One of the most appealing facets of wine is the cultural experience it affords. Wines connect us—immediately and intimately—to the people who make them and the places from which they come.
What’s even more exciting is how affordable some of the world’s most intriguing wines are. It’s not necessary to empty your wallet to tour the globe in your glass; often, you’ll find that the best discoveries are in the $10–$15 range.
That current abundance of value on the wine shelf is our focus this month with the release of this year’s
Top 100 Best Buys list. This collection, chosen by our tasting team, represents the best values and most interesting trends in the market today.
Seventeen countries, from Argentina to Slovenia and beyond, are represented, with an average price of $11.76 per bottle and an average score of 89.54. Some are great buys from Old World icons (France, Italy, Spain) while many hail from up-and-coming wine countries like Slovenia, Israel and Portugal (which boasts nine wines on the list).
More values can be found this month in our editors’ round up of top sparklers. From Burgundy and Campania, California to Tasmania, these food-friendly pours represent a myriad of styles ideal for the holidays.
If you love Barolo, Barbaresco, Brunello di Montalcino and Vino Nobile di Montepulciano,
you’ll adore the surprising wines Italian Editor Kerin O’Keefe highlights this issue. Pours like Langhe Nebbiolo and Rosso di Montepulciano are refined but fun alternatives to their pricier counterparts.
It’s November soon, and we know that wine will be at the center of your holiday table. Our Thanksgiving pairings piece enlists some of our favorite chefs to dress your turkey according to wine style, ensuring your holiday feast is the most innovative and inspired on the block.
Also in the issue:
We announce our 2014 Wine Star Awards nominees, all trailblazers in the world of wine and beverage, and pay tribute to Baroness Philippine de Rothschild, who was an inspiration to an entire world of wine, and a woman for whom I had great admiration and affection.
Published on October 6, 2014