Bill St. John

I've always loved the line in "Return of the Jedi" when a leader of the rebellion says, "Many Bothans died to bring us this information." It gets to me, I'm...

One classic wine and food combination — so classic, it helps define the word — is port and blue cheese. Even those enamored of neither agree that, when combined, magic...

We fancy that the lucky folk of Piedmont, Italy's northwest haunch, drink their famed Barolo and Barbaresco with their supper. They do not; they drink everyday wines made from the...

This is the time of year when people tell me, as they return from their European vacations, that they drank bottle after bottle of wine with their meals and "never...

Ever notice the ubiquitous acidity in classic European eating? The squeeze of lemon juice on a Florentine beefsteak; a wine and shallot reduction in Burgundy; the newfound use of verjus...

My answer to a question that I always get asked — "Where is the best wine for the money being made these days?" — shifts with time. Thirty years ago,...

For centuries, to form clothing or shoes, tanners softened raw animal hide by applying extremely astringent tannin (found most commonly in the bark of the tanoak tree). Tannin binds to...

Simplify pairing wine with food by attending less to the texture, flavor or weight of each and more to elements such as salt, sweet, acid, fat or alcohol. For instance,...

From my perch, no winemaking country is as diverse as France. It makes every kind of wine imaginable. And within France, no region tops the Loire Valley for intramural diversity....

Don't you love it when a recipe has a punch line? Adding "1/2 cup ricotta" is a fun final flourish, up there with handing a new top hat to Harpo....