Wine Enthusiast Magazine

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 MASTHEAD • VOLUME 33, NUMBER 5

EDITORS' LETTER: SHOPPING SAVVY • We celebrate the American retailers who make buying wine both fun and informative.

WINEMAG.COM: RETAIL THERAPY • When it comes to wine, shopping for a bottle can be nearly as much fun as tasting it. With stores offering endless selection to choose from, we’ve asked experts for tips on finding your next perfect pour.

PARADISE POURED

FLIGHT SCHOOL: FOR GOOD RIESLING • Discover the spectrum of the white grape within its German homeland.

PAIROLOGY: AVOCADOS ARE RIPE FOR WINE • Also known as alligator pear, avocado gets its name from the Náhuatl word ahuacatl, which was used as a euphemism for “testicle” in Aztec culture. While there are more than 500 varieties, including some with edible skin and others that can grow up to three feet long, only a handful are grown commercially in North America. In recipes, avocados work just as well in salsas, salads and sandwiches as they do in smoothies and desserts. Similarly, they can match with the entire spectrum of wine.

COCKTAIL OF THE MONTH: RHYTHM & BOOZE • Turn on, tune in and mix up this cherry-centric cocktail.

PORT PAIR OFF • The sweet Portuguese wine can match wits with a host of dishes beyond dessert.

RECIPE OF THE MONTH: THANKS ELOTE • Give summer corn a boost with a popular Mexican preparation. This recipe instructs you to char the corn, which will downplay its sugary sweetness, bring out a complex, smoky flavor and create the perfect canvas for more powerful flourishes. Use chile powder made of 100% dried chiles, like ancho or guajillo, without added salt and spices.

STYLE-SWITCHING WINES • These bottlings take familiar grape varieties in less expected directions.

SAUSAGE ROLES • Local, sustainable, authentic: These are today’s buzzwords, but decades and centuries ago, people had to eat this way. While snacks made from the humble pig have long been central throughout Europe, styles have come to vary wildly across the continent. Here, discover some of the most popular categories, each suffused with local culture, and what to pair with them.

MASTERING BEER MATURATION • A few basics can get you on your way to storing and (eventually) drinking aged brews.

BEST IN GLASS • Learn why universal stemware is ideal for whatever you pour.

VIEWPOINT: TAKING BACK ‘FOOD FRIENDLY’ • Wines that pair well with meals deserve admiration, not dismissal.

AMERICA’S 5O BEST WINE RETAILERS • Explore these shops to bring home a wide world of bottles.

SERIOUS SOAVE • New designations help this region spread the word about the cellarworthy side of this iconic wine.

AUSTRALIA COOL • Three regions Down Under give the cold shoulder to produce deliciously zippy, fresh wines.

THE BURGUNDY LEGEND • This region has a long history of spectacular Pinot Noir that reflects the sites on which it’s grown. Faced with new challenges, winemakers look to keep that tradition alive.

A WORLD APART • Washington’s Columbia Gorge offers scenery and personality to match its beautiful wines.

TOMATO TIME • Highlight another fruit of the vine at its freshest with these recipes, tips and sips.

CALIFORNIA • Sonoma Pinot shines bright

The Wine Enthusiast Buying...