“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…
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This story appears in the print issue of Fall 2016.
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