Wine Enthusiast Magazine November 2023

Jacqueline Strum EDITOR & PUBLISHER MANAGING EDITOR, PRINT John Capone TASTING DIRECTOR Anna-Christina Cabrales CREATIVE DIRECTOR Marco Turelli EDITORIAL MANAGING EDITOR, DIGITAL Rachel Tepper Paley SENIOR EDITOR, PRINT Stacy Briscoe SENIOR EDITOR, DIGITAL Arielle Weg ASSISTANT EDITOR, PRINT Jacy Topps CONTRIBUTING EDITOR, FOOD Nils Bernstein WEB PRODUCER Samantha Sette 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 SENIOR TASTING COORDINATORS Craig Chamberlain, Cody Wexler ASST. TASTING COORDINATORS Augi Anagnostos, Russell Peborde, Dan Storm SOCIAL DIRECTOR OF SOCIAL MEDIA Elyse Estrella SOCIAL MEDIA STRATEGIST Marco Bruno VIDEO SUPERVISING VIDEO PRODUCER Braxton Parr VIDEO PRODUCER Rob Martin WRITERS AT LARGE WINE Michael Alberty, Danielle Callegari, Mike DeSimone, Matt Kettmann, Christina…

I’ve recently moved into a new home. As the congratulations and cardboard boxes disappeared in unison, I was left with the realization that I was fully burned out on spending. I imagine it’s a sentiment many of you have shared after a big move. However, I still needed more stuff. What’s a gal to do? That’s when my quest began. I started scouring the internet for all the alternative ways of procuring more “stuff” for less. Between estate sales, yard sales and vintage finds, I found so much joy in uncovering treasures for my home. I couldn’t stop talking about it to anyone who would listen. I became obsessed. I had tapped into one of life’s greatest pleasures—the art of getting more value for your dollar. I think we’ve…

LONG ISLAND WINE COUNTRY 50TH ANNIVERSARY In August, Long Island Wine Country celebrated its 50th anniversary at Peconic Bay Vineyards. The event honored the diversity of wines produced and food grown on the North and South Forks. Guests enjoyed wines from 35-plus Long Island producers along with delectable bites from more than 20 local culinary talents. Wine Enthusiast supported the milestone celebration as the title media sponsor. LONG ISLAND WINE COUNTRY 50TH ANNIVERSARY As part of the Long Island Wine Country 50th anniversary celebration, Suhru Wines hosted a master class, “Long Island, Then and Now: 50 Years of Commitment to Quality and Innovation,” that delved into Long Island’s illustrious wine history, the unique characteristics of the regional landscape, diverse terroir and the climate’s significant impact on cultivating exceptional grape…

Tune In The Wine Enthusiast Podcast, hosted by Jacy Topps, is your serving of drinks’ culture and the people who drive it. The podcast, which airs twice a month, features real conversations about beverage-related topics. Recently, we’ve been discussing the sober-curious movement, what makes a great Italian wine bar and under-the-radar wines from Portugal. Listen everywhere you get your podcasts or at wineenthusiast.com/podcast. “I’ve had a lot of people, from all over the world, come into my wine bar and actually teach me a few things about wine, and I welcomed that.”Camilla Bellini Owner, Bellini Enoteca EPISODE 146: What Makes a Great Italian Wine Bar? “I think there’s more opportunity to promote a healthier way of drinking. And that doesn’t mean eradicating alcohol, but just encouraging consumers to try new…

Washed Out Before Don Lee at NYC’s PDT cocktail bar put bacon fat in bourbon in an Old Fashioned in 2007, nobody had heard of fat-washed cocktails. It’s one of those techniques that seems like it’s been around much longer than it actually has. Perhaps because, at its core, it’s centuries old: Parisian perfumiers have been practicing it since the days of Louis XIV. Fat is soluble in alcohol; by allowing it to infuse with alcohol (and, in the case that you are going to drink it and not spray it behind your ears, a liquor) the aromatics and flavors of said fat are conveyed by its host. Whether that is fat from peanut or pig matters not. Some drinkers, whether for dietary reasons or simple revulsion at the idea…

GRAPE: Thin-skinned, early-ripening red variety CROSS OF: Folle Blanche and an unknown indigenous North American Vitis riparia variety WINE STYLES: Still, single-varietal and blends; both reds and rosés produced AROMAS/FLAVORS: Blackberry, blueberry, boysenberry, smoke and a meaty umami FOOD PAIRING: Grilled or barbequed meat dishes The story of Baco Noir may sound similar to many a hybrid’s tale. This cross of Folle Blanche and an unknown indigenous North American Vitis riparia variety was created in 1894 by François Baco for its—you guessed it—disease resistance. And like several hybrids before and after, most plantings of this thin-skinned, early-ripening red grape are found in the cool climates of Canada and along the U.S.’s northeastern border. Except for one: a small three-quarter acre of Baco Noir found in the heart of California’s…