Wine Enthusiast Magazine April 2019

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 期號


2 分鐘
tutto bene

Practically every element of world-class wine and food can be found in Italy. Its rich mosaic of regional ingredients, distinctive wine varieties and intriguing spirits ensures that no matter what your taste or budget, you’ll find an endless supply of favorites for your table and cellar. This month, we celebrate Italy with a deep dive into some of the most exciting wine, food and travel experiences the country has to offer right now. On page 40, Italian Editor Kerin O’Keefe profiles seven traiblazing women changing the face of Brunello and raising the regional standard with wines lauded worldwide. And later, on page 48, O’Keefe leads a journey through the Sicilian capital of Palermo, famed for its stunning architecture, diverse culinary traditions and top-notch wine bars. Italy coverage continues with Tasting Director Alexander…

1 分鐘 brush up on the basics

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3 分鐘
out & about: sips and snaps around the globe

More then 500 guests representing the best and brightest of the wine, spirits and beer industry gathered in Miami Beach for the 19th annual Wine Star Awards gala. A poolside cocktail party kicked off the black-tie event at the Nobu Eden Roc Hotel. There, guests enjoyed a step-and-repeat photo foyer in addition to a roving photo booth, plus wine, beer and spirits offered by the winners. The awards presentation honored such titans as Person of the Year Bill Newlands of Constellation Brands; Duckhorn Vineyards’ Alex Ryan, who was named Wine Executive of the Year; Innovator of the Year Terry Wheatley of Vintage Wine Estates; and Warren Winiarski, American Wine Pioneer, for turning his triumph with Stag’s Leap Vineyards into a Napa Valley land-conservation movement. This year’s event also recognized Dale…

1 分鐘
italian wine in the mix

Blood and Sangria Courtesy of Aaron Paul, beverage director, Alta Group, San Francisco This drink is a mash-up between a sangria and the Blood and Sand, a classic cocktail usually made with Scotch, orange juice and sweet vermouth. It includes two Italian wines: Sangiovese, a red grape native to Tuscany, lends hints of cherry and violet to a brandy-based riff, while a splash of Lambrusco, a sparkling red wine from the Emilia-Romagna region, adds fizz and fruit. 1 ounce brandy1 ounce Tuscan Sangiovese-based wine¾ ounce blood orange juice½ ounce Cherry Heering¼ ounce Pierre Ferrand Dry Curaçao¼ ounce lime juiceLambrusco, to topBlood orange slice, for garnish In cocktail shaker filled with ice, combine all ingredients except Lambrusco and garnish. Shake well, and strain into Burgundy glass. Fill glass with fresh ice, then top with splash…

2 分鐘
cocktail party

Whiskey Renaissance Courtesy of Nicholas Murray, director of beverage and food, Renaissance Hotels, Toledo, OH Native to Sicily, the Nero d’Avola grape produces wines with a dark, robust character. It’s the right choice for this variation on the New York Sour. A float of the full-bodied red wine adds acidity and a striking ruby hue. 2 ounces Bulleit Rye Whiskey¼ ounce orange liqueur1 ounce simple syrup1 ounce lemon juice1 ounce Nero d’AvolaBrandied cherry, for garnish In cocktail shaker filled with ice, combine first four ingredients. Shake well, and strain into rocks glass over fresh ice. Gently pour Nero d’Avola over back side of spoon to float atop drink. Garnish with brandied cherry. Dirty Martini Courtesy of McLain Hedges, beverage director, Morin, Denver A complex take on the classic Dirty Martini, the surprise ingredient here is an orange…

2 分鐘
tutti prosciutti

When you’re selecting a wine to drink with this decadently silky cured meat, the options can feel as complex as the ham itself. Fortunately, there are lots of delicious options to highlight it in different ways. Prosciutto is any Italian dry-cured ham. Prosciutto di Parma and Prosciutto di San Daniele are two giants of the category. These are salted and left to age for about a year, minimum, and sometimes more than three years, at which point they are sliced paper-thin and served uncooked. Other prosciutto-adjacent hams include French jambon de Bayonne and Spanish jamón Ibérico. While it’s often served wrapped around fruits or veggies, draped over pizzas or flatbreads, crisped for a soup or salad topper or sliced in thin ribbons to weave into pasta, good prosciutto is an elegant snack…