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David Hawkins on Barossa Shiraz
posted on January 16, 2017 interviewed by Joshua Greene

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He kept buying for the next few years until he realized he wasn’t leaving Tokyo anytime soon. Now living in New York, he has a stock of well-aged shiraz on hand whenever he goes home. “My dad and my mother’s brother like a good old red on Boxing ...Read more

CATEGORIES   Features   Fall 2016  

Chuck Hayward on Clare Valley Riesling
posted on January 9, 2017 interviewed by Luke Sykora

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His first taste of Australian riesling was a bottle from Margaret River, which he found to be juicy and pleasant enough. But soon importers were bringing him rieslings from Clare Valley, a cool upland region north of Barossa. And they were something else. “Tasting them for the first time, I dare ...Read more

CATEGORIES   Features   Fall 2016  

Evan Goldstein, MS on Chile’s Secano Interior
posted on January 2, 2017 interviewed by Patricio Tapia

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“Of course, it was Maipo that put Chile on the ‘vinifera’ map,” he says. “But I have a soft spot for the living, breathing past of Chile’s southern dry-farming lands. And the secano—with her older soils, her diverse rock, quartz and cracked granite, and a país-past that goes ...Read more

CATEGORIES   Features   Fall 2016  

Lush, Boozy, Voluputous
posted on December 22, 2016 by Joshua Greene

Last week, Joel Mallin, a collector of ancient Port and modern art in Westchester County, New York, broke out nine Vintage bottles from his cellar, including a 1924 Graham’s, a 1927 Taylor’s and a 1963 Noval Nacional. Whether at a half century or close to a full 100 years of age, these wines were not only ...Read more

CATEGORIES   Features   December 2016  

Outstanding in the Field
posted on December 6, 2016 by Tara Q. Thomas

For the first time, Outstanding in the Field is taking its outdoor white-tablecloth dinners into the vineyards of Chile and Argentina.

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Since founding Outstanding in the Field in 1999, Jim Denevan and his team have held hundreds of dinners across North America, ...Read more

CATEGORIES   Web Exclusive Feature  

Gianpaolo Paterlini on Barbaresco
posted on December 5, 2016 interviewed by Stephanie Johnson

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“Nebbiolo was my first real love,” he says, calling it “the most amazing grape on the planet.” His appreciation deepened in 2009 during a three-week stage at Bruno Giacosa’s winery in Neive. Paterlini recalls that his time there was all about getting to know the land. “It wasn’t about winemaking, ...Read more

CATEGORIES   Features   Fall 2016  

Rice Whiskey
posted on December 2, 2016 by Jordan Mackay

Most whiskey is made from barley, corn, wheat or rye; and Japanese whiskey follows in the Scottish tradition by using malted barley. Some early skeptics concluded that Kikori is merely a shochu masquerading as whiskey. And there are similarities: Shochu, Japan’s most popular spirit, is usually made from rice, though it can ...Read more

CATEGORIES   Spirits Feature   Spirits   December 2016  

Rajat Parr on Côte Rôtie
posted on November 28, 2016 interviewed by Jordan Mackay

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“The wine was profound,” he recalls. “Wild and exotic, but also sleek and finessed. It blew me away.” The day after that lunch, Parr bought up every bottle of old Clusel-Roch he could find in the local wine shops. The next day, he first set eyes on the great hill of Côte ...Read more

CATEGORIES   Features   Fall 2016  

And the Winners Are…
posted on November 23, 2016 by Tara Q. Thomas

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You may have seen Candace Olsen in An American in Paris on Broadway. But in early October, when the show finished its run, Olsen enrolled in the International Culinary Center’s Intensive Sommelier Training program, as one of the two winners of CATEGORIES   Features   Fined & Filtered   December 2016  

David Speers on Champagne from Côte des Blancs
posted on November 21, 2016 interviewed by Alan Tardi

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Cool but a bit unpractical, he thought—until a small space came up for rent in the same building where Speers was already operating Red Slate, a popular space for wine tastings and events. In 2011, he opened Ambonnay, a 20-seat wine bar dedicated exclusively to sparkling wines—95 percent of ...Read more

CATEGORIES   W&S Issue   Fall 2016   Features  

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