Crafted from grapes sourced from Clover Hill’s vineyard in Tasmania’s Pipers River region, the gently sparkling Clover Hill Cuvée Exceptionnelle Vintage Rosé 2016 delivers a finely balanced flavor with notes of raspberry, vanilla and citrus. Extended skin contact of Pinot Noir leads to the wine’s soft blush color. Produced using traditional methods, it is fermented in the bottle and aged for at least three-and-a-half years. Subtle and complex, this wine is a special occasion itself.
With a mission to bring tranquility to people’s daily rituals, Lisa Li founded The Qi, a tea brand that uses whole flowers. Sourced from small, family-owned farms, the high-quality blossoms are hand-picked, cultivated sustainably and grown organically. The Tri-Bouquet Set is an enchanting bundle of naturally caffeine-free teas comprised of three flowers: Blue Lotus, Shangri-La Rose and Royal Chrysanthemum. In addition, the bundle includes a bamboo tong and glass server. From the fragrance to flavor and watching the colorful flowers unfurl, The Qi offers a multi-sensory experience.
Yiayia and Friends celebrates Greek cuisine in the form of snacks, olive oils and culinary-centered objects. Not only are their treats tasty, the packaging—featuring the namesake yiayia (granny in Greek)—by Beetroot Design is bold, colorful and full of character, making their products great gifts. Made with minimal ingredients, these mini toasts are flavored with Greek extra virgin olive oil, olive pomace oil and oregano.
Panamanian drummer and music producer Jahphet “Jah” Negast Landis (also known under the moniker Roofeeo) founded Jah Mama Sauce in celebration of his late mother and her original hot sauce recipe. Blending his memories of her and their home into a sensorial and spicy experience, the eponymous sauce consists of select Scotch Bonnet peppers (popular in the Caribbean, and measuring around 80,000 to 400,000 on the Scoville scale), Fresno chiles, dates, carrots and other all-natural ingredients that result in a well-rounded condiment that’ll kick up any dish.
Bright and light, Gatto Grosso by Senesi Aretini is an organic Tuscan red that’s a crowd-pleaser whether served chilled or not. The juiciness is balanced by a little earthiness and pepper, making for easy drinking.
Tsukemono are preserved vegetables produced through a traditional Japanese process of pickling that inspires balance and connection to each meal. While these vegetables often appear on a small plate as a side to a main course, tsukemono are not an afterthought. Across all varieties, they pack a bounty of spicy, sweet or sour flavors that add depth to every dish. Sold by KonMari, this set of seven (which includes katsura giant pickling melon, kurume long Japanese eggplant, red mustard, cucumber hybrid, kanamachi turnip, tokinashi all-season daikon and aichi Chinese cabbage) from the Kitazawa Seed Company offers a comprehensive taste of this tradition.
Since 1990, Bubby’s (located in NYC’s Tribeca neighborhood) has been serving up American comfort food classics like homemade pies, scones and biscuits. One of the restaurant’s best-loved dishes are their pancakes, inspired by a recipe from legendary American chef James Beard. These light, fluffy creations can now be whipped up at home thanks to their pancake mix—which comes with meticulous, but simple, instructions. Thanks to a hefty amount of sour cream in the mixture, the resulting pancakes are subtle but slightly tangy, so they pair perfectly with super-sweet toppings.
Traversing cuisine from Mexico’s tropical coasts to Nicaragua, Suriname, Honduras and beyond, this far-reaching cookbook boasts over 600 vibrant recipes. Curated by globally celebrated chef Virgilio Martínez, the pages within capture the varieties of Latin American food with in-depth journeys into each region’s food culture. As the most comprehensive book of its kind, this incredible collection highlights iconic dishes (such as empanadas, tacos and arepas) as well as lesser-known ones—like Chilean disco fries and Ecuadorian Easter soup—to create a scrumptious tribute to and celebration of Latin America.
Published by Mariner Books and authored by the clever and charming Jake Cohen (a food-focused social media sensation, as well as a former staffer at Saveur and food editor at Tasting Table), JEW-ISH: A Cookbook: Reinvented Recipes from a Modern Mensch provides contemporary recipes for classic Jewish dishes. Whether it’s (the appropriately named) Jake’s perfect challah or (scrumptious) Iraqi beet kubbeh soup, Cohen brings a delectable vibrance to each traditional offering. It’s a thoughtful and accessible cookbook that’s certain to please.
Bokksu (founded in 2016 by Danny Taing) seeks to empower traditional snack-makers in Japan by including them in gift boxes—which come in three-, six- or 12-month subscription options. Containing premium and delectable teas and treats that are carefully chosen to pair well and to fit within a central theme, each package comprises around 20 candies, nibbles and drinks from centuries-old, family-owned companies and contemporary small businesses. The box also comes with a cultural guide that provides history, context and flavor patterns for each product. Price reflects the three-month option.
Written by NYC-based journalist Elva Ramirez, with vibrant photography by Robert Bredvad, Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking chronicles imaginative booze-free cocktails from celebrated bars around the world. Tapping into the no-proof movement, Ramirez traveled all over—from Employees Only in NYC to the Little Red Door in Paris, the Broken Shaker in LA and more for her careful inclusions. It’s a useful, sophisticated guide to participating without alcohol.
Inspired by Ernest Hemingway and his beloved boat, the Pilar, the ultra-premium rums from Key West, Florida-based liquor brand Papa’s Pilar are crafted in collaboration with the iconic writer’s estate. With the limited release Legacy Edition 2021, Papa’s Pilar has produced a delectable blend of rums aged up to 24 years (that they’ve carefully sourced from around the Caribbean), finished through a solera system utilizing both rye whiskey barrels and amontillado sherry casks. Hemingway’s family donates a majority of proceeds from Papa’s Pilar to charitable organizations including The Ocean Foundation and the Coastal Conservation Association.
As Hudson Whiskey’s oldest release yet, Four Part Harmony likens itself to a jazz quartet for its harmonious blend of four grains: corn, rye, wheat and barley. The ingredients are sourced exclusively from local farmers, an integral part of the distillery’s aim to bottle New York’s bold nature—which this 46% ABV whiskey does and then some. Aged for a minimum of seven years for complex and lasting flavor, this limited edition release is a resounding liquor that expands the boundaries of American whiskey.
Like Shaquanda herself—a drag queen and founder of the eponymous company—the Spicier Smoke hot sauce is a fiery showstopper. Measuring at 25,000 Scoville heat units, this condiment is hot without compromising flavor. By using whole ingredients like onion, roasted red pepper, mustard turmeric and habanero, and eliminating fillers and starches, Spicier Smoke delivers well-rounded seasoning that brings some undeniable flair to the table.
Designed to save space and for convenience, Zuko’s jumbo ice trays make six large ice cubes across two stackable containers. Made from silicone molds, the trays make removing ice easy, while a flavor-guard lip prevents spills and freezer-tasting cubes.
New York Shuk teamed up with Hayden Flour Mills to put a vibrant spin on the humble cracker. Combining Hayden Flour’s high-quality, white sonora wheat with the market’s authentic and experienced palate for Middle Eastern flavors, the Harissa Crackers make for an organic and elevated snack. Packed with savory seasoning and a more complex taste profile, these vegan crackers deliver a touch of flair.