We have to be more intentional if we want to have this newness and these experiences that we’re craving so much…it’s okay to do less and go slower…but we’re still there.

“The reason I believe the best wines in the world are made by multi-generational families is that they are made by trial and error. These unique, grand cru plots, like Adrianna Vineyard, are found like that.”

  The finest wines offer clarity, distinctiveness, grace, balance, deliciousness, complexity, modesty, persistence, and sometimes even a little paradox. Today to kick off a new season, we dig into a theme that we discuss time and time again: terroir. Terroir is a...

“Olive oil is an alive product. It’s not a commodity or refined fat. That is part of my mission, to educate on how to use olive oil.”

“Olive oil is an alive product. It’s not a commodity or refined fat. That is part of my mission, to educate on how to use olive oil.”

“Treko wants to achieve contemporary designs for life. We want these pieces to be sustainable and even pass from generation to generation.”

“If we want to create a market, if we want to change chocolate culture, I hope there’s more people that do it. I hope we can be a beacon of hope, of inspiration, that we can do it.”

“Uruguay is in a very good moment. Many people are saying that this is the next region you have to discover.”

“Chile shares its marine ingredients with Peru. We share our terrestrial animal ingredients, or species, with Argentina, Paraguay, Uruguay, Brazil. But, really the only ingredients that differentiate us totally from our neighbors are our mushrooms.”

“We knew we had this idea of buying a piece of land and farming it for people and letting them start their dream of making wine.”

“If you know that you’re looking for that particular thread of authenticity, you’re going to look for it in everything that you do.”

“For me as a child, December and the festivities always meant the beginning of a very, very long summer holiday.”

Cecilia Diaz Chuit, co-founder & owner, Cavas Wine Lodge in Mendoza Argentina

“The best way to describe it (the Amazon) is it’s a mixture of Jurassic Park meets Garden of Eden”

“The food they [cows] have, the grass they have, it has a direct influence on the quality of the final product.”

“I learned to construct that surprise in your mouth. It can be with an almond, a peach, basil and burrata. That’s all you need”

“Our beliefs, our choices, are very suited to that mindful, slower, appreciative travel.”

“My legacy for me is how are we going to fix the world? How are we going to leave this as a better place? The triple bottom line, why don’t we believe in companies and production methods that fix the world?”

“Beauty to me is anything that’s exceptional. It’s diversity, it’s self-expression, it’s the beauty of thought. It’s not always aesthetic. It’s much deeper than that.”