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Wine Enthusiast Magazine October 2021

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

Jacqueline Strum EDITOR & PUBLISHER MANAGING EDITOR Lauren Buzzeo TASTING DIRECTOR Alexander Peartree CREATIVE DIRECTOR Marco Turelli DIGITAL CREATIVE DIRECTOR Julia Lea EDITORIAL ASSOCIATE MANAGING EDITOR Layla Schlack SENIOR ASSOCIATE EDITOR Sarah Daniels TASTING ASSISTANT TASTING DIRECTOR Fiona Adams TASTING COORDINATORS Craig Chamberlain, William Johnson DIGITAL ASSOCIATE MANAGING EDITOR Emily Saladino SENIOR DIGITAL EDITOR Dylan Garret DIGITAL EDITOR Kristen Richard ASSISTANT DIGITAL EDITOR J’nai Gaither SOCIAL SOCIAL MEDIA MANAGER Elyse Estrella SOCIAL MEDIA COORDINATOR Marco Bruno DESIGN ART DIRECTOR Monica Simon 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 Virginie Boone, Mike DeSimone, Jim Gordon, Paul Gregutt, Anna Lee C. Iijima, Jeff Jenssen, Matt Kettmann, Christina Pickard, Michael Schachner, Sean P. Sullivan SPIRITS Kara Newman BEER John Holl FOOD Nils Bernstein TRAVEL Lauren Mowery SENIOR DIGITAL ADVERTISING DIRECTOR Greg Remillard SENIOR DIRECTOR OF OPERATIONS & EVENTS Jen Cortellini ADVERTISING SENIOR ACCOUNT MANAGER Sherrill Flaum TEL: 516.428.0292 sflaum@wineenthusiast.net WEST COAST ACCOUNT MANAGER Karen Hackett TEL: 510.225.8537 khackett@wineenthusiast.net CENTRAL CALIFORNIA ACCOUNT MANAGER Laurie Robertson TEL: 805.825.5801 lrobertson@wineenthusiast.net FLORIDA & BUYING GUIDE MANAGER…

2 min
in this issue: a toast to the future

Each year, Wine Enthusiast celebrates the best and brightest of emerging industry changemakers in our 40 Under 40 issue. Representing all facets of the wine, spirits and beer industry, these visionaries continue to push the landscape of alcoholic beverage as we know it, whether as winemakers or marketers, educators, scientists and beyond. The people on this year’s list (page 41) are already extraordinary, but during a year-plus of historic challenges and change, they’ve offered additional fortitude, ingenuity, compassion and insight in their roles, businesses and as leaders of a new landscape. Even their portraits—shot remotely via iPhone due to pandemic concerns—exemplify the kind of out-of-box thinking for which this group has distinguished itself. Speaking of forward-thinking, Oregon’s Rogue Valley American Viticultural Area (AVA)—and the experimental vintners leading the charge there—is the focus…

2 min
winemag.com: can value-driven millennials save classic wines?

“I couldn’t sell a Chablis to save my life,” says Sommelier Melissa Davis. At 31, Davis falls in the middle of the millennial generation. Before the pandemic shut down Hazel Jane’s, Davis’s Atlanta wine bar, she sold a case of Israeli Chardonnay every week. Guests ordered Chenin Blanc from India, Müller-Thurgau pétillant naturel, local India pale ale (IPA) and non-alcoholic beverages. “Our guests’ interests span every sector of the menu, except for classic wines,” she says. With their anachronistic chateau label art and self-serious fan base, classic wines like Montrachet, Barolo and grand cru Burgundy have lost appeal among many young drinkers. Perception is a big part of the problem. And, real talk: Many of these benchmark bottles are inaccessible for a generation with an average income that, owing to multiple recessions…

3 min
life before wine

SHIFT TO DRINKS There’s no perfect time to get involved in wine. Entering the industry after a career in another field (or two, or three) can mean approaching things with fresh eyes and an out-of-the-box perspective. We checked in with a variety of pros who did just that to see how their previous experiences informed, helped them navigate or otherwise benefitted their current roles. Here’s what they had to say. —Sarah E. Daniels & Layla Schlack DANA SPAULDING Founder and CEO, Wander + Ivy, Denver “I spent almost a decade within JPMorgan’s Asset Management division. My early career was based in New York City, managing wealth for hedge fund principals and Wall Street executives. There, I learned how to navigate an extremely fast-paced world. My later years at JPM were based in Denver, where I covered…

2 min
northern spain lightens up

If I say Rioja, you say what? Tempranillo? Garnacha? Sure, Spain’s most famous wine appellation may be best recognized for its reds. But until the start of the 20th century, more of Rioja’s acres were planted with white grape varieties, says Jesús Martínez Bujanda, owner and CEO of Washington’s Valdemar Estates, who represents the fifth generation of the family that founded Spain’s Bodegas Valdemar. Back then, white wines were often considered to be safer than the local drinking water and white grapes’ prolificacy enabled winemakers to maximize production. It was phylloxera’s arrival in France that caused Rioja makers to refocus and match the export market’s new demand for red wines. Today, white grapes make up just 10% of the region’s plantings. However, there’s recently been renewed excitement around white Rioja, also known as…

2 min
grape on the go: counoise catches on

You may have tasted Counoise without realizing it: The dark-skinned grape most associated with France’s Rhône Valley is one of the 13 varieties allowed in the wines of Châteauneuf-du-Pape. Plump and late ripening, it’s known for pepperiness and bright acidity, characteristics that heighten those of its typical blending partners, Grenache, Syrah and Mourvèdre. This is primarily how the grape has been used, but that’s changing. In recent years, winemakers from New Jersey to Australia have embraced Counoise in varietal bottlings as well as blends. These are often light-bodied, spicy wines akin to Cabernet Franc, Gamay or Pinot Noir, typically best enjoyed young. Ahead, read up on three regions where the variety has taken hold. AUSTRALIA In just the last few years, Counoise has begun to rear its head in certain areas down under,…