EXPLOREMY LIBRARY
Food & Wine
Wine Enthusiast Magazine

Wine Enthusiast Magazine

October 2020

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.

Country:
United States
Language:
English
Publisher:
Wine Enthusiast
Frequency:
Monthly
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13 Issues

in this issue

2 min.
wine enthusiast

Adam M. Strum PUBLISHER Susan Kostrzewa EDITOR-IN-CHIEF Jacqueline Strum ASSOCIATE PUBLISHER MANAGING EDITOR Lauren Buzzeo TASTING DIRECTOR Alexander Peartree CREATIVE DIRECTOR Marco Turelli DIGITAL CREATIVE DIRECTOR Julia Lea EDITORIAL ASSOCIATE MANAGING EDITOR Layla Schlack SENIOR ASSOCIATE EDITOR Sarah Daniels TASTING ASSISTANT TASTING DIRECTOR Fiona Adams TASTING COORDINATOR Craig Chamberlain DIGITAL ASSOCIATE MANAGING EDITOR Emily Saladino SENIOR DIGITAL EDITOR Dylan Garret SOCIAL MEDIA MANAGER Elyse Estrella SOCIAL MEDIA COORDINATOR Marco Bruno DESIGN ART DIRECTOR Monica Simon ASSOCIATE DIGITAL DESIGNER Eric DeFreitas VISUALS 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 Kara Newman BEER John Holl FOOD Nils Bernstein TRAVEL Lauren Mowery LIFESTYLE & ENTERTAINING Mike DeSimone and Jeff Jenssen WEST COAST DIRECTOR Allison Langhoff SENIOR DIGITAL ADVERTISING DIRECTOR Greg Remillard DIRECTOR, SPECIAL PROJECTS & EVENTS Jen Cortellini ADVERTISING WEST COAST ACCOUNT MANAGER Karen Moore TEL: 510.225.8537 kmoore@wineenthusiast.net CENTRAL CALIFORNIA ACCOUNT MANAGER Jen Hord TEL: 831.747.4635 jhord@wineenthusiast.net FLORIDA & BUYING GUIDE MANAGER Denise Valenza TEL: 800.315.4397…

2 min.
in this issue: future forward

Wine, beer, cider and spirits are experiencing an incredible moment of growth and evolution, not only in product, but in the visionaries driving education, new audiences, new platforms and new dialogues. Our 40 Under 40 package (page 37) celebrates emerging and established names, perspectives and voices behind this change. Spanning all sectors, from retail to restaurants, barrel rooms to bars, these are the industry architects turning dream and concept into reality right now, shifting what’s in our glasses and ensuring wine and other pours are available to new and thirsty audiences. Ongoing innovation and a rebellious streak fueling world-class wine are the focus of Contributing Editor Matt Kettmann’s piece on Santa Barbara (page 70). Blessed with a rich diversity of grapes and microclimates, the region continues to impress with its balance of…

1 min.
winemag.com: voices carry

Follow us @WineEnthusiast YANNICK BENJAMIN, 40 UNDER 40, 2016 Opening a restaurant is hard. Doing so during a pandemic is nearly impossible. Benjamin details his experience and explains why the hospitality industry can no longer ignore people with disabilities, at winemag.com/OutpouringsYannick CHA MCCOY, 40 UNDER 40, 2019 New York City native McCoy’s global travels have demonstrated wine’s role in cultural connections. But Lisbon offered something unique, prompting the wine consultant to relocate. Find out why at winemag.com/OutpouringsCha JERMAINE STONE, 40 UNDER 40, 2020 For Stone, combining his love of wine and hip hop was never a question. The podcast host and importer speaks to why a bridge between cultures is necessary for the industry’s future, at winemag.com/OutpouringsJermaine CLOCKWISE FROM TOP: ASHTON WORTHINGTON, ANDREW FENNEL, PAUL ARESU…

4 min.
new age thinking

MATURE & CONTENT SECOND ACT IN A GLASS These beverage professionals prove that a fulfilling career in wine can come at any stage of life. Many fields have an expected career trajectory, a staircase that usually starts in college and continues until you arrive at the proverbial top. In reality, however, there’s never just one path, especially in wine. Not only is it possible to start a successful beverage career later in life, it can be ideal. Skills acquired elsewhere can be invaluable to a vinous journey. “Having more life and career experience brings something to the table,” says Tom Natan, 60, a chemical engineer who started a wine importing company at 46. He had spent more than a decade in environmental research. “I was more prepared, a jack-of-all-trades,” he says, something he now finds useful…

2 min.
flight school: pinot proficiency

Thin-skinned, petulant Pinot Noir is difficult to ripen and demands a gentle hand in the winery. Worse still, too many of its simple expressions fail to deliver on the promise of a grape whose impact has been described as the iron fist in a velvet glove. When grown in the right place, under the right circumstances, however, the variety really delivers on its reputation for elegance, complexity and subtlety. The best examples are aromatic with notes of roses, berries and cherries, and offer balanced flavors of fruit, earth, herb and barrel, with ample natural acidity. Oregon’s Willamette Valley American Viticultural Area (AVA) is widely acknowledged as the next best place after Burgundy, where Pinot has thrived for centuries, to explore its vast potential. First planted there by Eyrie Vineyards founder David Lett…

2 min.
recipe of the month: carbonara emissions

Pasta carbonara is a traditional Roman dish known for its rich and velvety, but cream-free, sauce made from eggs, hard cheese, pepper and cured pork. Though Pecorino Romano is the traditional cheese used, much of what’s available in the U.S. is long-aged and can be too salty. Somewhat fruity and nutty Parmigiano-Reggiano, or a combination of the two cheeses, is better suited to this recipe that includes salty pancetta. Because there are so few ingredients, be sure to use the best quality you can find. PASTA CARBONARA 2 eggs, plus 1 egg yolk, room temperature1 teaspoon fresh-ground black pepper3 ounces Parmigiano-Reggiano (or half Parmigiano, half Pecorino Romano), fine grated12 ounces dry spaghetti4 ounces pancetta, cut into ¼-inch diceSalt, to taste In large bowl, whisk eggs, yolk, pepper and 2¼ ounces of cheese. Set…