The history of chardonnay in California may hold the key to its future—white wine's biggest fashion victim is finally getting a makeover.
Lora Zarubin's love of all things citrus leads to some inspirational cooking with tangerines, grapefruits, oranges and more. Recipes for spot prawn paella and tangerine negronis included.
Jim Duane at Hi-Time Wine Cellars has put together one of the greatest collections of champagne outside of Reims, France. Bonus: recipe for a wild hibiscus champagne cocktail!
Made with eco-friendly care and all-natural agave plants, 4 Copas is the only USDA certified-organic tequila and the perfect base for our agave nectar-enhanced margaritas—see the recipe.
Who knew wine fraud was 2,000 years old? Even connoisseurs get fooled by fake labels—and it can cost big. New safeguards include bottle numbering and hologram technology.
What happens when vermouth, vodka and shiso, the herb with hints of mint, basil and fennel seed, get mixed together? Japanese shiso martinis, the perfect late-summer libation.
Sonoma's Lioco Winery produces the deliciousness only California wines can deliver. Meet the men behind the Chardonnays, Pinots and standout Carignan.
Hunting for the best ingredients in L.A., from James Birch's arugula at the Santa Monica farmers' market to the Cheese Store in Beverly Hills—and beyond.