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Wine
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A Delicious Wine Called Evolution
A blend of nine (!) white grape varieties brings about a wine that's easy drinking, versatile, and the perfect summer quaff
— by Amy Albert
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At Meal's End, Try a Sweet Wine with Blue Cheese
Served with blue cheese, dessert wines like Sauternes, Ice wine, and Muscat make memorable desserts
— by Amy Albert
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Domaine des Blagueurs is Seriously Good Syrah
...And it's a great match for grilled steak, pork, or lamb
— by Amy Albert
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Fine Cooking Sponsors Lake Tahoe Autumn Food & Wine Festival In words and in video, senior editor Amy Albert reports on the wine and cheese pairing seminar and the event's Grand Tasting.
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It's Okay to Chill Red Wines -- Briefly
Serve red wine on the cool side, even cooler than you think it should be
— by Amy Albert
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 Opening a Bottle of Sparkling Wine
Release the pressure slowly, and don't waste a drop
— with Tim Gaiser
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Opening a Bottle of Wine
A "waiter's friend" does the job, but you have to use it correctly
— with Tim Gaiser
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Riesling Is a Thanksgiving Crowd-Pleaser
Wine people recommend their favorites
— by Amy Albert
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Rosé is Seriously Good Wine
Don't write off rosés because you've had a few candy-sweet pink wines
— by Tim Gaiser
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Shopping for a Mixed Case of Wine
Choose a theme, or select a mix of bottles for different occasions
— by Amy Albert
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Shopping for Wine with Confidence
A well-stocked wine store is a potential gold mine of tasty bargains and informed guidance
— by Amy Albert
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Starting Your Own Mini Wine Cellar
There are many good reasons to keep some extra bottles on hand. Here are tips on which wines to store and how long they'll keep
— by Steve Ledbetter
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Zinfandel is Uniquely American
Good Zinfandel doesn't come from France, Spain, or Australia -- it comes from right here
— by Tim Gaiser
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Cheese
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All Cheese, All the Time
Just back from judging one of the nation's fiercest cheese competitions, Fine Cooking's senior editor Amy Albert gives an inside look
— by Amy Albert
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Capriole Farms's Sofia
A farmstead goat cheese from Greenville, Indiana
— by Amy Albert
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Choice Cheese: Angel Feat
This washed-rind cheese from Colorado is made of sheep's milk from a single herd
— by Amy Albert
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Choice Cheese: Smith's Aged Gouda
An aged farmstead Gouda made in Winchendon, Massachusetts
— by Amy Albert
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Discover the Pleasures of a Cheese Course
Extend the dinner hour, relax with friends, and explore a range of excellent cheeses, from creamy Brie to piquant Roquefort
— by Richard and Janet Tarlov
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Fanny Mason Baby Swiss
A mild, tender Swiss-Style cheese from Walpole, New Hampshire
— by Amy Albert
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Flavoring Food with Parmesan
Italy's most famous cheese dresses up a wide range of foods
— by Leslie Revsin
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Great Hill Blue
A buttery, mildly tangy blue cheese made in Massachusetts
— by Sarah Jay
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Introducing Fine Cooking's Cheese of the Month
Meet Old Chatham Sheepherding's Hudson Valley Camembert
— by Susie Middleton
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Pleasant Ridge Reserve
A washed-rind cheese from Dodgeville, Wisconsin
— by Amy Albert
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Redwood Hill Farm Bucheret
From Sonoma County, California, a rich, intense, aged goat cheese
— by Amy Albert
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Shelburne Farms Cloth-Aged Cheddar
A complex and delicious Cheddar cheese from Shelburne, Vermont
— by Amy Albert
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Zingerman's Cream Cheese
A heavenly, handmade cream cheese from Ann Arbor, Michigan
— by Amy Albert
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