAURENT-PERRIER GRAND SIÈCLE ITERATION NO. 24 MV ($150) What to do when you finally finish editing a massive French wine issue? Why, celebrate by opening a great Champagne, of course. The latest iteration of Laurent-Perrier’s top wine, a blend of the 2007, 2006, and 2004 vintages, is exceptional: subtly toasty, minerally, refined. 2017 DOMAINE DE LA GARRELIÈRE GAMAY SANS TRALALA ($20) I first tasted this natural Gamay from the Loire at our 2018 Food & Wine Classic in Aspen, and I keep coming back to it. It has zero chemicals or commercial yeasts, it’s light and bright, good chilled or not, and it has that charm that just makes you ask for another glass. 2015 ANDRÉ BRUNEL LES CAILLOUX CHÂTEAUNEUF-DU-PAPE ($55) OK, a guilty pleasure—I already have a Châteauneuf in our “The French 50”…

access_time2 min.
food & wine

EDITOR IN CHIEF Hunter Lewis EXECUTIVE DIRECTOR, CONTENT STRATEGY Miles Stiverson DEPUTY EDITOR Melanie Hansche EXECUTIVE EDITOR Karen Shimizu EXECUTIVE WINE EDITOR Ray Isle DIGITAL EXECUTIVE EDITOR Ryan Grim MANAGING EDITOR Caitlin Murphree Miller FOOD & EDITORIAL SENIOR FOOD EDITOR Mary-Frances Heck FOOD EDITOR Josh Miller ASSOCIATE FOOD EDITOR Kelsey Youngman ASSOCIATE RESTAURANT EDITOR Oset Babur ASSISTANT EDITOR Nina Friend BUSINESS MANAGER Alice Eldridge Summerville WINE INTERN Caitlin A. Miller COPY & RESEARCH COPY DIRECTOR Jessica Campbell-Salley COPY EDITOR Erin Clyburn ASSOCIATE COPY EDITOR Winn Duvall ART CREATIVE DIRECTOR Winslow Taft ART DIRECTOR Emily Johnson ART FELLOW Rachel Carney PHOTO PHOTO DIRECTOR Tori Katherman PHOTO EDITOR Dan Bailey PRODUCTION PRODUCTION DIRECTOR Liz Rhoades DIGITAL SENIOR ENGAGEMENT EDITOR Meg Clark SENIOR EDITOR Kat Kinsman DIGITAL RESTAURANT EDITOR Maria Yagoda ASSOCIATE NEWS EDITOR Adam Campbell-Schmitt DIGITAL REPORTER Bridget Hallinan AUDIENCE ENGAGEMENT EDITOR Caroline Schnapp DIGITAL PHOTO EDITOR Sarah Crowder DIGITAL OPERATIONS EDITOR Elsa Säätelä ASSOCIATE DIGITAL EDITOR Megan Soll RESTAURANT EDITOR AT LARGE Jordana Rothman CULINARY DIRECTOR AT LARGE Justin Chapple CONTRIBUTORS Betsy Andrews,…

access_time3 min.
editor’s letter

Here’s to France AS A WINE LOVER I drink omnivorously, but if you chucked me onto the proverbial desert island and gave me only one country I could have wine from for the rest of my life—dire fate to be sure—it’d have to be France. So when F&W Editor in Chief Hunter Lewis invited me to introduce this French wine issue, I said, “Oui, monsieur,” of course. The breadth and depth of what France offers, when it comes to fermented grape juice, is unparalleled: bright, brilliant whites; juicy, crushable reds; stunning values; icons that will age for decades (and dent your bank account accordingly); wines that are sweet, dry, funky, bubbly—you name it. Plus, French wines go with literally everything, from the chicken Chettinad I made the other night (I matched the…

access_time2 min.
a french table

STEP INTO LA MERCERIE, the all-day café nestled within Roman and Williams Guild in New York City, and you’ll feel transported to Paris. Chef Marie-Aude Rose summons the City of Light with exquisite crêpes; pommes dauphine; and a blackened cheesecake, called Tourteau Fromager, that has become her signature pastry. Her food draws upon the homestyle cuisine she learned while growing up in Paris in a family that cooked every day, as well as her years spent in the kitchens of culinary legends Guy Savoy and Pierre Gagnaire. It’s not only the food that evokes this sense of place. Many of the tabletop accessories in the café come from Rose’s favorite French designers (some of which are for sale at the Guild). Her design aesthetic blends cosmopolitan chic with bucolic simplicity. “I…

access_time2 min.
the naturalist

FOR DECADES THERE WERE only a handful of Burgundy domaines—Domaine de Chassorney, Philippe Pacalet, Dominique Derain, and Domaine Prieuré Roch—making natural wine. While they were rock stars in New York, Tokyo, and Copenhagen restaurants, they got no respect at home. People snickered: Crazy folk. But change has steamrolled into Beaune, and this famed destination in the heart of Burgundy now has a flourishing natural wine scene. In the vines, many more vignerons and négociants are challenging the rules of this innately conservative region. Instrumental in this movement is a brilliant young winemaker whose name is Morgane Seuillot. Not yet 30, Seuillot is the determined daughter of the most respected horse-plower in the Côte d’Or (yes, there are still horse-plowers in Burgundy), so the epiphany she reached while studying for a master’s in…

access_time2 min.
chariots of cheese

HAUTE FRENCH DINING takes fortitude. After a dozen florid dishes, you’re in danger of fatigue. But, courage! A chance for revivification comes just before dessert. The wholesome provender of farms from the Alps to the Pyrenees: It is the cheese. Forswearing humble origins, the cheese sallies forth like the Sun King, paraded to you on a bespoke cart that the French dub le chariot de fromage: a brushed steel, steampunk duplex on stroller wheels at Alain Ducasse at Paris’ Plaza Athénée; a magician’s box at Le Cinq at the Four Seasons in Paris, your server unlocking the top and front to reveal mirrored sides that reflect the fermented sorcery within, an illusion of fromage infini. Though learned observers like Lucas Cohen-Aubier, former maître d’hôtel at Paris’ Guy Savoy, say that natives nowadays…

help