“The first Chilean wine I tasted was a cabernet from Cousino-Macul,” says Master Sommelier Evan Goldstein. “It seemed so different from the Californian cabernets that I was used to—more elegant and spicier, something halfway between California and Bordeaux.” That was back in the mid-1980s. Intrigued, Goldstein began regular travels…
To read this article and more,
subscribe now.
To continue reading without interruption, subscribe and get unlimited digital access to our web content and wine search.
This story appears in the print issue of Fall 2016.
Like what you read? Subscribe today.