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 • VOLUME 34, NUMBER 7

IN THIS ISSUE: THE VALUE OF A GREAT VALUE • In our Best Buys issue, we celebrate exploration.

WINEMAG.COM: CHEESY ON THE WALLET

VALUE IN STORE • In this issue, we focus on Best Buys—affordable wines that bring the quality. Our complete list on page 40 is a great guide to what to buy, but if you’re more interested in how to buy, turn the page. We explore what you need to know to find the best deals in stores.

EMPIRE STATE OF RYE • A few years ago, New York distillers developed their own standards for the whiskey style. Has it caught on?

SPARKLING PERSONALITIES • California winemakers are eschewing Champagne grapes to make bubbles with verve.

PAIRING PLANTS • Wine pairings with vegan and vegetarian dishes have high potential to dazzle, if you keep a few key elements in mind. For example, Jennifer Huether, MS, describes the first time she paired cashew-based Brie with a sparkling Riesling from the Niagara region as “magic.” While she would pair the dairy variety with a rich Chardonnay, she says vegan versions of foods can require special consideration.

COCKTAIL OF THE MONTH: CHAMBER MADE • A low-alcohol Sherry cocktail puts seasonal fruit on display.

PAIROLOGY: GET YOUR GOAT CHEESE • Goat cheese comes in a variety of styles, from the fresh, crumbly logs of chèvre found in supermarkets, to bloomy-rind styles, aged Cheddar-like blocks, California’s famous mold-ripened Humboldt Fog and Norway’s fudgy, caramelized gjetost. Common among all of them are flavors that compose their distinctive, if polarizing, personalities. Use wine to bring out whatever aspect of the cheese most appeals to you.

Q&A: TALKING ’BOUT REGENERATION • Willamette Valley Viticulturist Mimi Casteel shares her science-backed approach to farming that could mitigate climate change.

TIMELESS VINES: VINES OF THE CENTURY • In South Africa, the 121-year-old Basson Vineyard is producing in abundance.

RECIPE OF THE MONTH: HANDLE WITH CARROT • This classic dish, with orange wine to match, is ready for any dinner scenario.

FROM MALT TO MOUNTAINS • Oregon brewers share their favorite spots for outdoor adventure.

VIEWPOINT: IT’S TIME TO REDEFINE VALUE IN WINE • To truly establish a wine’s worth, we need to look beyond the pricetag.

TOP 100 BEST BUYS OF 2021 • Discover your next go-to pour that won’t break the bank.

CAN GERMANY KEEP ITS COOL? • We explore what happens to a wine region’s signature styles as the climate heats up.

GOOD BUY, BORDEAUX • The French region has no shortage of high-quality, value-driven red wines. Many simply carry the Bordeaux label, but if you want to drill down and get to know various appellations without breaking the bank, we’ve got just the regional designations you should watch out for—Graves, Côtes des Bordeaux and Saint-Émilion and its satellites—as well as our favorite picks for $35 and under.

BEER WITH TERROIR • Farm-based breweries bring ingredients from field to pint glass.

PRIME TIME PINOT NOIR • The 2019 vintage brought a host of high-quality California bottlings for $20 and under.

NEW HOPE IN CHILE • Long shut off from land and resources, some Indigenous communities find a path in the wine industry.

STAPLE SUPPERS

VIN DE FRANCE • Value wines that know no bounds

The Wine...