Wine Enthusiast Magazine

I have fond memories of my first year studying at the Wine Spirits & Education Trust. I had recently turned 21 and the world of wine—while not new to me entirely—was finally taking form, and this education provided a revelatory structure. I started t

The second annual Sip of South America took place at City Winery in NYC on May 6. The curated tasting experience featured nearly 40 wineries from Argentina, Chile and Uruguay. Hundreds of wines were presented—all having received 90+ points or a Best

Coffee vermouth is the ingredient with Italian heritage you didn’t know your Negroni was missing. Compared to the in-your-face punch of using full-force java to flavor drinks (looking at you, Espresso Martini), coffee vermouth adds gentle, nuanced es

OLIVES ARE ALWAYS A WELCOME POP OF FLAVOR, but they can dominate the profile in a dish. Notable examples include tapenade, pasta puttanesca, Greek salad and the recipe that arguably started the sheet pan revolution, Alison Roman’s Sheet Pan Chicken w

Pick the last of the late-summer tomatoes and mix this rosy-red martini riff. Unlike many takes on the Tomato Martini spotted of late, which first require making tomato water, this version quickly smashes a fresh tomato right in the cocktail shaker.

The Arizona sun beats down on Sonoita, its powerful rays crossing the short distance to the small collection of vineyards about 45 minutes from Tucson. Arizona’s first and largest AVA hugs its southern border in high-altitude grasslands, surrounded b

“Maréchal Foch is resistant to about half of the fungi and diseases we worry about in the Finger Lakes,” says Matthew Butts, vintner at Tabora Farm & Winery in Dundee, New York. “As our region and other colder regions become less reliant on chemical

Italian engineer and car designer Ferruccio Lamborghini makes a pit stop in his vineyard at Perugia in Umbria in 1991, which he developed in the 1960s. It’s only fitting the track came full circle to farming, as Ferruccio started Lamborghini as a tra

Considering what a small place it is, Chianti Classico has a big reputation. And not for nothing. In the approximately 100 square miles of territory designated as “Classico”—the most historic and highest quality terrain within the Chianti zone of Tus

After red grapes are delivered to a winery’s crushpad, they are normally either destemmed or put whole-cluster into tanks, bins or open-top barrels. The weight of the grapes on themselves begins to compress the berries and extrude the juice. The coll

Pasta cooked in red wine, affectionately known as drunken pasta, or pasta ubriaca, is outside the canon of popular pasta dishes from the Italian kitchen, but this simple recipe is as charming as it is effortlessly Italiano. A few local restaurants in

The beer is poured with steady hands and at a rapid pace. Special glasses are filled and loaded onto a circular tray called a kränze with inserts specifically cut to make sure nothing tips over. Then servers take off from the bar, into the room, whiz

Armed with willow-woven baskets and slight scissors, Geraldine Kavanagh roams the lush green hills of Eastern Ireland. Her decades of knowledge stem from years spent rooting through the forest that stretches across County Wicklow’s rivers and mountai

These wines represent the highest quality-to-price ratio at $20 or less. 93 Shannon Ridge 2021 High Elevation Collection Cabernet Sauvignon (California) Price: $17 abv: 13.5% 93 Marchese Luca Spinola 2023 Carlo Cortese (Gavi del Comune di Gavi) Price

“Italians do it better” is more than just a slogan popularized by Madonna. It’s a fanatical belief espoused by Italians, Americans, Italian-Americans and seemingly everyone else on the planet that all things Italian are superior, unrivaled and, above

What feels new and fresh in restaurants and on wine lists is always in flux. Food combinations that once felt radical are now in the American culinary canon, and once-obscure, tiny-production wines are now seemingly in every new wine bar from Portlan

Canvas by Rachel Lee from “My Dream Wall” For far too long we’ve been discussing Barolo in all the wrong ways. Dividing an entire wine region based upon the notion of “modern versus traditional,” a division introduced to simplify things for consumers

Hic sunt leones. Medieval cartographers would connote unexplored areas of potential danger on a map with this phrase, usually translated into English as the more menacing “here be dragons” rather than the literal “there are lions here.” In any case,

When it comes to nature and winegrowing, political boundaries may seem like little more than a nuisance—especially in Italy, and perhaps nowhere more so than Friuli. Here, vineyards whimsically straddle borders, dividing Slovenian communities for dec

“This is own-rooted!” Varinder Sahi exclaims proudly, pointing to a two-acre block of head-trained Grenache and Syrah he planted five years ago at Copia Vineyards on the west side of Paso Robles. Against the advice of experts (“Are you crazy?” they a

Timing might not be everything, but it accounts for a lot. Stef Ferrari, author of the cookbook Stuzzichini: The Art of the Italian Snack had the great fortune of living full-time in Italy a few years ago. Unfortunately, her move to Florence in 2020

FOR ADDITIONAL RATINGS AND REVIEWS, VISIT WINEENTHUSIAST.COM/RATINGS Modern Italian wines are bridging the gap between ageworthy cellar-stockers and immediately accessible sippers. Danielle Callegari (D.C) and Jeff Porter (J.P.), review wines from It

I’ve always enjoyed the in-depth stories in The New Yorker. That is until a few years ago when one such deep dive hit close to home. Well, it hit home. In an article about how to talk about wine, one quote made the rounds after publication: “At a rec