Food & Wine Pairing Recommendation Articles: Beef Bourguignon - Best Wine to Pair with Beef Bourguignon Caesar Salad - Best Wine to Pair with Caesar Salad Cheese, Bleu/Blue - Best Wine to Pair with Blue/Bleu Cheese Cheese, Camembert - Best Wine to Pair with Camembert Cheese Cheese, Goat - Best Wine to Pair with Goat Cheese Cheese, Roquefort - Best Wine to Pair with Roquefort Cheese Chicken, Roasted - Best Wine to pair with Roasted Chicken Chicken, Barbecue - Best Wine to Pair with Barbecue Chicken Chinese Food - Best Wine to Pair with Chinese Food Chocolate Desserts - Best Wine to Pair with Chocolate Desserts Cobblers & Crumbles - Dessert Wine Recommendations for Fruit Cobblers and Crumbles Crab Cakes - Best Wine to Pair with Crab Cakes Curry - Best Wine to Pair with Curry Duck Breast - Best Wine to Pair with Duck Breast Eggs - Best Wine to Pair with Egg Dishes Filet Mignon - Best Wine to Pair with Filet Mignon Fish, Sea Bass - Best Wine to Pair with Sea Bass Fish, Tuna - Best Wine to Pair with Tuna Ham, Honey Baked - Best Wine to Pair with Honey Baked Ham Lamb Chops - Best Wine to Pair with Lamb Chops Lamb Shank - Best Wine to Pair with Lamb Shank Lobster - Best Wine to Pair with Boiled Lobster Pasta, Alfredo Sauce - Best Wine to Pair with Pasta with Alfredo Sauce Pasta, Bolognese - Best Wine to Pair with Pasta with Bolognese Sauce Pasta, Carbonara Sauce - Best Wine to Pair with Carbonara Sauce Pasta Pasta, Cream Sauce - Best Wine to Pair with Cream Sauce Pastas Pasta, Marinara Sauce - Best Wine to Pair with Marinara Sauce Pasta, Pesto - Best Wine to Pair with Pesto Sauce Pasta, Spaghetti & Meatballs - Best Wine to Pair with Spaghetti & Meatballs Pasta, White Wine Sauce - Best Wine to Pair with Pasta in White Wine Sauce Pizza - Best Wine to Pair with Pizza Pork Chops - Best Wine to Pair with Pork Chops Pork Spareribs - Best Wine to Pair with Pork Spareribs Pork Tenderloin - Best Wine to Pair with Pork Tenderloin Prime Rib - Best Wine to Pair with Prime Rib Ribeye Steak - Best Wine to Pair with Ribeye Steak Salmon, Grilled - Best Wine to Pair with Grilled Salmon Scallops - Best Wine to Pair with Scallops Steak, Grilled - Red Wine Pairing Suggestions for Grilled Steak Sushi - Best Wine to Pair with Sushi Thai Food - Best Wine to Pair with Thai Food Tomato Cream Sauce Dishes - Best Wines to Pair with Tomato Cream Sauces Tomato & Mozzarella (Caprese) Salad - Best Wine to Pair with Tomato & Mozzarella (Caprese) Salad Turkey - Best Wine to Pair with Turkey (Roasted, Traditional Style) Veal Shanks - Best Wine to Pair with Veal Shanks Holiday Wine Recommendation Articles Regional Wine Recommendation Articles Varietal Wine Recommendation Articles

As wine enthusiasts know all too well, great Napa Cabernet Sauvignons are often priced north of $100 and out of reach for many buyers. Of course, price by itself is not a good indicator of a great wine. Moreover, the price of a wine is likely to be impacted by scarcity and marketing as much as the quality of the wine. As such, we asked our panel of wine experts to recommend great Napa Cabernet Sauvignons priced under $100:

I must admit, I didn't know much about Campo de Borja when I first read about the results of this year's San Francisco International Wine Competition. I was surprised to learn that Masia de Bielsa 's 2007 Garnacha won the "Best Grenache" award – quite an honor for a $12 bottle of wine from a DO with only 17 wineries.

The Bay Area is experiencing an unseasonable hot spell. And here, like most places suffering under the unrelenting rays of our nearest star, rosé is king. But not just any rosé. Survey the bottles of blush pinch-hitting for rouge in wine enthusiasts’ lineups these days, and you’ll find a predominance of wine from Southern France . And rightly so – no region does rosé better than the appellations bordering the sun-lit Cote d’Azur. But Provence is not the only show in town. Other regions, not only in France but also in Spain, Germany, and Italy, produce delightful examples of warm weather’s red-substitute.

The Rhone Report: About Rhone and Rhone-Style Wines and Winemakers is part of an ongoing series. Marsanne, Roussanne and Viognier are the best known of the white Rhone varietals. But there are two less recognized grapes that really add a “je ne sais quoi” to the overall quality of a white Rhone blend and each produces a zippy single-varietal wine as well. These are Grenache Blanc and Picpoul. Both are newcomers to the United States and are slowly starting to gain popularity.

The fourth most widely planted grape in Italy is Barbera. In the Piemonte, it is the most widely planted grape and accounts for over 50% of the annual DOC red wine production and 35% of the vineyard area. Thought to be native to the Piemonte, Barbera has been grown there for centuries. It is most likely the grape written about by Paul the Deacon in his description of the Battle of Refrancore in 663 when the Longobard troops of Grimaldo defeated the Franks after getting them drunk on wine. He confirmed that the Longobards filled amphorae with wine and scattered them around the surrounding fields. The Franks found these jugs and drank voraciously from them making them unfit for battle.

Pizza may very well be the most popular dish in America. It comes in myriad varieties - deep dish, thin crust, cheap, expensive, and with an endless selection of toppings, sauces, and cheeses. So picking a wine to match with pizza is a daunting task. Nevertheless IntoWine.com posed the question to our panel of wine experts: What wine do you suggest for pizza? I’ve become a real convert to the classic Neopolitan-style pizzas , simple combinations of tomato sauce, basil and mozzarella, or tomato, garlic and oregano, with light, delicate crusts. The kinds of wines that go best with this style of pizza are light, fruity, well made Italian wines, particularly from producers like Occhipinti and Paolo Bea. Both of these producers minimize the sulfites in their wines, which helps preserve the fruity flavors in their Frappatos and Nero d’Avolas, in the case of Ochipinti, and Sagrantino and Sangiovese in the case of Paolo Bea, giving the wines a real sense of freshness on the nose. The ideal bottlings by these producers with this style of pizza would be Occhipinti’s Il Frappato or SP68 Nero d’Avola Frappato, or Paolo Bea’s San Valentino or Rosso de Véo. Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com.

Robert Mondavi constantly reminded the world that wine was part of a “civilized life.” For him, the apex of human experience, the trifecta, was wine, food and art. Mondavi began the physical realization of this idea with the advent of Copia, an 80,000 square foot center for the arts, food and wine, sitting on 12 acres in downtown Napa, which opened in 2001. The second concrete iteration of Mondavi's philosophy came in the form of a yearly conference called Taste3. Inspired by the 40th anniversary of the Robert Mondavi Winery, which helped to forever change the way American’s viewed wine, the Taste3 conference, has grown to become, in a few short years, a forum for fresh ideas, new thought patterns and unique perspectives on wine, food, art and how we as human beings fit into the scheme of things.

I’m not sure what happened. One day we were enduring another 90º heat wave, and then the weather Gods made an abrupt shift to fall with cool, cloudy 65º days and even cooler, damp nights. Last week I was grilling figs and prosciutto, this week I want comfort food.

Most wine drinkers have never heard of Saale-Unstrut, unless they happen to live in Germany. That's understandable, since nearly all the wine produced in this small German wine region is consumed locally. Wine production varies here, because Saale-Unstrut lies so far north. In particularly harsh years, crops are lost and production declines accordingly. Still, Saale-Unstrut has a proud winemaking history, dating back over a thousand years.