It is October and just a couple short weeks ago, we experienced a change of seasons. WTM is going through a few changes of its own.
We have transitioned to a single date of publication. Going forward, we will publish an entire edition on the first of each month. We also added a couple features to our lineup. We are pleased to add Kristy Wenz to our WTM family. She will join us as the creator of “World Platter,” a monthly food and culture column. We are also happy to announce the first in a series of “WTM Wine Talk” interviews, which will introduce you to wine personalities from around the world.
I want to extend a special welcome to Madeline Puckette and Justin Hammack, who have shared an article from their acclaimed “Wine Folly” series. If you are unfamiliar with their work, they employ cleverly designed infographics to explain the mysteries of wine. This month they share a wonderful piece that details fruit flavors in wine.
This month Ingo Deckler is back with a feature article, which takes us on a tour of Austria’s Wachau region. We are pairing this with a selection from Helena Nicklin’s “Winebird” video series for an entertaining, but educational look at Grüner Veltliner, one of the Wachau’s premier varietals. Rounding out our look at Austria, Kristy Wenz provides background on and a recipe for Liptauer, a popular dish served in the region’s wine taverns.
Also this month Michael Walz shows us around Mendoza, Argentina and orients us to the surrounding wine country. Jade Helm is back with a close look at Washington’s Walla Walla AVA. WTM returns to Northern Virginia this month for a talk with Doug Fabbioli, who will share insights into the state of the Virginia wine industry and the future of wine tourism in the state. Finally, Rebekah Pizana sends a dispatch from Madrid.
You can see that the magazine is evolving and we are striving to bring you fresh monthly insights from around the world of wine. Please do not be shy about sharing any suggestions and do not hesitate to ask us to cover a specific region. We want to know what interests you.
— Brian Yost, Editor-In-Chief