"I had a Guigal Gigondas that took three years to smooth out,then it was great. I also had Vacqueyras from Domaine Amouriers which was good but would have been better if I waited. The 98 Amouriers is supposed to be tops." Guigal...

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.

Spice-rubbed meat with sweet cherries in an easy, quick preparation.

Want to improve a classic? Add bacon.

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways.

Duck combines with red onion and hoisin for a quick meal.

A simple, rich dish from Chef Tom Colicchio.

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce.

Doused in grappa for a boozy, floral note.

Anthony Bourdain’s French onion soup.

A classic from Chef Charlie Palmer.

A traditional French dish that’s easy to make.

Some American growers are embracing genetic diversity and making better wines for it.

Still tight and a little acidic which makes me think I should hold off opening any more for at least a year. Nice nose with lavendar and caramel notes. Dark in the glass with black cherry, minerals, some spice and a little...

In the glass it was a ruby purple color. Wonderful nose of cola and dark fruits with a little oak. Blueberries and blackberries and spices on the palate. Nicely structured with a long finish. Not at all hot. Wonderful now, but I...