Wine Enthusiast Magazine December 2019

Adam M. Strum PUBLISHER & EDITOR Susan Kostrzewa EXECUTIVE EDITOR Jacqueline Strum ASSOCIATE PUBLISHER & VICE PRESIDENT OF MEDIA MANAGING EDITOR Lauren Buzzeo DIGITAL CONTENT DIRECTOR Marina Vataj CREATIVE DIRECTOR Marco Turelli DIGITAL CREATIVE DIRECTOR Julia Lea TASTING DIRECTOR Alexander Peartree EDITORIAL SENIOR EDITOR Layla Schlack ASSOCIATE EDITOR Sarah Daniels TASTING ASSISTANT TASTING DIRECTOR Fiona Adams TASTING COORDINATOR Craig Chamberlain ASSISTANT TASTING COORDINATOR William Johnson DIGITAL SENIOR DIGITAL EDITORS Dylan Garret, Siobhan Wallace ASSISTANT DIGITAL EDITOR Kristen Richard SOCIAL MEDIA MANAGER Elyse Estrella SOCIAL MEDIA COORDINATOR Marco Bruno DESIGN ART DIRECTOR Monica Simon ASSOCIATE DIGITAL DESIGNER Eric DeFreitas VISUAL PRODUCER Jesse Reiter ASSOCIATE PHOTO PRODUCER Tom Arena CONTRIBUTING EDITORS EUROPEAN EDITOR Roger Voss ITALIAN EDITOR Kerin O’Keefe WINE Michael Schachner, Paul Gregutt, Virginie Boone, Jim Gordon, Matt Kettmann, Sean P. Sullivan, Anna Lee C. Iijima, Anne Krebiehl, MW, Christina Pickard SPIRITS EDITOR Kara Newman FOOD Nils Bernstein LIFESTYLE & ENTERTAINING Mike DeSimone and Jeff Jenssen TRAVEL Lauren Mowery EDITORIAL OFFICES HEADQUARTERS 200 Summit Lake…

There was a time when acquiring the great collectible wines of the world was akin to nabbing a first-edition Hemingway or an original Picasso: nearly impossible and certainly not affordable for any mere mortal. Thankfully, as the wine landscape has evolved, a vast array of ageable wines have burst into the market. There’s finally access, as well as affordability, that was never there before. Our annual Top 100 Cellar Selections list on page 42 speaks to the exciting diversity in styles, prices and regions now awaiting everyone from the first-time collector to the seasoned buyer. More than 80 wines on the list are under $100, and while producers from classic premium wine categories like Burgundy, Barolo, Napa and the Douro Valley are represented, so are discoveries from Austria, Chile, Washington and…

WHY A WINE’S ALCOHOL-BY-VOLUME IS LYING TO YOU The alcohol percentage on a wine label is more to serve the Alcohol and Tobacco Tax and Trade Bureau than it is to serve you, the consumer. Learn why the abv listed on a bottle is not entirely true at winemag.com/abvtruth WHY MEXICAN WINE IS NO LONGER A RESTAURANT NOVELTY Mexico has been a hot topic in the wine world, but these restaurants are betting on our neighbors to the south and showing Mexican wine is no passing trend. More at winemag.com/mexicanwine 10 WINE CLUBS TO JOIN RIGHT NOW If you’re a natural wine devotee, there’s a wine subscription for that. If you support environmentally responsible producers, there’s a club for that. Discover our top picks for clubs to join right now at winemag.com/wineclubs THINK YOU CAN’T FIND…

WINE ENTHUSIAST 40 UNDER 40 To celebrate the launch of our October issue and the annual 40 Under 40 list, Wine Enthusiast threw a party at Intersect by Lexus in New York City. The September event was an opportunity for this year’s honored tastemakers to meet, mingle and network with those of the past. Winemakers, sommeliers, retailers, importers and more traveled from across the country to attend. The pop-up restaurant’s chef, Tomás Kalika, prepared bites for the evening, while La Crema provided the wine. Intersect by Lexus Beverage Director Andrea Morris was recognized on this year’s list. 71ST PRIMETIME EMMY AWARDS Wine Enthusiast celebrated the best of the small screen in September, attending both the Hollywood awards and Governor’s Ball with official sparkling wine sponsor Ferrari Trento, and the Television Academy’s New York…

Count down the days of December with these spirited presents.…

The Pavlova, a meringue-based dessert said to be named for Russian ballerina Anna Pavlova’s tutu, has an excellent effort-to-payoff ratio. Its simplicity, however, means that technique is key to ensure a crisp exterior and marshmallow-like center. At The Ravenous Pig, this Pavlova is often served with a variety of fruit. CLASSIC PAVLOVA Courtesy Esther Rodriguez, pastry chef, The Ravenous Pig, Orlando, FL 5 egg whites, room temperature1¼ cups granulated sugar1 teaspoon cornstarch1 teaspoon white vinegar or white-wine vinegar1 teaspoon vanilla extract1 cup heavy whipping cream, chilled3 cups berries or other chopped fruitMint leaves, for garnish (optional) Heat oven to 350˚F. Using electric mixer fitted with whisk attachment, whip egg whites until soft peaks form. Continue to whip, slowly adding sugar, until stiff, glossy peaks form, about 3 minutes. Add cornstarch, vinegar and vanilla, and whip…