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2 months ago | 
newwinereview.com | Alexandra McInnis |JR Thomason |Susannah Skiver Barton
Here’s what’s happening on the wine internet this week:🇪🇸 Spain’s most highly sought after wines. 🦸 The dawn of the Super Puglian? 🌄 The Nebbiolos of Alto Piemonte emerge gloriously from their own dark ages. 🇲🇹 Why aren’t we all drinking Girgentina in Malta right now? ❄️ The most fun European cities to visit in winter. 🏙️ Vogue’s Natural Wine-Lover’s guide to NYC. 🛌 The best hotels in Cape Town, Sydney, and Zurich.
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2 months ago | 
newwinereview.com | Alexandra McInnis |JR Thomason |Susannah Skiver Barton |Jason Wilson
When discussing the wines of Alto Piemonte, the subsection of Italy’s Piedmont region that’s north of the famous Langhe, many people reach for the word “renaissance.” But it’s almost impossible not to. In the late 1960s and early 1970s Alto Piemonte was reborn, with DOC status granted to its individual appellations and a major initiative to replant its abandoned vineyards.
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2 months ago | 
newwinereview.com | JR Thomason |Alexandra McInnis |Susannah Skiver Barton |Jason Wilson
It’s easy to pick on the Bordeaux Grand Crus. They’re just so uncool. A still-strong association with the famed but deeply-unfashionable critic Robert Parker hasn’t helped, even though he pretty much stopped scoring Bordeaux in 2015.
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Dec 3, 2024 | 
newwinereview.com | Susannah Skiver Barton |Clara Dalzell |Alexandra McInnis
The frenzy of holiday whiskey purchasing reaches a fever pitch this month, as people buy bottles for parties and presents and—let’s be real here— themselves. If you’re looking for gift recommendations, let us direct you here for whiskey, and here for wine. But if you’re focused on trying something new, keep reading.
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Nov 27, 2024 | 
newwinereview.com | Clara Dalzell |Alexandra McInnis |Patrick Comiskey
Even if you’re a wine nerd, holiday wine gifts can prove surprisingly daunting. It’s weirdly pressurized: you want to give people something extraordinary, something that delights them, broadens their understanding of wine and, of course, reflects well on you. But the thing with gifts is that you don’t often know the palate of who you’re buying for. You don’t know the wines that some of your friends drink. Or you just want something fancy to impress your boss.
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Nov 27, 2024 | 
trinkmag.com | Alexandra McInnis
By • November 26, 2024 • Volume 21, The Pinot Edition • Switzerland, Travel, Uncategorized In most wine regions, it’s common to think of harvest as the season’s grand finale, giving way to a quieter period spent in the winery and cellar. For Switzerland’s premier winemaking cantons of Wallis and Graubünden, however, the wine is barely in barrels before these regions face an even busier time: ski season.
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Nov 15, 2024 | 
newwinereview.com | Jason Wilson |Alexandra McInnis
Here’s what’s happening on the wine internet this week:🍂 Fall is here, and that means big reds, right? Not so fast. 🤩 The somm at NYC’s vaunted Daniel on the wines too many people overlook. 🇦🇹 “Every time it appears that Blaufränkisch is poised to step into the mainstream spotlight, something seems to hold it back. This is a shame.”🧑🎄 “The only wine you need this holiday season.” Well, one of them, at least. 🦃 . . . And if one wine won’t suffice, here (again) are lots of terrific recommendations.
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Nov 13, 2024 | 
newwinereview.com | Alexandra McInnis |Jason Jacobeit |Jason Wilson
In a city that endlessly cycles through hot new restaurants, French mainstay Daniel holds onto its cool grandeur. Tucked away on a sedate street on Manhattan’s Upper East Side, home to a dining room with enough arches and columns to pass for a wing at the Metropolitan Museum of Art, the flagship restaurant of French chef and restaurateur Daniel Boulud seems a world away from New York’s buzzy restaurant scene—while still remaining a top culinary destination.
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Oct 4, 2024 | 
newwinereview.com | Jason Wilson |Susannah Skiver Barton |Jon Fine |Alexandra McInnis
Lately, people have been asking: What’s next in wine? The question comes up on podcasts, at tasting events, and many conversations among the industry’s tastemakers. We’re now two decades into the natural wine movement (which is now in either its goth phase or dumb phase), amid an overall decline in wine consumption. The influence of sommeliers and critics is waning, and there’s uncertainty as to whether young people even want wine at all.
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Oct 4, 2024 | 
newwinereview.com | Susannah Skiver Barton |Jon Fine |Alexandra McInnis
Everyone remembers their first sip of Laphroaig—even if it’s with a shudder. The intensely smoky single malt, redolent with flavors of iodine and seaweed, is sometimes described as tasting like a burning hospital. That’s thanks to peat, the decomposed and compressed plant matter that’s used to dry and flavor the malted barley before it gets made into whisky. Laphroaig represents the gnarly side of peated whiskies, one that’s expressed by other Islay distilleries like Ardbeg and Bruichladdich.
