Wine Spectator – September 30, 2019

THIS ISSUE

SEPT. 30, 2019 • WINE SPECTATOR 9

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or many wine lovers, enjoying a good bottle of wine

with dinner inspires a visit to the winery that made

it. Walking the vineyards and talking with the wine-

maker conveys unique insights into terroir and taste.

That’s why we regularly publish stories on travel

to important wine regions. If you love wines from Bordeaux, say,

or Napa Valley, we can help you create a trip to visit top produc-

ers, enjoy standout restaurants and immerse yourself in the re-

gion’s environment and culture.

And just as wine and cheese are natural partners at the table,

so a visit to a creamery can be as fun and educational as tasting

at a winery.

In this issue, we offer a guide to three important cheese-pro-

ducing regions in the United States, where cheese quality has

never been better. We spotlight the north coast of California,

specifically Marin and Sonoma counties; central Wisconsin; and

the state of Vermont. You’ll find everything you need to plan a

trip, with recommendations for restaurants, lodgings and, of

course, creameries to visit.

Cheese has long been a focus at Wine Spectator. Way back in

2008 we published an in-depth cover story on 100 great cheeses.

We frequently publish articles about cheesemakers and cheese-

mongers, and recommend cheeses from around the world. David

Gibbons, who has written several books about cheese, has been

our principal contributor on the subject since 2014.

For this issue, Gibbons teamed with editor at large Harvey

Steiman and WineSpectator.com assistant managing editor Rob-

ert Taylor to research and write this cover story. We hope you

find it engaging and informative, and that it persuades you to

explore cheese country on your own.

O

ur three tasting reports all focus on white wines, a way

to keep cool and enjoy the last days of summer.

Senior editor Bruce Sanderson reports on white Bur-

gundy, principally from the 2017 and 2016 vintages, based on his

reviews of more than 450 wines in official blind tastings. Despite

roller-coaster growing seasons, both vintages delivered successful

wines, though in different styles. Let Sanderson point you to the

top bottles and best values.

Senior editor MaryAnn Worobiec spans the globe in her two

reports, focusing on Sauvignon Blanc from California in one and

the diverse offerings from New Zealand in the other. As Sauvi-

gnon Blanc is New Zealand’s leading varietal, this juxtaposition

allows for interesting comparisons between the two regions’ con-

trasting styles.

But New Zealand also produces exciting Pinot Noir, Syrah,

Chardonnay and more. Worobiec reviewed nearly 350 wines for

this report, and the top scores were split nearly evenly between

Sauvignon Blanc and Pinot Noir. With an average price of $25,

and the vast majority earning scores of 85 points or higher, New

Zealand wines offer great opportunity for curious wine lovers.

There’s plenty more to enjoy in this issue. Did you know that

delicious coffee is being grown in California? Have you visited

New York’s Finger Lakes wineries? Would you be curious to peek

inside the Brooklyn home of star chef Tom Colicchio and film-

maker Lori Silverbush? You’ll find all that and more. Let us

know what you think.

Marvin R. Shanken

Editor and Publisher

Thomas Matthews

Executive Editor

Exploring Cheese Country