1.
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New Zealand: Poised for Greatness
Robert Bath, MS
PAGE: 58 -
January
2009
As you drive down an almost-deserted, two-lane road from Blenheim to Christchurch, taking in the breathtaking Kaikoura coastline, the temptation to stop by the side of the road and just abso
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2.
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SOMMELIER SPOTLIGHT Roger Dagorn, Porter House New York, New York City
Ruth Tobias
PAGE: 36 -
October 15
2011
This self-effacing sommelier conveys world culture at an American steakhouse.
Master Sommelier. James Beard Foundation honoree. Sake Samurai. Over his decades-long career, Roger
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3.
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THE WINEMAKER'S ART
Sam Smail, Whitehaven, Marlborough, New Zealand
PAGE: 33 -
July 31
2011
Greg and Sue White established Whitehaven in 1994 in the Blenheim region of Marlborough, New Zealand. Since its first significant vintage in 1995, when 5,000 cases were produced, the winery
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4.
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THE WINEMAKER'S ART
Chris Millard, Newton Vineyard, St. Helena, CA
PAGE: 55 -
February 28
2012
The son of a career Army man, Chris Millard spent his youth moving around the United States. When he turned 18, he finally found himself overseas, working as a bicycle mechanic in southern F
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5.
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THE WINEMAKER'S ART
Dave Pearce, Grove Mill, Marlborough, New Zealand
PAGE: 72 -
December
2009
Grove Mill was established in 1988 by a group of local growers and wine enthusiasts in the New Zealand town of Grovetown, Blenheim. In 1993, the company bought 44 acres of land in Marlboroug
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6.
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SPECIAL REPORT New Zealand Clarets
Marlene Rossman
PAGE: 98 -
October 15
2012
In the early 1990s, the New Zealand wine industry seemed to come out of nowhere, hitting the United States with exports just as Australia’s "critter wines" were flooding the market. Sauvigno
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7.
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SOMMELIER SPOTLIGHT Heath Porter, The Greenbrier, White Sulphur Springs, West Virginia
Kerry Newberry
PAGE: 36 -
January 15
2013
An Alabama native lands in West Virginia by way of Hawaii.
In 2000, when Krug debuted its 1988, ’89, and ’90 Champagnes at a tasting in
Honolulu, Heat
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8.
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THE WINEMAKER'S ART
Steve Smith, MW, Craggy Range Winery, Hawke's Bay, New Zealand
PAGE: 33 -
April 15
2012
If viticulturist Steve Smith has an outsize reputation in the field of New Zealand winemaking, he’s earned it over the course of 30 years. After conducting research at the University of Cali
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9.
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APPELLATION Waiheke Island, New Zealand
Rebecca Gibb
PAGE: 44 -
January 15
2012
“You’re here, slow down” is the catchphrase of Waiheke Islanders.
With no traffic lights and only one pedestrian crossing, life is unhurried here. But while residents would proba
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10.
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TERROIR Gimblett Gravels, Hawke’s Bay, New Zealand
Roger Morris
PAGE: 52 -
July 15
2012
This increasingly important winegrowing area was under water 150 years ago. There’s nothing ordinary about the Gravels. The way in which this district within the New Zealand ap
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11.
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RESTAURANT SPOTLIGHT Whitehouse-Crawford Restaurant, Walla Walla, Washington
Kerry Newberry
PAGE: 38 -
August 31
2012
Southeastern Washington is now a dining destination.
It looks like the Wild West in Walla Walla. Big blue sky sweeps over undulating wheat fields, sagebrush, tumbleweed, and tan
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12.
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THE WINEMAKER'S ART
Michael Brajkovich, Kumeu River Wines, Kumeu, New Zealand
PAGE: 19 -
January 31
2010
Kumeu River Wines was established in 1944 by Mick and Katé Brajkovich, who emigrated with their son Maté and daughters Franka and Nevenka to New Zealand from Dalmatia, Croatia, in 1938. Originall
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13.
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WINERY SPOTLIGHT Abacela, Roseburg, Oregon
Kerry Newberry
PAGE: 44 -
October 15
2011
A winemaker’s love of Spanish varieties has blossomed in Southern Oregon.
Earl Jones tips his broad-brimmed, weathered hat into the Oregon sun, saluting 77 acres of undulating vi
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14.
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SOMMELIER SPOTLIGHT Jeff Groh, The Heathman Restaurant and Bar, Portland, Oregon
Kerry Newberry
PAGE: 18 -
February
2009
For the past five years, sommelier Jeff Groh has spent one Sunday every summer sporting sunglasses, shorts, and a tuxedo top while filling flutes with sparkling wine for a cluster of Pinot
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15.
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SOMMELIER SPOTLIGHT Todd Thrasher, Restaurant Eve, Alexandria, Virginia
Kerry Newberry
PAGE: 22 -
October
2009
Todd Thrasher is a sommelier who’s not afraid to experiment.
Todd Thrasher has
Top Gun
hair. The style is similar to Iceman’s, b
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16.
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THE WINEMAKER'S ART
James Millton, The Millton Vineyard, Gisborne, New Zealand
PAGE: 43 -
November
2008
James and Annie Millton established their winery in 1984 on the banks of the Te Arai River in the New Zealand appellation of Gisborne, located on the east coast of the North Island. Vines we
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17.
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COVER STORY The Wired Wine List
Kara Newman
PAGE: 58 -
November
2008
It’s Thursday afternoon at the Time Warner Center on New York’s Columbus Circle. Up on the fourth floor, where high-end restaurants such as Per Se and Masa reside, tourists and shoppers are
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18.
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CLOSING TIME Keeping food and wine separate
Kara Newman
PAGE: 74 -
September
2009
Not every winemaker aspires to create food-friendly wines.
When I first started learning about wine, one of the basic tenets drummed into my head was that wines should be select
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19.
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Smaller Pours, Bigger Profits
Kara Newman
PAGE: 52 -
August
2009
Walking into The Monday Room in New York City, no one would doubt this is an establishment that takes its by-the-glass program seriously. The petite wine bar looks not unlike a funky grandma
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20.
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CLOSING TIME New Zealand's marketing dilemma
Simon Nash, MW
PAGE: 74 -
January
2009
2008 may well mark a turning point for New Zealand’s developing wine industry.
Over the past 25 years, New Zealand has emerged from nowhere to capture the headlines and hearts
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21.
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THE WINEMAKER'S ART
Richard Olsen-Harbich, Bedell Cellars, Cutchogue, New York
PAGE: 49 -
June 15
2011
Bedell Cellars is a 30-year-old, sustainably farmed family estate on the North Fork of Long Island, N.Y. Since 2000, it has been owned by movie executive Michael Lynne, who produced The
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22.
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Whiskey on the Rebound
Kara Newman
PAGE: 82 -
September 15
2010
It’s not Grandpa’s drink any more. Whiskey is taking on new life, particularly among the younger consumers who are rediscovering the brown spirit. Meanwhile, bars and restaurants are ramping
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23.
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COVER STORY The Growing Role of Cooperage in Spirits
Kara Newman
PAGE: 69 -
August 31
2012
At the Independent Stave Company in Lebanon, Mo., distiller clients can choose from a wide range of barrels, amplifying vanilla or smoke flavors here, tannic or creamy textures there. Might
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24.
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Cigar Service for Sommeliers
Kara Newman
PAGE: 87 -
May 31
2012
"May I recommend a cigar?" That sentence is rarely heard in U.S. restaurants today. But at American Sommelier’s 2011 Best Sommelier in America competition, it was utt
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25.
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RESTAURANT SPOTLIGHT Lulu Wilson, Aspen, Colorado
Rachel Zawila
PAGE: 26 -
March
2009
Craig Cordts-Pearce moved to Aspen, Colo., on a whim, lured by a postcard that simply said, “Come.”
And so he did, via plane, bus, and car (this last part with the help of his th
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26.
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MATCH POINT A prescription for the New Year
Joyce Goldstein
PAGE: 15 -
January
2009
The more things stay the same, the more things change: a prescription for 2009.
Every January, the press calls chefs, restaurateurs, and wine and food professionals to ask what
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27.
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RESTAURANT SPOTLIGHT Landmarc, New York City
Patricia Savoie
PAGE: 20 -
January
2009
No matter where you are in Manhattan, you’re in a neighborhood.
Every section of the city has its own residents and its own identity. To create neighborhood restaurants in this t
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28.
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INTERVIEW Neal Rosenthal, Mad Rose Group, New York
Patricia Savoie
PAGE: 44 -
April
2009
Neal Rosenthal and Kerry Madigan have built their importing company on a foundation of terroir.
Like many successful people in the wine industry, Neal didn’t start out to mak
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29.
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RESTAURANT SPOTLIGHT Santacafé, Santa Fe, New Mexico
David Vogels, CWP
PAGE: 26 -
December
2008
Santa Fe is both the territorial and cultural capital of New Mexico.
With attractions such as the Santa Fe Opera and Chamber Music Festival and the annual Indian and Spanish mark
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30.
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SOMMELIER SPOTLIGHT Aldo Sohm, Le Bernardin, New York City
Patricia Savoie
PAGE: 44 -
September
2008
“Aldo has exceptional knowledge about wine and an incredible palate. Often, you find the knowledge, but the palate is missing. He really understands flavors and their combinations.”
br /
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31.
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RESTAURANT SPOTLIGHT The Modern, New York
Patricia Savoie
PAGE: 36 -
Premiere Issue
2008
It’s 11 a.m. on a Monday at The Modern, the upscale restaurant of New York City’s Museum of Modern Art (MOMA), and the first of four daily preservice “lineups” is starting.Fifteen staffers
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32.
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TERROIR Wölffer Estate Vineyard, Sagaponack, New York
Ralph DiGennaro
PAGE: 52 -
June 15
2010
Bordeaux varietals thrive on the soil and microclimate in this exclusive corner of Long Island.
Of the 50 most expensive small towns in America, Sagaponack, N.Y., on the eastern
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33.
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FOR OPENERS The New Chardonnay
David Vogels, CWP
PAGE: 6 -
June 15
2010
The New Chardonnay is actually returning to its noble origins. If you’ve ever tasted Chardonnay must a few days into fermentation, you know it could make the world’s greatest breakfa
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34.
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INTERVIEW Tim Zagat, Zagat Survey, New York
Ruth Tobias
PAGE: 50 -
January 31
2010
The Zagat Survey is expanding its global reach with a new wine guide and consumer wine club.
It’s the rare amateur who can parlay a pastime into a professional paycheck (say, b
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35.
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INTERVIEW Andrew Bell, American Sommelier Association, New York
Matthew Conway, ASA
PAGE: 48 -
March 15
2010
This businessman is known for his ability to educate wine professionals on every level.
Andrew Bell is the president and CEO—and, one might say, the heart and soul—of New York’
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36.
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CLOSING TIME The new landscape of Bordeaux
Dan Berger
PAGE: 98 -
April 30
2010
Bordeaux is a different place in the post-Diageo era.
Bordeaux may never be the same. Not the wine—one of the world’s most important vinous commodities, as well as the wine ind
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37.
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COVER STORY Baristamour: An Enophile Falls for a New Berry
Jason Tesauro
PAGE: 84 -
June 15
2011
Dear Rosé,
We need to talk. There’s someone else. She runs hot and cold, but w
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38.
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RESTAURANT SPOTLIGHT Vermilion, Chicago and New York City
Roger Morris
PAGE: 40 -
October 15
2011
Indian and Latin American cuisine meet in two American cities.
Logically, says Rohini Dey, she should never have been a restaurateur or an entrepreneur. “When I was growing up i
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39.
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RESTAURANT SPOTLIGHT Swizz, New York City
Holly Leitner
PAGE: 28 -
December 15
2010
Nestled in the Theater District of Manhattan is a restaurant playing the role of an Alpine chalet.
Swizz restaurant and wine bar, the dream of Swiss-born Roland Solenthaler and R
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40.
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INTERVIEW Danny Meyer, Union Square Hospitality Group, New York
Randy Caparoso
PAGE: 36 -
December 15
2010
The famed restaurateur and five of his wine directors share their keys to success.
“You think you know all about the restaurant business until you work with Danny Meyer,” says
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41.
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WINERY SPOTLIGHT Channing Daughters, Bridgehampton, New York
Kristina Sazama
PAGE: 52 -
January 31
2011
Art meets science in the vineyards of The Hamptons.
You may not notice it at first, but the vineyards and tasting room at Channing Daughters are strewn with striking sculptures m
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42.
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Pairing in New York
Matthew Conway, ASA
PAGE: 92 -
March 15
2011
As one of the top culinary cities in the world, New York City is often a trendsetter for the rest of the country. For this special issue, I wanted to take the pulse of the city, to find out
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43.
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APPELLATION Hudson River Region, New York
Patricia Savoie
PAGE: 54 -
May 31
2012
The Hudson Valley is America’s first wine region. Viticulture began in the Hudson River Valley in 1677, when Huguenot immigrants planted vines around New Paltz and began making wine
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44.
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SOMMELIER SPOTLIGHT Juliette Pope, Gramercy Tavern, New York City
Marisa D’Vari
PAGE: 24 -
January 15
2012
Guest appeal trumps trendiness for the wine director of a New York dining institution.
In September 2011, Eric Asimov of
The New York Times
/sp
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45.
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INTERVIEW Cristina Mariani-May, Banfi Vintners, Old Brookville, New York
Roger Morris
PAGE: 24 -
January 15
2013
This American family has been an Italian success story.
Business academics point to the third generation as the key to determining the
long-term success
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46.
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CLOSING TIME A new tasting vocabulary
Ken Collura
PAGE: 106 -
October 15
2012
The future of tasting notes has arrived.
Throughout my career, I’ve often found myself at odds with wine writers whose descriptions can be so florid and convoluted—both in conv
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47.
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MAILBOX, CALENDAR, NOTEBOOK, HOT PICKS
PAGE: 7 -
December 15
2010
Mailbox
Postcard
Tokaj is now regarded not only for its famed sweet wines, but also for its drier versions. Furmint still accounts for 75% of Tokaj vineyards, pr
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48.
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INTERVIEW Alessia Antinori, Marchesi Antinori, Florence, Italy
Ben Narasin
PAGE: 40 -
November
2009
The 26th generation of a noble Florentine winemaking family extends the company’s global reach.
Alessia Antinori, 33, is the youngest of Marchese Piero Antinori’s three daughters, rep
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49.
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Wine Science: The Microbiology of Terroir
Jamie Goode
PAGE: 61 -
April 15
2012
You’d be forgiven for approaching an article about microbial ecology with some trepidation. Surely, it would be the textual equivalent of medicine: unpalatable and hard to digest, but ultima
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50.
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MAILBOX, NOTEBOOK, CALENDAR, HOT PICKS
PAGE: 7 -
July 31
2010
Mailbox
Postcard
Of the many wine-producing countries I’ve visited, few have as much stacked against them as Romania. The vagaries of its infrastructure, educa
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