menu
close
search
UTFORSKABIBLIOTEKTIDNINGAR
KATEGORIER
UTVALT
UTFORSKABIBLIOTEK
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Mat och vin
Wine Enthusiast MagazineWine Enthusiast Magazine

Wine Enthusiast Magazine Best of 2018

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.

Land:
United States
Språk:
English
Utgivare:
Wine Enthusiast
Läs merkeyboard_arrow_down
KÖP NUMMER
31,16 kr(Inkl. moms)
PRENUMERERA
135,37 kr(Inkl. moms)
13 Nummer

I DETTA NUMMER

access_time4 min
the top 10 wine stories of 2018

1 AN INCREASE IN ATTENTION ON WOMEN IN THE INDUSTRY AND FEMALE CONSUMERS Following an explosive national conversation and movements like #MeToo, discussions of industry women’s challenges in the wine space became prevalent this year, as did more inclusive reporting on female producers, executives and wine personalities. Major wine, spirits and beer companies took note, implementing on-site gender equality and harrasment training, women’s mentoring groups and ramping up research on female consumers. Not surprisingly, products benefitting women’s initiatives and charities (such as emBRAZEN, Nasty Woman Wines) were also on the rise. 2 OREGON IS AN INVESTMENT FOCUS FOR CALIFORNIA HEAVY HITTERS Climate change, wildfires, zoning ordinances, sky-high land prices and overcrowding—all these factors and more may be contributing to a new land rush, as California wine companies continue to focus growth on Oregon.…

access_time1 min
winemag.com exclusives

FOODS MADE FOR CABERNET SAUVIGNON Ten easy, delicous recipes from steak to duck to even cabbage that stand up to this big, bold red wine. Visit winemag.com/cabpairings ESSENTIAL GUIDE TO CHARDONNAY Learn why Chardonnay is the world’s most popular white wine. From crisp and clean to rich and oaky, there’s something for everyone. Visit winemag.com/chardguide WHY THE TASTING ROOM IS DEAD Find out how California’s traditional tasting rooms are pivoting to more “maker” spaces, nature immersions and places for all-day casual hangs. Visit winemag.com/tastingrooms Follow us @WineEnthusiast If you haven’t subscribed to our podcast, you’re missing out! Tune in and listen as we explore emerging trends, provide educational tidbits and introduce you to the passionate people behind beverages.…

access_time1 min
out & about: sips and snaps around the globe

SUMMER SIPS SERIES Wine Enthusiast partnered with Loire Valley Wines to hold events in Southampton, New York, and New York City, in June and September, respectively. Winemaker François Lieubeau of Famille Lieubeau came from the Loire to attend the events. Eight wines were on hand, along with snacks and a DJ to create a party atmosphere that was perfect for exploring and enjoying these easy-to-love wines. REBUILD WINE COUNTRY SONOMA COTTAGES GROUNDBREAKING In October, W.E. partner organization Rebuild Wine Country and Habitat for Humanity held a commemorative groundbreaking ceremoney for the temporary cottages being built on the Medtronic. These units will be two- to five-year rental homes for people displaced by last year’s Tubbs Fire. SOMM 3 PREMIERE Santa Barbara Vintners hosted a premiere of the documentary Somm 3 in October. The event, during the…

access_time3 min
talkin’ ’bout a resolution

DRINK AHEAD GOAL RUSH Stopping bad habits and losing a few pounds are top of mind at the top of the year. But it’s a lot more fun to focus on expanding your wine repertoire. Here, industry professionals share their resolutions. Tell us about yours with the hashtags #wineresolution and #WETaste. ILLUSTRATIONS BY PETER DONNELLY New Year’s wine resolutions from the pros will inspire you. “Magnums or bust!” —Matt Tunstall, co-owner/beverage director, Stems & Skins, Charleston, SC “Drink more natural wines and to learn more about veganic farming. I’ve been feeling drawn to returning back to basics, before mass-produced, commercial winemaking took over, and [to] being more in tune with—and connecting closer with—nature.” —Sunny Gandara, wine and PR director/chef sommelier, Vegan Wines, New York City “The obvious resolution for me is to drink more breakfast wine. Light sparklers with…

access_time1 min
saké everyday

In the U.S., the perception of saké has shifted from something ordered solely alongside traditional Japanese meals to a beverage that can adapt to many cuisines. The Wine & Spirit Education Trust (WSET) has started offering saké certification, and the beverage now enjoys the sommelier treatment in some restaurants. Saké producers seek to not only cultivate appreciation for the drink in fine dining, but to also forge a place for it in everyday culinary experiences. Its classifications are fairly straightforward, generally determined by how much of the rice grain’s outer bran is polished away as well as factors like added alcohol and filtration practices. Get to know four common saké styles, each of which pairs well with a classic takeout dish. JUNMAI GINJO & PIZZA Saké is high in lactic acid, which means…

access_time1 min
crescent dreams

If there’s one recipe that evokes the Christmas spirit, it’s Vanillekipferl. A traditional cookie baked across Austria and southern Germany, these crunchy, melting little crescents offer flavors of vanilla and hazelnut. They take barely half an hour to make and fill the house with the warm scent of festivities to come. VANILLEKIPFERL Adapted from Gebäck für Festliche Stunden (Vehling Verlag, 1991) by Julia Schulenburg 9 ounces flour (about 2 cups)3 ounces sifted confectioners’ sugar, plus more, to coat6 ounces unsalted butter, softened1 egg1 teaspoon vanilla extractPinch of salt3 ounces toasted, ground hazelnuts Heat oven to 350˚F. Add ingredients to large bowl, and knead to combine. If dough becomes too sticky, chill in refrigerator. Remove dough from bowl. Roll walnut-sized pieces into balls. Working one at a time, use hands to roll each ball into crescent…

help