Nearly every week, a professional panel tastes dozens of wines in The Chronicle's Food & Wine department conference room. When the tannin settles, the panel has helped select the ones we feature each ...

Entrepreneur revives slow fermentation and barrel aging to challenge industrial vinegar, turning a mass commodity into a craft product rooted in history and process.

I never used to think much about vinegar. The word itself, from the French term for sour wine, suggested it was for the most part something to avoid. I knew it was essential for salad dressings, and I ...