THE CURATED EDITION.
THE DEPARTMENTS
Wine and spirits through the people, places and methods behind them. Vineyards, distilleries, cellars and the choices that give a bottle its character.
Reportage
For Vintage 2015 and Rosé Vintage 2010, Takashi Murakami replaced the vines on Dom Pérignon's labels with his smiling flowers, a meeting of two cultures of patience that Chef de Cave Vincent Chaperon calls harmony.
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Wine & Spirits / Reportage
From the Penfolds Grange, raised in American oak since 1951, to the only cooperage inside a Burgundy house, the choice of wood still decides how a great wine speaks.
Wine & Spirits / Reportage
Mezcal is made from dozens of agave species, roasted in earthen pits and sipped slowly. Iván Saldaña, the biologist behind Montelobos, reads it as chemistry turned into flavour.
Wine & Spirits / Reportage
The guide that ranked kitchens in stars now ranks estates in grapes. Its first Bordeaux selection names 83 properties, places two second growths above three first growths and has unsettled a region that has trusted the same hierarchy since 1855.
Wine & Spirits / Reportage
A white cloth, yellow embroidery and a bottle of champagne place Simon Porte Jacquemus in a different register from the runway. His collaboration with Veuve Clicquot for La Grande Dame 2018 approaches the object through the same vocabulary that runs through his clothes: fabric, sunlight, proportion and a distinctly Mediterranean sense of occasion.
Wine & Spirits / Reportage
The Gin-Gin Mule is built around a deceptively simple question: how can a drink be fresh, aromatic and approachable without allowing its spirit to disappear? Audrey Saunders answered with gin, mint, lime and ginger, creating a cocktail whose individual elements remain legible even as they come together.