What We’re Drinking: Tequila Corralejo Reposado & Añejo

Becky Sue Epstein
Spirits
1 min read
Tequila Corralejo Reposado Along with its elongated, cobalt blue bottle, this tequila has a wonderfully retro label with cut-outs for pressed-glass decoration. Along its shiny attraction, the spirit inside is made with a double-distillation method: in a column still and in a copper Alembic pot still. The tequila’s nose has
Khalidi and Matthiasson

I Want My… I Want My… Throwback Cabs

W. Blake Gray
Features
4 min read
Imagine if a former MTV executive tried to make wine in Napa Valley, based in part on his research into millennials' tastes. What would he come up with? Extra points for those who guessed old-fashioned wines like the greatest Napa Cabs of the '60s: lower in alcohol, more savory than

The Sauternes Dilemma

Roger Morris
Feature Stories
6 min read
Sauternes has a problem. And the fact that Sauternes’ problem is not unique among businesses in a constantly changing world, nor even unique among wine regions, doesn’t make the difficulty any less painful. Nor has the problem just raised its head, as it’s been growing for some time now. It’s
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Exploring Minerality

Elisabetta Tosi
Features
4 min read
Minerality = [SS + A + CC] - [E + T] - [O²] (Those interested in figuring out what this odd formula means should keep on reading.) Funny how things happen. Until the 1990s, the term minerality didn’t appear in the most acclaimed guides, not even the Oxford Companion to