Wine Enthusiast Magazine June/July 2022

Jacqueline Strum EDITOR & PUBLISHER EXECUTIVE EDITOR Lauren Buzzeo CREATIVE DIRECTOR Marco Turelli TASTING DIRECTOR Alexander Peartree MANAGING EDITOR, PRINT John Capone MANAGING EDITOR, DIGITAL Emily Saladino EDITORIAL SENIOR EDITOR, DIGITAL Dylan Garret SENIOR EDITOR, PRINT Stacy Briscoe DIGITAL EDITOR Kristen Richard ASSISTANT EDITOR, DIGITAL J’nai Gaither ASSISTANT EDITOR, PRINT Jacy Topps DIGITAL EDITORIAL ASSISTANT Jaime Brown DESIGN ART DIRECTOR Monica Simon DIGITAL DESIGNER Eric DeFreitas VISUALS PRODUCER Jesse Reiter ASSOCIATE PHOTO PRODUCER Tom Arena TASTING ASSISTANT TASTING DIRECTOR Fiona Adams SENIOR TASTING COORDINATOR Craig Chamberlain ASSISTANT TASTING COORDINATOR Cody Wexler SOCIAL DIRECTOR OF SOCIAL MEDIA Elyse Estrella SOCIAL MEDIA STRATEGIST Marco Bruno COMMUNITY COORDINATOR Ruya Kirac CONTRIBUTING EDITORS EUROPEAN EDITOR Roger Voss ITALIAN EDITOR Kerin O’Keefe WINE Virginie Boone, Mike DeSimone, Jim Gordon, Anna Lee C. Iijima, Jeff Jenssen, Matt Kettmann, Christina Pickard, Sean P. Sullivan, Jesica Vargas, Aleksandar Zecevic SPIRITS Kara Newman BEER John Holl FOOD Nils Bernstein TRAVEL Lauren Mowery EXECUTIVE DIRECTOR OF DIGITAL ADVERTISING Greg Remillard ADVERTISING DIRECTOR…

Splash into the universe of wine and it’s nearly impossible to avoid becoming, sometimes hopelessly, smitten with California. With its diverse climates and terroir, incredible bounty of locally grown and foraged food with which to pair and easygoing ambiance, there’s almost always something new to discover—or rediscover. In our June/July double issue, we spend as much time in the legendary regions as we do the new, up-and-coming ones. And we find new reasons to fall in love with the Golden State all over again. We all know Napa Cab, but where do we find the source of its magic? Contributing Editor Virginie Boone climbs the heights of the Mayacamas to explore its wonders (page 40). This mountain range that stretches between Napa and Sonoma creates the conditions for, as Boone says,…

When Philippe and Cherie Melka first arrived in Napa Valley in the 1990s, the region was awash in Cabernet Sauvignon. Sauvignon Blanc, the red grape’s natural partner in Bordeaux, was an afterthought. “There was almost no high-end Sauvignon Blanc in the market,” says Melka, a fan of Château Haut-Brion Blanc. Most wines that were locally available were made in a simplistic style. “Everyone here was thinking ‘Sauvignon Blanc, that just gives us some fun wine to drink before dinner.’” The notable exception was Robert Mondavi Winery’s I-Block, made from heritage To Kalon Vineyard Sauvignon Blanc vines planted in 1945. Marketing wizard Robert Mondavi labeled this wine Fumé Blanc, to sidestep Sauvignon Blanc’s ’70s-era image problem. “He took inspiration in Pouilly-Fumé and Bordeaux,” says Genevieve Janssens, chief winemaker at Robert Mondavi Winery in Oakville.…

WINE PARIS Wine Paris & Vinexpo Paris is an annual event geared toward wine and spirits professionals from around the world. The event, hosted in February 2022, saw a successful turnout after a two-year hiatus. The three-day event welcomed visitors from more than 100 countries, and included a myriad of experiences, including tastings, business meetings and educational conferences. WINE ENTHUSIAST VILLA SPARINA DINNER Professionals from all sectors of the wine industry gathered in March in celebration of Gavi-based producer Villa Sparina during this exclusive dinner at il Buco Alimentari & Vineria in New York City. WINE ENTHUSIAST LAURENT-PERRIER DINNER In partnership with Laurent-Perrier, W.E. held a private dinner at Eleven Madison Park in New York City. A vertical tasting of the Champagne house's Grand Siècle selection included new iterations of of N°25 in bottle and…

Whether it’s concern about our warming climate or a desire to produce fresher wines, California vintners are fascinated by growing grapes as close to the Pacific Ocean as possible for all kinds of reasons. With most vineyards located less than six miles from the shore, the recently approved San Luis Obispo Coast appellation emphasizes this quest. But there’s more to the story: Many of these Golden State winemakers are also dedicated surfers, practicing a sport that connects them to ocean and its power while reminding them to go with the flow. These are their lessons. ALICE ANDERSON, ÂMEVIVE WINES AVA: LOS OLIVOS DISTRICT Surf spot: Cracks “I like to say that I’ve been learning to surf for 10 years, because it’s always a new experience, much like each time you get fruit in the…

The E.P.C., which stands for Equal Parts Cocktail, is served in a large mason jar-like vessel with a spout for a dramatic brunch crowd-pleaser, explains Paul Morrison, head bartender at Nashville rooftop bar L.A. Jackson. But for a backyard BBQ or game-day gathering, this refreshing drink adapts easily to a pitcher or punch bowl. It can also be adjusted for a smaller serve: Adjust to about ¾ ounce of each ingredient per drink. And while this isn’t necessarily something to try at home, at the bar Morrison also typically adds an eye-catching garnish to his version: “We light ours on fire when we serve it,” he says." THE E.P.C. Courtesy Paul Morrison, head bartender at L.A. Jackson, Nashville 7 ounces white rum7 ounces Aperol7 ounces strawberry syrup*7 ounces lime juice7 ounces pineapple juice Pour all…