Issue #28 delves into the art and soul of cellaring, as well as laying down the golden rules every collector should know. James Smith proves that cellaring isn’t just for wine with his guide to age-worthy beers. Dave Brookes shows you how to nail the basics, as well as providing a ‘cheat’s guide’ to enjoying aged wines. Several collectors share their stories on the ‘why’ of cellaring wine, and Tyson Stelzer tells us how to choose a great birth-year bottle.
James Halliday rehashes an incredible meal matched to rare wines, many from his own collection. Ben Thomas puts a spotlight on cabernet sauvignon, David Sly hits the terra rossa trail in Coonawarra, and Jane Faulkner chats to two winemakers with a common goal.
Further afield, James Atkinson gets his fill of bourbon in the United States’ Deep South, Florence-based food writer Emiko Davies serves up wine-spiked Italian recipes, and Jane Parkinson tastes and rates 14 international cabernets. Plus, browse 100 new tasting notes, and the latest news and events.
BONUS: your free guide to top-rated cellaring wines
This handy guide is packed with wines made to age well. All of the wines in this selection are rated 93 points or more, cover a range of styles and have lengthy suggested drinking windows – in some cases until 2045. Whether you’ve just started cellaring and are seeking direction, or have a collection with a life of its own, this guide promises a host of inspiring new ideas.