E Magazine
I am sorry to tell you that my husband and I are very bad about food
When Ladies’ Home Journal in 1929 asked Eleanor Roosevelt to give her view on food, she wrote: “I am sorry to tell you that my husband and I are very bad about food”.
1982 Mouton Rothschild reveals the DNA of a legendary 1st Growth, it needs to be tasted to be believed
The Château Mouton Rothschild 1982 is a stunning, gorgeous wine. It is elegant, refined and lively, even in this mature stage. When Bordeaux is on this level, there is hardly anything like it.
The present potential of Finca San Blas’Garnacha from one of Spain’s driest & coldest DOs
The assemblage of Finca San Blas’ wine ambition with innovative winemaker Nicolás Sánchez vision results in a surprising new Garnacha wine coming from one of Spain’s driest & coldest DOs
In Peso da Régua, the people, landscapes and history of Port come first in Museu do Douro
In Peso da Régua on the western boundaries of the Port region, the people, landscapes and history of Port wine come first in Museu do Douro – Douro Museum
Unusual assemblage of white Subirat Parent & Red Garnatxa in the 2015 Freixenet Cuvée Prestige
Freixenet 2015 Cava Cuvée de Prestige is an unusual blanc de noirs assemblage of the Red Grenache grape & the native white Subirat Parent varietal
Cave Puisserguier decoded The Tricky Personality Of Marsanne in Le Pinada 2018
Puisserguier is surrounded by “Garrigues”. This “je ne sais quoi” gives Marsanne its gentle, fruity expression in Le Pinada 2018
The genius of Prosecco, or why Prosecco is not running out of bubbles any time soon
The genius of Prosecco lies in its enormous popularity. Prosecco’s message oozes lifestyle and goes above and beyond the appeal of just any sparkling wine.
Guide Hachette awarded Diane Losfelt of Château de l’Engarran “meilleure vigneronne”of the year
Diane Losfelt sees a bright future ahead for herself and Château de l’Engarran. And she has every reason to. Guide Hachette just voted her winemaker of the year 2020.
The enticing personality of Sangiovese in Castello di Volpaia Chianti Classico Riserva 2016
Castello di Volpaia Chianti Classico Riserva 2016 vintage presents both the power as the sophistication of Sangiovese.
Torres’ Salmos Priorat 2016 pays homage to the founders of viticulture in Priorat
The prestigious International Wine Challenge not only awarded the Torres Salmos 2016 with 95 points and a gold medal but this red blend from Cariñena, Garnacha and Syrah also gained the title best Priorat wine.
The conviviality of sharing makes Chai Parisien a wine bar that appeals to everyone
A wine bar in Paris. Yes! But then different. “Le Bon JAJA” at Chai Parisien seduces friends and wine lovers alike. It is the Paris we love.
The varietal quality of Les Jamelles Vallée de la Boulzane Grenache Noir
Les Jamelles 100% Grenache Noir Vallée de la Boulzane reveals itself slowly in the glass, offering a compelling, abundant yet concentrated wine, with ripe red and black fruits, a hint of spicy oak, beautiful tannins, and a silky, ample finish.
There is something distinctly Japanese about Japan’s native Koshu grape
With its 1,000 year history, the Koshu grape is Japan’s oldest variety. Japanese cuisine matches perfectly with Koshu wine as Koshu tends to emphasize its natural flavours.
Cava Huguet at Can Feixes: we want to try to sell our passion for what we do
There must be in everyone a love for Spanish Cava. Winejus tasted Huguet Gran Reserva Brut Nature 2009 starring the Parellada grape.
Yann Chave expresses the terroir of Crozes-Hermitage so well with Le Rouvre 2014
Yann Chave’s Crozes-Hermitage Le Rouvre 2014 is born under a lucky star. Or rather, on an excellent terroir with 50-year-old Syrah vines. Made by one of the best winemakers in the region, Le Rouvre 2014 expresses Crozes-Hermitage so well that it becomes its ambassador.
Ceci n’est pas un vin ordinaire – c’est Domaine de la Jasse ‘Tête de Cuvée’ 2016
If you take the Grand Cru dreams of a Dutch owner, an innovative winemaker, and a stellar consultant, and put them all together under the roof of Domaine de la Jasse, you’ll get a classic Tête de Cuvée made of 100% Cabernet Sauvignon from the Pays D’Oc.
When Rome gives you Jewish-style artichokes eat them whole with gusto
Carciofi alla Giudea, Roman style artichokes, a delicious century-old fried Jewish delicacy from the eternal city of Rome
Remembrance of pizzas past. When you say Napoli, you taste Neapolitan Pizza
Nothing brings back the memories of the chaos, grit, splendor, and contradictions of the fascinating city Naples more than the intense smell of a Neapolitan pizza.
A natural sparkling Muscat wine named Clairette. Confused? Don’t be.
Clairette de Die is a naturally sparkling white wine, made of minimum of 75% Muscat Blanc à Petits Grains and generally only a tiny amount of Clairette Blanche grape. A wine called Clairette, but mainly made of Muscat Blanc, is a bit odd when you think about it.
Champagne Agrapart Complantée. Can one deliver terroir in a bottle?
Pascal Agrapart Complantée is an Extra Brut Champagne, a field blend of 6 varieties co-planted – or complantée in French – on a single parcel in the La Fosse vineyard in the village of Avize.
There’s a surprise around the corner at Rue de Belleville: bar Combat’s cocktails
The staff and the relaxed crowd make Parisian bar Combat super welcoming. Not only that, bar Combat’s cocktails are delicious.
Champagne’s forgotten grapes reveal a potential for acidity and freshness
As a result of climate change Champagne’s grapes are being very ripe, while acidity has decreased in grape must. To preserve acidity, a winemaker can use no less than 7 grapes in a blend, including the 4 forgotten ones.
Fernando Caruncho creates a spectacular wave of vineyards at Amastuola
Landscape philosopher Fernando Caruncho plays with our perceptions in the Puglian vineyards of Masseria Amastuola. Our brain “learns” how a vineyard should look, square and immobile, yet Caruncho’s vine waves create a whole different motion.
When the wine is pulled, you have to sell it, unless the proof is in the tastevin
One of the most peculiar objects used to taste wine is a tastevin. Some sommeliers still use the tastevin, although nowadays it functions more as a tool for commemorations or decoration.
Etna Bianco: saline freshness from the slopes of Mount Etna
In one of the most dynamic wine regions of (Southern) Italy, Planeta’s Feudo di Mezzo winery produces a wine made of Sicily’s ancient white Carricante grape variety. Grown exclusively in the volcanic soils of Mount Etna, this modern take on an Etna white oozes a lot of freshness, minerals and energy.
A taste of domaine Biguet’s Mousseux Brut, Saint-Péray is bubbling and buzzing again
A wine once enjoyed by Queen Victoria slipped under the wine radar until 20 years ago. Now one can easily say that Saint-Péray is bubbling and buzzing again.
Quinta do Noval’s 2016 vintage port is beating a special rhythm
Any fan of port will be delighted with the 2016 vintage. One of the most declared vintages of all time Quinta do Noval delivers with structure, elegance and finesse.
White Hermitage is not afraid of butter, nor garlic, and is utterly intoxicating with truffle
A white Hermitage wine from the Northern Rhône can develop in the cellar for over two decades. In all stages of maturity it pairs gloriously well with food.
Wine & Beyond. Winejus cuts through the noise and writes consistently about wine, travel, food, and spirits. Let’s enjoy, together. The spoken word is beyond writing. A wine already consumed is beyond tasting. Unless the taster is telling its story.