Bill St. John

Add a salad or something green — grilled asparagus! — to this straightforward preparation and you've got a delicious summer one-plate. A solid wine pairing here might be a function...

Many things explain chardonnay's ubiquity: the ease of raising its vines in sundry climates and soils, its association with the famed wines of Chablis and other great white Burgundies, and...

What's on the farm stand when you think about the fruits of Washington state? Apples, of course, and berries — blackberries the color of night, and raspberries, blueberries and huckleberries,...

Wine and food pairing advice that says, "Oh, any wine will do," is the same as suggesting that you use just any golf club off the tee or on the...

Surprisingly, most soup is a very difficult food to pair with wine. The reason is simple: One liquid paired with another makes for little contrast, no yin and yang. The...

When I was a young buck wine merchant, back in the day, I used to look forward to visits from John Avery, of Avery's of Bristol, an English wine broker...

Bring a visitor from another country to an American Costco or Wal-Mart, and take out your catcher's mitt to snag a dropped jaw. We, on the other hand, take such...

Eggs long have been a boogeyman at the table of wine. Eggs, especially runny yolk, coat the mouth in a resolute way. It isn't that eggs spoil wine. They simply...

Much that's nice occurs to red wine as it ages, but not its escalating price (unless you're selling). That's why the red wines of Rioja, Spain, are the world's best...