Food & Wine
Wine Spectator

Wine Spectator June 30, 2017

Wine Spectator rates over 15,000 wines per year, in every price range, to fit every occasion. Read about the world's great wineries and winemakers and visit restaurants with outstanding wine lists. Plus, each issue features delicious recipes and pairs them with the perfect wines.

United States
M Shanken Communications
Read More
15 Issues

In this issue

2 min.

Free resources for all WineSpectator.com readers: WINE SPECTATOR’S 11TH ANNUAL VIDEO CONTEST Share your wine story to compete for great prizes! Submit your shorts to Wine Spectator’s annual Video Contest and you could win tickets to our spectacular Wine Experience week-end or a Grand Tour tasting. Entry deadline is Monday, Sept. 4. Check out the rules and previous years’ finalists online. OUTDOOR ENTERTAINING It’s time to take your party to the backyard, beach or park, and some of the country’s best chefs are here to help. We share their cooking tips and deli-cious make-at-home summer recipes along with great-value wine matches chosen by our editors. WINE SPECTATOR VIDEO Watch all our great wine tips, winemaker interviews and tastings on your desktop, laptop, tablet or phone. Tune in each week for a new mobile-friendly…

3 min.
spotlight on spain

Ancient castles. Flamenco dancers. Toreadors and fearsome bulls. The best ham in the world. Spain boasts a rich and distinctive culture built on a long and distinguished history. With the most vineyard acreage of any country in Europe, Spain also delivers a vast array of wines, from iconic reds to traditional Sherries to great values for everyday drinking. This issue throws a spotlight on Spain and its wines, in all their beauty and diversity. Our annual tasting report covers more than 750 wines. There are icons, such as Unico from Bodegas Vega Sicilia. There are distinctive whites from indig-enous varieties, such as the minerally Godellos of Valdeorras and savory Verdejos of Rueda. And there are quality reds in many styles, from many regions, and in every price range. Pablo Álvarez is the man…

3 min.

Business Model We enjoyed James Laube’s column “Na-pa’s Big Money” (April 30). We are one of the Napa “mom-and-pop ventures that succeed on slim margins,” and we have experienced this phenomenon of rising land costs for several decades. It is one of the reasons we opted to produce our Napa/Oakville wines outside the Napa area [in Sacramento]. Our business model: Find the best Napa grapes available (we are one of the few that source from To Kalon) and produce the highest quality boutique wine, with low overhead. Stuart Spoto Spoto Family Wines Oakville, Calif. Soil Analysis I enjoyed the California Rhône report (“Progress & Promise,” April 30) and ap-preciate you spotlighting our neighbors in the Willow Creek District. I did want to address one part of the piece. The author writes, as a way of distinguishing…

2 min.
silver oak purchases napa’s ovid

Iconic California wine brand Silver Oak is expanding its holdings with the purchase of Napa Valley’s Ovid. The sale includes an ultramodern winery and 15 acres of vines lo-cated in one of the valley’s priciest corners, Pritchard Hill. Neither party would disclose a price. According to Silver Oak CEO David R. Duncan, the Ovid deal wasn’t strategic as much as it was opportunistic. “It really starts with our friendship [with Ovid’s founders] and the qual-ity of the brand they built,” Duncan told Wine Spectator. “This was a great opportunity to perpetuate the brand.” Duncan has known Ovid’s founders, Mark Nelson and Dana Johnson, for 19 years. The deal to buy Ovid was sealed with a handshake at the kitchen table. Raymond Duncan, David’s father, a Denver-based entrepre-neur and oilman, started Silver Oak…

1 min.
food for a champion

When Spanish golfer Sergio García played at the 81st Masters Tournament in April, he had a secret weapon: José Andrés, the affable chef behind 16 Wine Spectator Restaurant Award winners, stayed with the García family during Masters week in Augusta, Ga., cooking up Spanish specialties for Sergio and his crew when they weren’t on the links. And when García sank the final putt, they celebrated with co-pious amounts of wine. Andrés also stepped up as chair of the first-ever Taste of the Master Chefs charity dinner, where talents like Rich Rosendale of Roots 657 (at left with Andrés, García and García’s fiancée, Angela Akins) cooked up their finest for golf greats to raise money for the Augusta chapter of the Salvation Army.…

3 min.
experts weigh benefits of going dry

From your friend who stopped drinking for Lent to the cowork-ers who asked you to join them for Dry January, it may seem like abstaining from alcohol for a set period of time has become a full-fledged health trend. Whether you’re the type to join in and see what all the fuss is about or prefer to sit back and watch the spectacle from over the rim of your wineglass, it’s important to know what these personal Prohibitions can do for your health. When it comes to the short-term ef-fects, New York–based registered dieti-tian Jessica Cording is all for banishing the booze. “When you’re talking just biochemistry, alcohol is a really selfish macronutrient,” says Cording, who has guided many of her clients through brief periods of abstinence. “It impacts the way…