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category_outlined / Mat och vin
Wine Enthusiast MagazineWine Enthusiast Magazine

Wine Enthusiast Magazine October 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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SPECIAL: Get 40% OFF with code: BDAY40
KÖP NUMMER
34,44 kr(Incl. tax)
PRENUMERERA
149,63 kr(Incl. tax)
13 Nummer

I DETTA NUMMER

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fresh and lively

“Those whom the gods love grow young.”—Oscar WildeThe world of wine continues to evolve and blossom at a rapid pace, offering endless sips, stories and discoveries for everyone from amateur to avid wine lover. The conversation around what’s in our glasses is found in practically every physical and virtual corner of today’s culture, illuminated by the young, industrious, creative crop that’s propelling change.In our annual 40 Under 40 package (page 49), we tip our glasses to that wave of talent impacting what, how and where we drink, from savvy importers and trailblazing winemakers to offbeat marketers and mixologists on a mission. These are the stars of bars, cellars and beyond to keep an eye on, driving trends that deserve a place at your table. Enjoy!Speaking of discoveries, Germany’s white wines…

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behind the scenes with our 40 under 40

WHO 40 tastemakers under 40 years old who shape the way we drink WHERE New York City and San Francisco WHAT A photo shoot celebrating these forward-thinking young professionals, including sommeliers, bartenders and brewmasters WATCH Exclusive video of the winners on winemag.com/40U402018 and turn to page 49 to learn more about what landed these stars on our annual list.Tastemakers gather for a group pic at the San Francisco shoot.The digital video team capturesbehind-the-scenes moments.Co-founders Danny Lafuente (left) and Dan Maslow (right), of Simple Spirits CompanyBanfi pours in the green room.New York City shoot attendees gather for a snapshot.Founder of Loft & Bear vodka, Paul Elliott, gets touched up for his photos.Follow us @WineEnthusiast ■…

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sips and snaps around the globe

AMERICA’S 100 BEST WINE RESTAURANTSIn July, Wine Enthusiast celebrated the launch of its eighth annual America’s Best 100 Wine Restaurants awards at Ousia in New York City. The party was preceded by a panel discussion that addressed industry trends. More than 300 influencers across restaurant, wine and media industries converged at the venue, where they were treated to Mediterranean bites created by Ousia, with French and South African wines provided by Cape Classics.LA VIE EN ROSEChâteau La Gordonne and Champagne Pommery celebrated summer in style with a Provençal-style garden party in Bridgehampton, New York, in July. The event was hosted by television producer Maty Buss, and attended by New York City socialites and members of the restaurant scene.Janet Mick, IT Public Relations; Champagne Specialist Jean-Remi Barbier, Champagne Pommery; Maty Buss,…

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drink in paradise

THE BREWMASTERGarratt FittsKohanaiki, Kailua-Kona, HIIn the labyrinthine basement corridors of a private club on Hawaii’s big island, Fitts turns out an array of craft beer and kombucha created for connoisseurs. The one-man operation recently expanded from small batches made in a closet to a fully licensed, high-tech brew room, allowing Fitts to supply the Kohanaiki club with his own creations.While he was working as a server at the club, Fitts talked to coworkers about how he brewed beer at home. He brought in samples that wowed members and staff. Excitement around the beer grew so much that Fitts often worked through the night to meet demand. Now, with 120-gallon tanks at his disposal, the former “moonlighting moonshiner” has everything he needs to practice his craft.The challenge for Fitts has been…

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perfect persian pairings

As the weather turns cold, stay in with a spread of Persian dishes that offer abundant notes of warm and earthy spice. A classic menu has vibrant color and flavor, but it’s more familiar than you might think: a couple of dips adorned with fresh herbs, nuts and rose petals; vermillion-tinged saffron chicken kebabs; and a hot, crispy appetizer made with potatoes. These dishes provide a canvas for wines ranging from red to bubbly. Each dish can be served individually or presented all together as a meal with any of the wines recommended below. —Shayma SaadatSOMETHING SPICYA dip or spread with a little heat keeps guests snacking and snipping. Borani-bademjan is a deeply flavored counterpart to baba ganoush: Garlicky roasted eggplant is garnished with fried shallots, walnuts, red chili flake,…

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endless potential

Potatoes and meat have always been Idaho’s agricultural meat and potatoes, but the 2007 introduction of the 8,000-square-mile Snake River Valley American Viticultural Area (AVA) set the stage for wine to shine. To the north, the Lewis-Clark Valley AVA was another exciting addition in 2016.The state’s vast potential “reminds me of Washington when the Columbia Valley appellation was set,” says Kathryn House, founder of House of Wine, a Boise-based education center, lab and consulting company.Idaho is as ripe for vineyard diversity as its Pacific Northwest neighbors. Low rainfall, high elevation, nightly temperature swings of up to 40°F and plenty of microclimates allow everything from Tempranillo and Malbec to Syrah, Riesling and Viognier to thrive.“The wines are just as good as our neighbors, at a better price,” says Melanie Krause, a…

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