This month’s Food & Wine investigates the soul of one of Italy’s most challenging and vaunted beverages, Barolo wine.

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Get lots of wine headaches? There may be other causes, besides hangovers. Possible culprits include tannins, sulfites, and histimines.

Revelatory chocolate-covered fruit.

Swept away by a South African wine.

A dark chocolate worth savoring.

Brewing tea with ice enhances its sweetness.

All those terms, like malolactic fermentation and unfined filtration, explained.

The combination of a good Cabernet and a good steak is a cathartic aria for my anxious male heart.

So you’ve figured out which sparkling beverage goes best with your oysters, but are you skilled in the art of fine wine and exquisite water pairing?

Plus Cab and chanterelles.

A Wired column imagines an oenophile-geek fusion via high-tech inventions.

When more is better than less.

There’s nothing precise in terroir, but this wine seems like an authentic expression of one of my favorite places on Earth.

Bigos is a hearty stew that morphs between each making and each generation.