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.
WINE ENTHUSIAST • VOLUME 33, NUMBER 7
IN THIS ISSUE: FUTURE FORWARD • Our 40 Under 40 winners for 2020 represent the exciting creativity and change that’s shaping what’s in your glass.
WINEMAG.COM: VOICES CARRY • Our annual 40 Under 40 list is a look at the present and future of wine and beverage. Many past winners have since become fixtures of Wine Enthusiast coverage. Don’t miss our new series, Outpourings, in which they and others share firsthand experiences.
NEW AGE THINKING • This issue may praise young individuals who move the drinks industry forward, but youth is certainly not required to forge a successful career in the beverage world. Read about wine pros who entered the business later in their lives and use diverse experience to their advantage.
FLIGHT SCHOOL: PINOT PROFICIENCY • Taste around Oregon’s Willamette Valley for a sampling of top Pinot Noir.
RECIPE OF THE MONTH: CARBONARA EMISSIONS • Unleash your love of cheesy pasta and try this simple recipe.
COCKTAIL OF THE MONTH: WORLD CUP • This cocktail recipe draws inspiration from all corners of the map.
Q&A: CAM WARD'S GOAL WINE • Hockey player Cam Ward shares how a team mindset plays into winemaking.
PAIROLOGY: SO MUCH FUNGI • It shouldn’t be a surprise that humble mushrooms, fungi that feed on decaying matter, are such a popular ingredient throughout many of the world’s cuisines. After all, mold and yeast, two basic fungi, are responsible for turning milk into blue cheese, wheat into bread and, of course, grape juice into wine. Mushrooms can have a similar transformative effect on food, lending a deep savory character to all sorts of dishes. This intangible quality is often called “meaty,” but mushrooms have several distinct flavor components that make them a natural partner for wine.
ONE IN 50: UNEXPECTED NEW HAMPSHIRE • The Granite State wants you to leave assumptions at the door.
OKTOBERFEST IS BEST • Pass over all the pumpkin and get to know proper autumnal beer, no spice required.
WINERIES OF THE TIMES • Explore vine and period architecture with a look at winery design through the ages.
A NEW MISSION FOR CALIFORNIA MAKERS • Mission, the first wine grape planted in California, is unknown to many wine lovers—possibly because the variety had been nearly wiped from the Golden State all-together. But this may not be the case much longer. An impassioned handful of winemakers has begun working to bring the grape to greater attention. Read on to learn more about its history and get a look at where it’s headed.
VIEWPOINT: ARE RHÔNE VARIETIES WASHINGTON STATE’S WHITE KNIGHT? • Searching for a white-wine identity, some producers look to the Rhône Valley.
WINE ENTHUSIAST 40 UNDER 40 • Meet the tastemakers shaping the future of wine, beer, cider and spirits.
SPAIN'S SOMETHING FOR EVERYONE • No matter what you look for in a wine, Spain has you covered. Read on for 15 top-rated bottles to suit a range of palates.
SANTA BARBARA COUNTY’S BLESSING AND CURSE • The California region’s unique geography makes it ideal for many grapes, but tough for explanation.
THE RISE OF GERMANY'S GROSSES GEWÄCHS • Germany’s iconic dry ‘great growths’ continue to represent quality and inspire winemakers.
CIDER BESIDE YOUR MEAL • Learn what international styles of the...