Wine Enthusiast Magazine April 2020

Adam M. Strum PUBLISHER Susan Kostrzewa EDITOR-IN-CHIEF Jacqueline Strum ASSOCIATE PUBLISHER MANAGING EDITOR Lauren Buzzeo TASTING DIRECTOR Alexander Peartree CREATIVE DIRECTOR Marco Turelli DIGITAL CREATIVE DIRECTOR Julia Lea EDITORIAL ASSOCIATE MANAGING EDITOR Layla Schlack SENIOR ASSOCIATE EDITOR Sarah Daniels TASTING ASSISTANT TASTING DIRECTOR Fiona Adams TASTING COORDINATOR Craig Chamberlain DIGITAL ASSOCIATE MANAGING EDITOR Emily Saladino SENIOR DIGITAL EDITORS Dylan Garret, Siobhan Wallace SOCIAL MEDIA MANAGER Elyse Estrella SOCIAL MEDIA COORDINATOR Marco Bruno DESIGN ART DIRECTOR Monica Simon ASSOCIATE DIGITAL DESIGNER Eric DeFreitas VISUALS PRODUCER Jesse Reiter ASSOCIATE PHOTO PRODUCER Tom Arena CONTRIBUTING EDITORS EUROPEAN EDITOR Roger Voss ITALIAN EDITOR Kerin O’Keefe WINE Michael Schachner, Paul Gregutt, Virginie Boone, Jim Gordon, Matt Kettmann, Sean P. Sullivan, Anna Lee C. Iijima, Anne Krebiehl, MW, Christina Pickard SPIRITS EDITOR Kara Newman BEER…

Long considered the country’s go-to white, Chardonnay’s popularity shows no signs of fading. Beyond its legacy in both American and international soils, the variety only continues to flourish and evolve. As a category, it offers styles, price points and perspectives that speak beautifully to the needs and wants of wine drinkers in the modern world. As a category, Chardonnay offers styles, price points and perspectives that speak to the needs and wants of wine drinkers in the modern world. In this issue, we’re celebrating the importance of Chardonnay across the globe. From France to South Africa, California to Australia and much more, our editors explain what makes the grape unique in each region and tap need-to-try wines from top area producers. Turn to page 40 for their cheat sheet and…

THE ESSENTIAL GUIDE TO CHARDONNAY Are you curious how the grape’s flavors develop from primary to secondary? Wondering about the effects of oak barrels versus wood chips or staves? Consider this your first stop on the way to wine enlightenment. You’ll find everything from the finer points of malolactic fermentation to food pairing tips. Get started by visiting winemag.com/chardguide HOW TO CREATE A PROFESSIONAL CHARDONNAY FLIGHT If you’ve nailed the basics and formed some preferences, fine-tune your Chardonnay palate. Whether you want to compare Old World to New, oaked to stainless-steel aged, or cool climate to warm climate, we’ll show you how to create a flight that will educate and impress at winemag.com/chardflight WHY DOES CHARDONNAY TASTE THE WAY IT DOES? Butter. Green apple. Citrus. Flint. Popcorn. It seems almost…

One thousand guests representing the best and brightest of the wine, spirits and beer industry gathered in San Francisco for the 20th annual Wine Star Awards gala. A cocktail party kicked off the black-tie event at the storied Palace of Fine Arts. There, guests enjoyed a Hall of Fame of past honorees, plus wine, beer and spirits offered by the winners. The awards presentation included a performance by Jon Bon Jovi, whose Hampton Water label received the Wine and Culture Award. The ceremony honored such titans as Person of the Year Linda Reiff of Napa Valley Vintners; Francis Ford Coppola, who received the Lifetime Achievement Award; and Bob and Marie Gallo of The Bob & Marie Gallo Foundation with the Philanthropy Award, for its ongoing work supporting conservation and the…

With the equinox upon us, this ever-agreeable white is the grape we’ve all got our eyes on. And wine lovers aren’t the only ones: Artisans of all kinds are making the most of signature notes like butter, bread and green fruits. Flip the page for 10 new ways to try it this season. NEW WAYS TO CHARDONNAY Other products made with, or perfect for, our favorite spring pour. In case you haven’t looked at your calendar—or out your window—recently, spring has officially begun. And you know what that means: So, too, has Chardonnay season. Sure, we enjoy Chard and other white wines all year long, but there’s just something about bright yellow sunshine and a promise of dining outside in the days to come that makes a glass of…

Are your friends impressed when you recite all the varieties allowed in a bottle of Bordeaux? Then it’s time to up your game and get to know at least a handful of the 500-plus native grapes grown in Georgia. One of the world’s oldest wine-producing countries, it’s blessed with a wide array of indigenous varieties and a tradition of small-batch, handcrafted wines fermented and aged in clay qvevri. Ahead, 13 of the most common varieties to get you started. REDS Aladasturi is notable for its pale ruby color, delicate tannins, soft body and low alcohol levels. Aleksandrouli can be used alone or blended and typically creates high-acid wine with flavors of black cherry and raspberry. Chkhaveri is vinified into a pale red wine with subtle fruit flavors and strong…