How can grapes in the same family produce different color wines?
My Daughter's Kitchen launches its 10th season of healthful-cooking classes, with 80 volunteers teaching 40 classes around the region.
The fruitier scent and riper flavors of peach and pear in this wine are closer to those of French pinot gris.
Pennsylvania's wines have improved by leaps and bounds in the last decade, particularly its dry reds, like cabernet franc.
This delicious sweet-tart chenin blanc tastes as crisp and fresh as a Granny Smith, with aromas of river stones and wildflower honey.
Vintners have known for centuries that red wines taste better when they spend some time maturing in oak barrels, but the age of the barrels produces varying tastes.
This reasonably priced Italian red has buckets of blackberry and red currant flavors, but no shred of oaky taste.
Because there are logistical limits to how much land a winery can manage, estate wines are never mass-market wines.
You'll find a seamless blend of flavors, like ripe pineapple, lemon curd, and blanched almonds in this estate-grown California chardonnay.
Honey cake has a place of honor on the Rosh Hashanah table because honey does. Cast the dry, packaged honey cakes aside and bake one your family and friends will be asking for year-round.
Chile's idyllic growing conditions make grapes easier to grow, which means they are almost always very fairly priced.
It's rare to find such a well-made combination of powerful blackberry flavors and brisk herbal aromatics, only subtly dusted with French oak, at this low a price, so snag a bottle while you can.
There are events the community has come to love, such as the Cute as a Button (Mushroom) Baby Photo Contest, but also all things mushroom, culinary demos, and a battle for the best mushroom soup in the Brandywine Valley.
This albariño's mild flavor makes it a sublimely versatile partner with a range of foods, from heirloom tomato salads to sushi and crudo.