Wine Enthusiast Magazine October 2022

Jacqueline Strum EDITOR & PUBLISHER MANAGING EDITOR, PRINT John Capone TASTING DIRECTOR Anna-Christina Cabrales CREATIVE DIRECTOR Marco Turelli EDITORIAL SENIOR EDITOR, PRINT Stacy Briscoe DIGITAL EDITOR Kristen Richard ASSISTANT EDITOR, DIGITAL J’nai Gaither ASSISTANT EDITOR, PRINT Jacy Topps EDITORIAL ASSISTANT, DIGITAL Jaime Brown CONTRIBUTING EDITOR, FOOD Nils Bernstein DESIGN ART DIRECTOR Monica Simon DIGITAL VISUALS EDITOR Evan de Normandie DIGITAL DESIGNER Eric DeFreitas VISUALS PRODUCER Jesse Reiter ASSOCIATE PHOTO PRODUCER Tom Arena TASTING SENIOR EDITOR, TASTING Jim Gordon ASSISTANT TASTING DIRECTOR Fiona Adams SENIOR TASTING COORDINATOR Craig Chamberlain ASSISTANT TASTING COORDINATOR Cody Wexler SOCIAL DIRECTOR OF SOCIAL MEDIA Elyse Estrella SOCIAL MEDIA STRATEGIST Marco Bruno COMMUNITY COORDINATOR Ruya Kirac WRITERS AT LARGE WINE Michael Alberty, Virginie Boone, Danielle Callegari, Mike DeSimone, Matt Kettmann, Christina Pickard, Jeff Porter, Emily Saladino, Layla…

If you can’t find a community or a business you believe in, you have to build it yourself. Our annual list of 40 tastemakers takes a fresh form this year in the Wine Enthusiast Future 40. This year’s list opens the door with a wider lens on luminaries leading the industry in new directions. In doing so, we hope to highlight a truer picture of the folks shaping the way America drinks. Wine Enthusiast’s 2022 Future 40 list members show us, among other things, that if you can’t find a community or a business you believe in, you have to build it yourself. Creating exciting movements and welcoming opportunities in beverage is core to what this incredible group of people has in common. They’ve built everything from sports bars…

LA GIOIOSA Wine Enthusiast hosted an evening of bubbles from La Gioiosa and summer fun at Somewhere Nowhere. The intimate event consisted of trade, media, influencers and WE’s very own Jacki Strum, Jacy Topps and Sherrill Flaum. Special guest Maria Provenzano conducted a DIY presentation from her book, Everyday Celebrations from Scratch. WINE AND HIP HOP Presented by Clink Different, creator of the Wine and Hip Hop podcast Jermaine Stone hosted events in Atlanta Miami and LA in collaboration with the German Wine Institute and the Bordeaux Wine Council to promote these regions’ lesser-known wines. TASTE OF SANTA BARBARA Postponed by the pandemic in 2020 and limited in 2021, the Santa Barbara Culinary Experience (SBCE), in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, returned…

I was born and raised in San Francisco, spent all four of my college years at UC Santa Cruz—and I’ve never smoked a joint. I’m basically a cannabis virgin. It’s simply never appealed. Then again, neither did wine the first time I tried it—a big bold Barolo from the heart of Italy was not to my 19-year-old syrupy-margarita-sipping palate. Somewhat similarly, my sole experience with cannabis—as an adult—did not go well. A small bite from a questionable rice crispy treat led me on a long walk. A walk that incorporated a wavy sunset (in mid-day), deep and interesting thoughts and a shark sighting (in a man-made reservoir). Long walk. Almost didn’t come back. (I did, in fact, eventually find my way home. Thank you, San Mateo taxi.) Obviously, my wine…

Ginger is an extrovert, making pairing both challenging and rewarding. Few flavors as brash as ginger also have its affability. Equally at home in savory, sweet and pickled dishes, both fresh and dried ginger have a chameleonic ability to take center stage without overshadowing the other players in the dish. It’s a perfect ingredient for fall, offering both warmth and brightness as the weather turns cold and dark. There’s a Chinese proverb, “薑還是老的辣”—older ginger is spicier, i.e. with age comes wisdom—which you should keep in mind when shopping, as the larger, older roots have stronger and better flavor. HEAT Ginger contains gingerol, a chemical that stimulates the tongue much in the way chilis do. Use the same wisdom as pairing with spicy food—low tannins and a touch of sweetness—with…

Combining natural, biodynamic and organic farming practices, VIK Winery has been committed to wine sustainability since it first opened in 2014. Located in the foothills of the Andes Mountains in Millahue, Chile, the state-of-the-art facility sits on 11,000 acres in the Cachapoal Valley. Walking toward the entrance of the modernist structure, guests will walk atop the “mirror of water”—just as aesthetically pleasing as it is functional, since this exterior walking path doubles as the roof to the barrel room, the water a natural form of temperature moderation. Inside the main facility, the glass floor overlooks the vines. The Chilean winery produces four estate wines, all Bordeaux-style blends, using science and technology to enhance the farming and winemaking process without any chemical intervention. In addition to their tech-savvy tools and…