Perfect for summer, rosé wines are versatile and surprisingly dry, pairing perfectly with a variety of appetizers, entrées, and desserts. Sample one—or more—of our favorite vintages.

Unbeknownst to many oenophiles, Oregon is giving California a run for its money as a major wine-producing region. Learn more about the award-winning varieties that originate here.

Show your special someone how much you care with these homemade chocolates, sure to invite a memorable response. 

With its richly satisfying German-influenced qualities, traditional Alsatian foods create the perfect menu for a wintry night’s supper. Pan-Seared Wild Mushrooms is a delicious side dish to include. For the full menu of recipes, see “Celebrating the Cozy Cuisine of Alsace,” on page 84 of the January/February 2010 issue of Victoria magazine.

The end of fall is near. Host a harvest dinner with our favorite autumn dishes.

With the arrival of autumn comes a bounty of crisp apples, fresh from the orchard. Try one of our recipes to showcase this fabulous fruit.

A collection of classic British side dishes perfectly accompanies a traditional Sunday roast—a hearty late-afternoon meal.

This tea-infused pastry will arouse your senses and satisfy the palate of even the finest of pastry chefs.

Incorporate our Lemon-Thyme Vinegar into one of your evening meals, or use our flexible recipe to come up with a delectable vinegar creation of your own!

This pear is poached in hearty red wine infused with the flavor of wintry herbs and spices.

Walnut Caramel Butter is an accompaniment to the Spiced Dinner Rolls in "Autumn's Fortune: A Harvest of Receipts," on page 42 of the September/October 2008 issue of Victoria magazine. It’s made with homemade caramel, fleur de sel (sea salt), and walnuts. 

To ring in the holiday season, gather your friends and family together to enjoy good conversation and tasty confections in a setting to be revered.