6 APRIL 2019
The
Wine
Issue
APRIL RECIPES
8 What Ray’s pouring
now, staff favorites,
and 32 spring-
perfect recipes
EDITOR’S LETTER
12 Te a m F&W is taking
our love of wine on
two wheels to end
childhood hunger.
OBSESSIONS
15 The man who owned
10,000 corkscrews,
a wine fridge worth
the splurge, and
more
HANDBOOK
25 From sushi-inspired
canapés to a next-
level pasta prima-
vera, here’s what to
cook now.
BOTTLE SERVICE
45 Executive Wine Editor
Ray Isle’s 2019
Spring Wine Guide
is everything that’s
exciting in wine
right now.
TRAVEL
57 The Languedoc
region is home to
the largest area of
organic viticulture
in France. (And all
the pretty horses!)
F&W SOMMELIERS
OF THE YEAR
65 This year’s top wine
talents are focusing
on new varieties,
new regions, and,
most importantly,
new voices.
AT MY TABLE
102 Gail Simmons offers
a tribute to the late
Jean-Luc Le Dû, her
wine mentor and
friend.
C
O
N
T
E
N
T
S
A Seder to Savor
Brisket meatballs and wood-
fired matzo rule chef Hillary
Sterling’s Passover menu at
Vic’s in New York City.
By Gabriella Gershenson
Italy Unfiltered
Gorgeous wines and inspired
country cooking from a
chef’s road trip among Italy’s
natural winemakers
By Zakary Pelaccio
Walls of Wine
In Valparaíso, Chile,
winemakers and artists
launch the world’s first
wine-graffiti festival and
change a neighborhood
along the way. By Ray Isle
70
80
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FEATURES
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ON THE COVER photography by VICTOR PROTASIO; food styling by TORIE COX; prop styling by CLAIRE SPOLLEN
