Wine and Beer Guide

Whether you are raising your glass for a toast, or pouring it into a stock pot, wine and beer are equally great for cooking and enjoying.

Pairing Wine with Seafood

Don’t drown out the delicate flavors of seafood with an overpowering red; we offer 4 different types of wine light enough to mesh well with delicious fish and shellfish.

Mussels in a Wine Broth
Photo: Randy Mayor

Mussels or Clams in a Wine Broth

The classic French preparation of mussels being steamed in shallot-wine broth and served with fries calls for either a dry, minerally white like muscadet to enhance the taste of the sea, or a decadent chardonnay to enrich the mussels. Clams are similar in taste and texture and can be used a well.

VALUE: 2008 Maison Henri Poiron et Fils Domaine du Manoir Muscadet de Sèvre-et-Maine (France, $13) Delicious grapefruit and mineral notes.

2008 Domaine de la Pépière Muscadet Sèvre-et-Maine Sur Lie (France, $14) Lively minerality and citrus flavors.

2008 Tablas Creek Vineyard Antithesis Chardonnay (California, $35) Rich with bold aromas of pears and creamy vanilla (pictured)

View Recipe: Smoky Mussels and Clams with White Wine Broth

More Ways To Get Cooking Light



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