two artisan gins plus Gordon's dry

A decade is a long time in gin

Simon J Woolf
Features
3 min read
First came the craft beer revolution – taking the USA from a mere 92 breweries in 1980, to the current total of almost 2,400. Then came organic, biodynamic and natural wine, niche movements that are nonetheless now shifting millions of dollars worth of wine around the globe. But natural wine has long since been

Paso Robles: Sorry, not sorry

Joe Roberts
Features
5 min read
“It’s… outsized. We get big tannins, big fruit, big acid, and big extraction.” That’s how Calcareous Vineyards winemaker Jason Joyce describes the types of wines that the Paso Robles region is naturally calibrated to produce. Even by New World wine standards, Paso Robles has climate conditions that some might consider

Vino Nobile: The Talk of Montepulciano

Roger Morris
Features
6 min read
It is a Saturday evening in late summer in Montepulciano, the Tuscan hill town that is the namesake of Vino Nobile, which, alongside Chianti and Brunello, makes up the holy trinity of Tuscan Sangiovese wines. I arrived here yesterday with a couple of other American food and wine writers. Along

How to get on this MW’s wine list

Becky Sue Epstein
Feature Stories
7 min read
“This has been a dream of mine for two years,” the Israeli consul confided to me a few nights ago. At this point I don’t know what you’re thinking, but it wasn’t a secret military mission we were talking about. It was wine. Of course. This slight-but-compact diplomat, dressed in