Sundry Topics

9 Links to Help You Embrace Your Inner Wino

By • March 22, 2013 • 6 Comments

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You've made it to Friday, which means it's time to treat yourself to a roundup of links we love. Go ahead, procrastinate a little.

 
 

Ah, Friday. We can’t think of a better way to celebrate the end of the week than uncorking a bottle of wine. While there’s certainly nothing wrong with pouring a glass (or two) and enjoying it as is, we're not adverse to spicing things up a bit. Turn it into vinegar, reduce and drizzle it over beef tenderloin, or, if you’re feeling adventurous, pour it into your ice cream base. However you choose to imbibe, join us in raising a glass to the first week of spring. Cheers! 

  • You’ll want to brush up on your wine vocabulary. First lesson: tannin.
  • These scallops had us at white wine beurre blanc.

  • There’s a wine revolution happening right on our own soil. Take that, Europe.

  • If you’re celebrating Passover, this list of kosher bottles is for you. 

  • A different kind of wine pairing: Peter Travers tells us what to drink while watching the latest releases on Netflix.
  • And if, after all of this, you’re left with extra wine (unlikely), here’s a tip for storing it.

What will you be drinking a glass of tonight? Tell us in the comments!

Jump to Comments (6)

Tags: food52 favorites, links we love, roundup, drinks, we love wine

Comments (6)

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almost 2 years ago Marian Bull

Marian is Food52's Associate Editor.

Love the WSJ article!

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almost 2 years ago dymnyno

I loved all the articles and advice except the McRaney article.

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almost 2 years ago walkie74

No no no, darlings, it's wineau, not wino. The first is *much* more elegant than the second (as I raise my glass) :)

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almost 2 years ago aargersi

Abbie is a trusted source on General Cooking.

My wino is more outer than inner ... and my outer wino loves all of the tips!

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almost 2 years ago Lauren Kodiak

I'm with you, Abbie. My wino is also more outer than inner!

Me

almost 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Love this.