Decanter magazine has unveiled a new look for the January 2011 issue.
Decanter magazine has unveiled a stunning new look for the January 2011 issue – on newsstands now.
Following the re-launch of Decanter.com in September, the new-look Decanter magazine features a host of new features as well as ‘cleaner and more elegant’ look, as editor Guy Woodward puts it.
The new magazine features a more refined, less cluttered feel, Woodward says,
‘In terms of fresh content, we had two aims – to increase reader involvement – via the new Ask Decanter page, and to celebrate the romance, aspiration and – ultimately – enjoyment of wine.’
In Ask Decanter, our expert panel answers readers’ questions. In the first issue readers ask whether to drink or sell a 1989 Bodegas Ondarre from Rioja (drink up, John Radford says), what is the origin of petrol aromas in Riesling, will Carmenere be Chile’s next big thing, among other questions.
Other new features such as The Joy of Terroir and Wine Legends ‘will focus on stunning vistas from estates around the world and renowned bottles from great vintages,’ Woodward said.
While Champagne Krug’s tiny but legendary Clos de Mesnil is the first Joy of Terroir double-page spread, the first great wine to be featured in Wine Legends is the Chateau d’Yquem 1921. The Domaine de la Romanee Conti Richebourg 1959 – currently selling for around £3,000 per bottle – features in the next issue.
The new magazine came about after extensive research amongst readers as well as internally.
‘The innovations can be traced back to reader research we carried out almost a year ago, when we asked what you wanted from the magazine. The new elements we’ve introduced reflect your wish list,’ Woodward said.
Decanter magazine, which recently launched on the iPad, is currently read in over 92 countries, with editions published in Hungarian and Taiwanese.
The January 2011 issue is available now.
Sample pages:
So what does the World’s Best Sommelier serve at Christmas?
The Decanter Interview: Berenice Lurton
Written by Decanter staff
