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category_outlined / Mat och vin
Wine Enthusiast MagazineWine Enthusiast Magazine

Wine Enthusiast Magazine November 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
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KÖP NUMMER
34,65 kr(Incl. tax)
PRENUMERERA
150,55 kr(Incl. tax)
13 Nummer

I DETTA NUMMER

access_time3 min.
your liquid passport

Our company tagline, “The world in your glass,” is especially applicable to this year’s exciting Best Buys list (page 46), the focus of our November issue.Appealing to every budget and situation, our list of top-rated value wines represents some of the most elegant and exciting pours out there, from wine regions all over the globe.The list features 16 countries, and is culled from more than 20,000 wines tasted yearly by our worldwide team. In scope, the collection spans storied regions and classic styles—including savory Chianti Classico from Italy, luscious German Riesling and brisk white wines from Portugal—as well as surprising discoveries, like Cabernet Sauvignon from Bulgaria, Georgian Saperavi and Texas rosé. This is the list to fuel your gift-giving, cellar-stocking and party-planning for the holiday season and beyond.Did you know…

access_time1 min.
winemag.com exclusives

UNDERSTANDING THE GEMS OF VINHO VERDEThere’s more to this easy-drinking, effervescent Portuguese white wine than meets the eye. Learn about the subregions and grapes of Vinho Verde, and what wines to watch for. Visit winemag.com/vinhoverdeDESTINATION KANSAS CITYIn America's heartland is one of the country’s most overlooked wine scenes. Discover Kansas City, Missouri's wealth of wine bars, bottle shops and vineyards specializing in Midwest wine. Visit winemag.com/kansascityCOCKTAIL-INSPIRED BEERSBrewers have begun crafting beers that evoke the flavors of your favorite classic cocktails. Get six to try now. Visit winemag.com/classicbeercocktailsFollow us @WineEnthusiastIf 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.
sips and snaps around the globe

PACIFIC WINE & FOOD CLASSICThis Newport Beach, California, event has been recognized as one of the best food and wine festivals in the world by the International Food, Wine & Travel Writers Association. Taking place in August, the city’s pristine beaches host chefs from all over Southern California. More than 150 wines from around the world, as well as cocktails, are poured over the two day period. A portion of proceeds goes to the Golden Rule Charity, which helps restaurant workers in crisis.BORDERLESS WINE SYMPOSIUMThis New York City symposium aimed to expand views about where and how good wines are made. Winemakers Deirdre Heekin of La Garagista and Krista Scruggs of Zafa Wines, Wine Director Nicole Hakli of Momofuku Ssäm Bar, Lisa Granik, MW, and organizer Peter Weltman all spoke…

access_time2 min.
pick a winner

Maybe this sounds familiar: You’re invited to someone’s home for drinks or a dinner party. “What can I bring?” you ask the host, being the well-mannered individual that you are. “Oh, I don’t know, a bottle of wine would be great,” he or she says.So, what do you bring? Here, our editors weigh in on their secret weapons. These are the wines that are affordable, pair-able and—above all—can please a crowd. Grab a bottle for a party, and keep one for when it’s your turn to host. ■…

access_time2 min.
leek effect

The leek is the tall and handsome star of the Allium genus, which includes onions, scallions, garlic, shallots, chives and ramps. Its long stalk is made up of tightly bundled leaves, while the white part grows underground and dirt embeds between the layers as it matures. If you’re planning to serve leeks whole, split them lengthwise almost to the root end and fan out their layers to clean and rinse away grit.Like onions, leeks meld with almost any flavor, but they’re especially elegant as the main ingredient. Two of the most common uses are in vichyssoise and cock-a-leekie soup. You can also try them braised in wine or other liquid, creamed as you would onions or spinach, added to omelets, quiches and frittatas, or poached with a tarragon vinaigrette. Pile…

access_time1 min.
yam, bam, thank you, ma’am

After the Thanksgiving guests have gone home and the leftover sweet potato casserole has been stashed in the fridge, put up your feet and sip this autumnal-hued daiquiri. This is a simplified version of the tropical elixir served at The Polynesian, a sprawling tiki lounge that opened in May within Pod Times Square Hotel.The secret ingredient: ube (pronounced OOH-bay), a.k.a. purple yam. Just a dash of its extract gives this drink a vibrant violet tint. It’s produced by McCormick and can be purchased online. You can make the cocktail without it, but it won’t be purple.COMMODORE DAIQUIRIAdapted from Brian Miller, partner/bartender, The Polynesian, New York City1 ounce white rum, preferably Barbancourt White Rhum1 ounce aged rum, preferably El Dorado 3 Year Old Cask Aged Rum1 ounce lime juice¾ ounce cane…

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