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.
IN THIS ISSUE: A TIPPING POINT • The future of wine takes a new form
WINEMAG.COM: THE WINE INDUSTRY PLEDGED TO IMPROVE DIVERSITY, EQUITY AND INCLUSIVITY. HAS ANYTHING CHANGED?
NEW SCHOOL APPROACH • In The New Now Issue, we look at how people are innovating to contend with climate change and make wine more inclusive. First up: recently opened businesses following new, explicitly antisnob models. Turn the page to learn more.
TAKING CARE IN BUSINESS • A slew of community-minded, wine-centric independent companies are working together to create community among themselves and with customers. We take a look at how it works in Chicago.
RATAFIA: ONE NAME, THREE DRINKS
FLIGHT SCHOOL: CÔTES DU RHÔNE IN THE SUN • Incredibly diverse, this distinctive wine region produces classic wines.
PAIROLOGY: A TALE OF KALE
LUCKY PENNY • If you have the bad fortune to open a reductive bottle of wine, this coin may turn things around.
TEACH THE KIDS • Access matters. That’s why wineries are developing innovative partnerships with youth programs across the country. These initiatives introduce young people to vineyards and, potentially, future careers in viticulture, agronomy and agritourism.
COCKTAIL OF THE MONTH: A BEND IN THE BOULEVARDIER • The classic cocktail walked into an Irish bar for a splash of whiskey and came out with a Greek name.
Q&A WITH RAJAT PARR • Sommelier and Winemaker Rajat Parr talks about old California vineyards and new Central Coast grapes.
RECIPE OF THE MONTH: SKILLET LABOR • This crisp-edged cornbread does the heavy lifting to make the meal.
CORDIAL INVITATION • Bright citrus fruits are calling to be made into syrups for your favorite cocktails.
ALSACE OUTSIDE • Winemakers in this French region on the German border share their favorite ways to escape in nature.
VIEWPOINT: TIME TO CUT OUT WINE CAPSULES • These bottle ornaments are not only now completely beyond need, but are also a waste of resources.
HISTORIC NAPA WINERIES THROUGH NEW EYES • In Napa, tradition and ingenuity are constantly engaged in a dance. These five professionals taking over longstanding properties are ready to roll.
REDEFINING PINOTAGE • It’s time to take a renewed look at South Africa’s iconic red grape.
SCREEN SHARE: THE NEW WORLD OF VIRTUAL WINE • Gathering virtually for guided online tastings has become a way for wine lovers to connect. We look at the pros, cons and whether these events will stick.
THE BATTLE FOR BORDEAUX • From cover plantings to carbon capture, winemakers here are fighting to mitigate climate change.
WINE ENTHUSIAST'S 2022 VINTAGE CHART
A PLACE TO STAND: INDIGENOUS MAORI PEOPLE IN NEW ZEALAND'S WINE INDUSTRY • As Indigenous Māori people are increasingly powerful and visible in New Zealand’s wine industry, we look at what lessons we can draw.
THE NEW BREED OF HYBRID GRAPES • As climates continue to change, hybrid grapes may not only become a solution for reliably good wines, but they may also help lessen the environmental impact.
SUSTAINING SPIRITS • These four distillers are taking strides to protect the planet.
LONG LIVE THE BEAN • For meals that are both wine- and earth-friendly, legumes reign supreme.
OREGON • Chardonnay in the...