Wine Enthusiast Magazine October 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


3 分鐘
editors' letter: a toast to tastemakers

Every day, the wine world becomes increasingly wide ranging. Crossing cultures, palates, genders, ethnicities, locations and ages, wine is a joyful pleasure that, ideally, belongs to all. That’s a passion point for us at Wine Enthusiast—we want everyone to drink and enjoy more of the liquid love that we write about every day. But there’s no denying that so much of what’s exciting, innovative and progressive about today’s beverage scene is coming from the under-40 set. There seems to be no limit to the imagination, enthusiasm and open-mindedness that these younger changemakers are bringing to the bar and table. Where past generations approached the once vaunted arena of the vine with ginger reverence, this next tide of wine lovers is racing into the fray with serious, borderless abandon, turning what we…

1 分鐘
behind the scenes with our wine enthusiast 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 educators WATCH Exclusive video of the winners at and turn to page 47 to learn more about what landed these stars on our annual list. Follow us @WineEnthusiast…

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

AMERICA’S 100 BEST WINE RESTAURANTS In July, Wine Enthusiast celebrated the launch of its 100 Best Wine Restaurants list for 2019 at Lafayette in New York City. Some 300 guests enjoyed wines from event sponsor Shaw-Ross International Importers and bistro-style cuisine. Trade, media and hospitality professionals also enjoyed the opportunity to pose in front of a life-sized W.E. cover for photos. THE BLACK WINE EXPERIENCE Through pairings, tastings and a new awards ceremony, this three-day event celebrated the very best of multicultural wine and winemakers. Held during Essence Fest in New Orleans, it was sponsored by Hue Society. Both the event and the organization strive to connect people of color in the wine industry. PINKNIC A music festival centered around rosé drinks, Pinknic returned to New York City’s Randall Island for a fourth year this…

3 分鐘
bright young things

GET ’EM WHILE THEY’RE FRESH Ageability has long been considered a marker of quality, but the tides are turning toward bright, vibrant wines that are ready to drink now. The majority of wine purchased in the U.S. is opened and consumed within a few days. At the same time, there’s a traditional narrative that the very best bottles typically need long cellaring to achieve their full potential. Wines from Bordeaux, Barolo, the Rhône Valley and Napa that fetch top scores and prices are also deemed too big and bold to drink right away; a wait time is pronounced mandatory for them to mature and mellow into their best forms. But expectations are changing about the relationship between quality and age. There’s a growing demand for wines at all price points that are brighter,…

2 分鐘
recipe of the month: rice shift

Forbidden rice, also known as black rice, gets its dramatic color from high levels of anthocyanins, the same antioxidants that give red grapes their color. Though a little less starchy than the rice typically used for risotto, it makes for an unexpected and nutritious alternative. FORBIDDEN RICE RISOTTO WITH CARROT PESTO 5 cups beef broth 1½ cups dry red wine 4 tablespoons butter, room temperature 1 red onion, minced 1½ cups forbidden rice ½ cup fresh-grated Parmigiano-Reggiano Carrot Pesto (recipe follows) Combine broth and wine in saucepan, and simmer over low heat. In deep skillet or wide-bottomed stockpot over medium heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until deep golden-brown, about 10–15 minutes. Add rice, and stir for 1 minute. Add 1 cup hot broth mixture. Use wooden spoon to scrape brown bits from bottom of…

2 分鐘
root to sip protection

Kaitiakitanga: It’s a word the Māori, the indigenous people of New Zealand, use to describe their guardianship of the land, its people and its culture. It’s also the key value shared by a wave of Māori wineries that’s recently begun to swell across the country. “It’s sustainability on steroids,” says Lina Stroud, business manager of Tiki Wine & Vineyards, a Māori-owned winery in Christchurch. “We see ourselves as caretakers of the land and try to keep our footprint small to make sure that everyone gets to experience the magic of New Zealand.” With fewer than a dozen Māori wineries established, numbers are still small. But last year’s formation of Tuku, a Māori winemakers collective, combined with increased interest from across the country has proven these producers are poised for their moment on…