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Wine Enthusiast Magazine June/July 2020

Wine Enthusiast Magazine is one of the most respected and quoted authorities in the world of wine and spirits. We feature the hottest trends in everything related to wine. Our seasoned editors do the work for you, with over 700 expert ratings and reviews in each issue. Plus, in-depth features on all aspects of cocktails, spirits, beer, inventive wine and food pairings, trendy recipes, savvy travel features, and more.

United States
Wine Enthusiast
13 Issues

in this issue

2 min
wine enthusiast

Adam M. Strum PUBLISHER Susan Kostrzewa EDITOR-IN-CHIEF Jacqueline Strum ASSOCIATE PUBLISHER MANAGING EDITOR Lauren Buzzeo CREATIVE DIRECTOR Marco Turelli TASTING DIRECTOR Alexander Peartree DIGITAL CREATIVE DIRECTOR Julia Lea EDITORIAL ASSOCIATE MANAGING EDITOR Layla Schlack SENIOR ASSOCIATE EDITOR Sarah Daniels TASTING ASSISTANT TASTING DIRECTOR Fiona Adams TASTING COORDINATOR Craig Chamberlain DIGITAL ASSOCIATE MANAGING EDITOR Emily Saladino SENIOR DIGITAL EDITORS Dylan Garret, Siobhan Wallace SOCIAL MEDIA MANAGER Elyse Estrella SOCIAL MEDIA COORDINATOR Marco Bruno DESIGN ART DIRECTOR Monica Simon ASSOCIATE DIGITAL DESIGNER Eric DeFreitas VISUALS PRODUCER Jesse Reiter ASSOCIATE PHOTO PRODUCER Tom Arena CONTRIBUTING EDITORS EUROPEAN EDITOR Roger Voss ITALIAN EDITOR Kerin O’Keefe WINE Michael Schachner, Paul Gregutt, Virginie Boone, Jim Gordon, Matt Kettmann, Sean P. Sullivan, Anna Lee C. Iijima, Anne Krebiehl, MW, Christina Pickard SPIRITS Kara Newman BEER John Holl FOOD Nils Bernstein TRAVEL Lauren Mowery LIFESTYLE & ENTERTAINING Mike DeSimone and Jeff Jenssen WEST COAST DIRECTOR Allison Langhoff SENIOR DIGITAL ADVERTISING DIRECTOR Greg Remillard DIRECTOR, SPECIAL PROJECTS & EVENTS Jen Cortellini ADVERTISING WEST COAST ACCOUNT MANAGER Karen Moore TEL: 510.225.8537 kmoore@wineenthusiast.net CENTRAL CALIFORNIA ACCOUNT MANAGER Jen Hord TEL: 831.747.4635 jhord@wineenthusiast.net FLORIDA & BUYING GUIDE MANAGER Denise Valenza TEL: 800.315.4397 dvalenza@wineenthusiast.net EAST…

3 min
editors' letter: here comes the sun

As we write this column, America is months into the new normal of life during the novel coronavirus pandemic, adhering to responsible measures of social distancing and stay-at-home guidelines, and navigating an unprecedented disruption in our daily routines. Along with so many other business sectors, the wine and food industries have been directly impacted by this cataclysmic shift in the world as we know it, and we’ve no way of knowing exactly what the future will bring. But one thing remains a constant: the joy and community wine engenders. Even in our current environment, wine serves a role in brightening our lives, whether it’s toasting our friends and family in a virtual visit, building a delicious at-home meal around a bottle we’ve been saving, or hitting the books (or the webinars) to…

1 min
winemag.com: going back to cali

SAUVIGNON BLANC GETS SERIOUS Though Chardonnay continues to dominate California’s white wine scene, pioneering Central Coast producers want you to pour your attention onto a different variety: Sauvignon Blanc. Find your next favorite selection at winemag.com/savvycentralcoast WHAT MAKES A 100-POINT WINE? A Sierra Foothills Syrah prompted one reviewer to award his first 100-point rating since joining Wine Enthusiast in 2014. How did it achieve perfection? Visit winemag.com/100pointwine for the story behind the score. SAN DIEGO, NATTY WINE HAVEN Long a craft beer capital, San Diego and its surrounding wine region have become a hotspot for natural wine. Discover why at winemag.com/nattysd NAPA’S EXPERIMENTAL WINEMAKERS Napa may be defined by marquee producers and big-name bottles, but many winemakers have found a creative outlet in passion projects. Explore Napa’s new frontier at winemag.com/napapassion Follow us @WineEnthusiast CLOCKWISE FROM TOP LEFT: JAMES…

1 min
out & about: sips and snaps around the globe

SLOW WINE USA TOUR The vinous branch of the Italian organization Slow Food International hit the road, traveling to New York City, Boston, Seattle and San Francisco in February. In addition to minimal-intervention wines from Italy, walk-around tastings and seminars featured producers from Oregon and California that adhere to the principles of respecting nature and terroir. PASTRYTOWN Beer, dessert and wrestling came together at the second annual Pastrytown. This Brooklyn, New York, event in the beginning of March was organized by Other Half Brewing and featured sweet, dessert-style stouts, barrel-aged stouts and other beers from more than 50 breweries across the country. A beer-and-dessert pairing and wrestling match accounted for the entertainment. TOP: COURTESY OF SLOW WINE; BOTTOM, CLOCKWISE FROM LEFT: CORY SMITH, COURTESY OF PASTRYTOWN, KATHERINE WRIGHT, CORY SMITH, COURTESY OF PASTRYTOWN (2)…

3 min
napa and sonoma outside the vines

WHERE CALIFORNIA PRODUCERS PLAY Winemakers are an adventurous bunch who love getting out into the natural world, and not just to spend time in the vineyard. Surrounded by northern California’s beautiful nature preserves and miles of Pacific Ocean coastline, most Napa or Sonoma producers will openly gush about more than a few favorite trails and outdoor retreats. Read on to see how they get away from it all. ALEXANDRE REMY Managing partner/winemaker, Atlas Wine Company A marathoner, Napa-based Remy loves Oat Hill Mine Trail in Calistoga for mountain biking. It’s “technical, challenging and [has] some of the best views of the valley.” For trail running, he heads to Skyline Wilderness Park, near to Atlas’s office. His favorite destination for family hikes is Westwood Hills Park in Napa. “The spider tree is a favorite for…

1 min
pairology: meet cuke

Cucumbers are such a neat trick of nature. They reach peak season in early summer, just when their crisp, cooling character is needed most. It’s the perfect time to explore less common varieties in farmers markets, like tennis ball-sized lemon cucumbers and slender, snakelike Armenian cucumbers. While often relegated to garnish status, cucumbers can be the star of a meal, whether raw or pickled in sandwiches and salads, or sautéed, braised or roasted. They’re also a flexible match for nearly any fish, dairy, fruit or herbs. Regardless of use, the right wine can bring out some of their more subtle, complex flavors. ♦ BITTER Though most of a cucumber’s astringency is in the peel, it also contains a compound called cucurbitacin that lends a slight bitterness throughout. To avoid accentuating that characteristic…