April 2012

New Wine Frontiers

Maltese wine finds footing in the United States.

Sangiovese Exceptionalism

With the 2007 vintage of Brunello di Montalcino, the quintessential Italian variety flaunts its best face. But the philosophy behind the qualitative supremacy of Sangiovese is often flawed.

Cocktail of the Month: Anselm Kiefer

The German Expressionist painter Anselm Kiefer is the inspiration for this tangy and refreshing cocktail. Its emphasis on tart and bitter flavors perfectly suits the artist, whose dark and complex paintings reflected his lifelong quest to transcend Germany’s troubled history through the healing power of art.

Q&A with Charles Curtis, MW, Head of Wine of Christie's Asia

The master of wine talks about the burgeoning Hong Kong wine market, landmark sales and China’s interest in wine.

Mixologist of the Month: Jim German

Owner/bartender at jimgermanbar, Waitsburg, Washington.

Riesling, in Many Languages

No matter where it’s grown, Riesling always has something interesting to say. These seven regions account for its most delicious, food-friendly expressions.

Red-Hot Sicily

A focus on quality over quantity, native grapes and a variety of microclimates is reinvigorating this rugged island at the center of Italian winemaking.

How To: Make Limoncello

This limoncello can be mixed into cocktails or enjoyed on its own.

The Artistry of Wine

The Montage Laguna Beach hotel in California offers wine tastings of a lifetime.

Over 21, Under 35

Haute wine bars and restaurants are increasingly catering to the under-30 oenophile.

Sicilian Winemaking Leads the Way

A new generation of educated, globally sophisticated winemakers is steering this timeless region into the 21st century with bold strokes.

Tuna Tartar Pairs with Sauvignon Blanc

This fresh, vibrant tuna tartar with buttery avocado and yuzu gelée loves the cutting acidity of a South African Chenin Blanc.

Destination: Île Saint-Louis

The heart of Paris beats on a small island in the Seine.

April's Top 10 Under $10

These wines represent some of the best inexpensive offerings we've tasted this month.

The Sierras' Rhône Warriors

These intrepid producers are making reputations for themselves and their region, one of California’s most diverse.

In Pursuit of the Superior Sandwich

Quality bread, high-end fillings and a special sauce—these are the key components to crafting your own mouthwatering gourmet sandwich.

Don't Buzzkill Your Wedding with Bad Wine

Seven steps to keeping costs down while at the same time serving your guests wine worth drinking.

Sugar Rush! Vodka’s New Sweet Tooth

Dessert-flavored vodkas are on the rise at a rapid rate.

At the Core of Apple Spirits

Artisanal apple brandies, liqueurs and ciders are on the rise.

Beyond the Chocolate Bunny

Celebrated pastry chef François Payard muses on Easter in his native France.

100 Years Later, Exploring Titanic’s Wine and Cocktails

Uncovering the Tiantic's beverage offerings.

Exotic Mexican Spirit Xtabentun Makes a Splash

This cocktail-friendly spirit is trending in the mixologist community.

Hong Kong Wine Bar Ramble

China's evolving interest in wine has resulted in refined wine bars.

Four Unforgettable Wines

These pours were life-altering for Jordan Salcito, wine director at Manhattan’s Crown restaurant.