Watermelon (Citrullus lanatus), which is thought to have originated in the Kalahari Desert of Africa, is a popular food in the United States. In 2017, the U.S.’s annual per capita consumption was approximately 16.1 pounds of watermelon per person.A member of the Cucurbitaceae family, watermelon is a cousin to cucumber, pumpkin and squash, and over 50 varieties exist. The most common ones you’ll find are seeded, seedless, icebox, picnic and yellow or orange-fleshed watermelon, and they can range in size from about five pounds to 200 pounds. Within each of these main groups there are many sub-varieties.Watermelon flesh ranges from bright red to yellow and orange, and the color of the skin and rind may vary as well, from bright green to yellow. When selecting a watermelon, look for one with a firm skin that is heavy for its size and free of gashes, bruises or dents. Another good sign is a yellow spot on the underside of the melon from where it sat on the ground while it was growing.Aside from being delicious, this refreshing fruit also boasts numerous health benefits. Here are some great reasons to include it in your diet.It’s Very HydratingThis probably won’t come as a surprise, so to state the obvious, watermelon is named for its high water content (about 92 percent). This makes it a great option for helping you stay hydrated on a hot summer day. Because even mild dehydration can make us feel sluggish and tired, watermelon juice or enjoying watermelon as a snack or as part of a meal can help you perk up. Trying to feel like a functioning human the morning after a few too many drinks? Watermelon can help ease hangover symptoms like headaches that are related to alcohol’s dehydrating effects.
Source: Robert Parker: The Wine Advocate
If you’re looking for a match for a chicken pot pie remember it’s more about the filling than the pastry lid. These are my six favourite pairings.
A fair amount of wine got poured down the drain over here the other day, and a few tears flowed along with it. What caused this tragedy?
The Differences Between Chianti, Chianti Classico, Chianti Classico Riserva and Chianti Classico Gran Selezione | VinePair
Here, we breakdown the classifications of Chianti wines, and give you a crash course on what makes each unique and when you should reach for a glass.
Over the past decade, it’s fair to say Bordeaux has fallen out of favor with the cool-kid crowd. The once- lauded wine region that still remains Robert Parker’s favorite has become less and less relevant to the next generation of drinkers. Or has it? That’s the discussion we’re having on this week’s VinePair podcast.
Perfect Match Recipe: Seared Duck Breast with Spaghetti Squash, Onion Syrup, Pickled Onions & Chives | Matchmaking | News & Features | Wine Spectator
Duck may seem fancy, but it’s not actually that hard to cook. Jim Palmeri, executive chef of Wine Spectator Award of Excellence winner Mohonk Mountain House in New Paltz, N.Y., shares some duck-searing tips for the home cook, along with his easy, 9-ingredient recipe for an elegant autumn dinner that’s just right alongside a bottle of red Burgundy.
8 & $20 Recipe: Caesar Salad with Salmon and Grilled Romaine | Matchmaking | News & Features | Wine Spectator
A few months into grilling season, if you’ve slipped into the monotony of hamburgers and hot dogs, it’s time to switch it up. So much produce can benefit from that smoky, charred taste—like stone fruits, herbs and, yes, even lettuce. This twist on a classic Caesar salad is a great vehicle for grilled greens. Pair this with a refreshing white wine, like Vinho Verde.
11 Smokin’ Good California Red Wines for a Barbecue | Tasting Highlights | News & Features | Wine Spectator
Scores and tasting notes for barbecue-friendly reds from California, including Zinfandel, Syrah, Cabernet and more, reviewed by Wine Spectator senior editors Tim Fish, Kim Marcus and James Laube.
Study Finds Drinkers Have Different Mouth Bacteria Than Nondrinkers | Health News | News & Features | Wine Spectator
A study by NYU researchers found that drinking alcohol increased the amount of harmful oral bacteria in people’s mouths, but the data on wine specifically was inconclusive.
If you can drink a mimosa for breakfast, then wine for breakfast is perfectly fine. Here are 16 wines that will pair well with breakfast and brunch.
Chef-turned-sommelier John Wabeck is changing the drinking culture in Pittsburgh, turning restaurants like Spoon and Poulet Bleu into wine destinations, and helping beverage professionals pursue wine education.
Meet our top wine travel destinations of the year! From sweeping vineyards to bustling metropolitan locales with well stocked cellars, see who made the cut.
The menu looks great!
There’s a long history of finishing spirits in wine barrels. Now wineries are experimenting themselves—by aging wine in whiskey barrels. Here’s what to try.
This juicy chicken thigh recipe brings apricots, walnuts and the sweet spice of gingersnaps to the table. Wine Spectator recommends a fruit-forward Italian white wine or French rosé to pair.
Where’s the line between proper guac and avocado dip? We dive into the avoca-dos and avoca-don’ts, from traditional recipes to anchovy and corn experiments.
Each year, Wine Spectator selects the most exciting wines reviewed for the Top 100. Discover the most recent Top 10 in detail, with videos. Plus see the full lists back to 1988.
Source: Wine Spectator’s Top 100 Wines
Wine Spectator senior editor Tim Fish says the 2013 vintage for California Zinfandel is excellent and recommends 6 top value wine picks from the vintage.