Автор: karymsakov_qq4zn395

That’s the most expensive acquisition in that stretch of Beverly Hills since the 2000s. That’s the most expensive acquisition in that stretch of Beverly Hills since the 2000s.

This Full Proof version sits at 121 proof, much higher than the previous 90 proof. This Full Proof version sits at 121 proof, much higher than the previous 90 proof.

The six-bedroom home on the Big Island’s stunning Kona Coast is dubbed Hale Kai Apo. The six-bedroom home on the Big Island’s stunning Kona Coast is dubbed Hale Kai Apo.

For both the novice and the specialist, discovering an unusual wine is a thrill – these experts share their tips for finding a new favorite. 

For a seasoned oenophile, a restaurant wine list comes as no challenge. But even if you know your Burgundies from your Bordeauxes, your Screaming Eagle from your Harlan Estate, there is often a hidden gem to be discovered on a good wine list — and a sommelier will always be on hand to help you uncover it. We tapped into leading wine experts from some of the world’s best restaurants to hear about the most interesting wines on their list and get top tips on how to order a special bottle.

See also: Do You Need an AI Wine Cellar?

What wine to order, according to sommeliers

Sandia Chang – co-owner and sommelier, Kitchen Table, London

“It’s too easy for guests to open a list and order a Sauvignon Blanc or Chablis just because they recognize it,” says Sandia Chang, sommelier at Kitchen Table, which she co-owns with husband and chef James Knappett. “I want to be put to work, to enlighten and help our guests discover new wines or producers they may not have tried before.” At Kitchen Table, trying something new might be about reassessing your own perceptions of the winemaking world: “Because of my passion for Champagne, we have a few bottles on our list from Coteaux Champenoise, a still wine produced in Champagne,” Chang says. “Most people don’t realize that Champagne produces amazing still wines as well. We have a variety of Coteaux Champenoise wines, made from Pinot Noir, Chardonnay, and also Pinot Blanc.”

Chris McFall – wine director, SingleThread, California

One of the US’s most prominent farm-to-table restaurants, Healdsburg’s SingleThread pioneers sustainable fine dining. Embodying this, wine director Chris McFall prioritizes small-scale producers and sustainable practices, with emphasis on local Sonoma vineyards. A favorite from the list comes from further afield though: the 1998 Clos Joliette Sec. “It’s an incredible wine that is certainly polarizing,” he says. “It’s produced from one of the prized grape varieties from Jurançon in southwestern France known as Petit Manseng. The wine was elusive and almost impossible to attain, but every now and again a few references would be released.” When it comes to enlisting the help of a sommelier, “the most important tip that I can provide is to be up front and honest about your likes and dislikes,” McFall says. “Have an open and honest conversation on where you’d like to be budget-wise, and trust them to make a memorable choice.”

See also: The Surprising Return of High-Proof Spirits

Charles Carron Brown – sommelier and general manager, Aulis, London

At London’s Aulis – a sister restaurant to Simon Rogan’s inimitable L’Enclume – Charles Carron Brown echoes McFall’s advice on transparency, advising diners to “be honest about what you’re looking for, and don’t be afraid to mention a budget. It’s a lot easier for us to help you make an informed decision if we know how much you roughly want to spend.” Carron Brown’s wine list is considerate and intriguing, representing some of the finest local producers, as well as international names trying to innovate. “We’re big fans of English sparkling wines, having removed all champagne from the list when we won our first Michelin star,” he says. “I’m always on the hunt for new and smaller vineyards, and those who have a prioritised focus on sustainability.”

See also: Aulis: Simon Rogan’s London Restaurant Revived

Aldo Sohm – wine director, Le Bernardin and partner of Aldo Sohm Wine Bar, New York

For sommelier and author Aldo Sohm, the drinker comes first. “When I look to create a wine list, I think first about the guest: what are they looking for, what’s in demand, and how curious, or open-minded they are,” he says. In his near-19 year tender at the cult NYC restaurant, Sohm has created a 15,000-bottle wine list that hides many treasures. His favorite underrated option? “Palomino Fino. I find these wines are highly overlooked and incredibly cool to drink. One hesitation I often see when I recommend them is that people hear the broader category, Sherry, and get scared. But that’s not necessarily what you’re getting here.” And for guests looking to broaden their own wine-drinking journey, his advice is straightforward. “Ask, ‘Which bottle is drinking really well right now in the x-to-x price range?’” he says. “Don’t be afraid to ask questions. Sommeliers are passionate about wine, and they genuinely enjoy sharing their knowledge.”

See also: Why Runners Are Falling in Love with Wine, Beer, and Whisky Regions

Gabriel Veissaire – sommelier director at Restaurant Le Meurice Alain Ducasse, Paris

My top tip would be to see the sommelier as a guide rather than a teacher,” says Gabriel Veissaire, who has been helping to shape Restaurant Le Meurice Alain Ducasse’s wine program for seven years. “A sommelier’s role is to accompany the guest, listen to their tastes, and help them enjoy the experience – not to give a lesson. Sommeliers always have great personal favorites to suggest, so trust the dialogue and don’t hesitate to share what you enjoy.” The restaurant’s wine list might be 100 percent French, but that doesn’t stop Veissaire from sharing some lesser-known producers and bottles. “An underrated wine on the Meurice wine list is the Le Jurançon moelleux Au Capcèu from Domaine Camin Larredya,” he says. “It is a wine produced by a talented and humble winemaker. This cuvèe really stands out for its balance and personality […] perfectly illustrates how classic French appellations can offer unique and memorable experiences that sometimes go unnoticed.”

Louisa Smith – wine director, Wolfsbane, San Francisco

A new addition to SF’s restaurant scene, Wolfsbane bridges a gap between rigid fine dining and casual eateries with a tasting menu rooted in seasonality and reconnection with ingredients. To accompany it, Louisa Smith’s wine list highlights small-production wineries, importers, and farmers, with a focus on organic methods. “We find that the more ‘untouched’ a wine is, the more alive and expressive it is,” she says. “We really want to pour something guests may not have a chance to taste very often. This could include anything from a unique grape variety, a small wine region, or surprising styles of wines from familiar grapes.” One of Smith’s top recommendations right now is an Italian variety. “[It’s] from winemaker Ermes Pavese and made of the Prié grape high in the Alps near Mont Blanc in Valle d’Aoste, Italy. This small winery is isolated as one of the only vineyards at such a high altitude in all of Europe, reaching up to 1,200 meters (3,937 ft) above sea level. We offer several bright, high-acid white wines and this one stands out with its crystalline minerality and distinct Alpine character.”

See also: Lord Stanley Team Open Wolfsbane in San Francisco

«Symmetry» and «Dagger» are the first hybrids in the 220-foot B.Now series. «Symmetry» and «Dagger» are the first hybrids in the 220-foot B.Now series.

Ferrari launches its fully electric supercar with interiors by Apple’s former designer. An expert reveals what it means for collectors and buyers. 

Ferrari’s red‑tailed grand tourers and race‑bred cars have defined inimitable luxury on road and track, shaped for collectors and connoisseurs around the world. But with global emissions regulations tightening and ultra‑wealthy clients increasingly interested in sustainable technologies, even the Prancing Horse must evolve. According to the International Energy Agency, global passenger car CO₂ emissions from internal combustion engines account for roughly 12 gigatonnes annually, while EV adoption could reduce lifecycle emissions by 40 percent or more as grids decarbonize.

See also: I Took Bentley’s $396,000 Continental GT For A Spin – Here’s What Stood Out

On February 9, 2026, Ferrari took a decisive step into electrification by announcing the official name of its first battery‑electric vehicle: the Ferrari Luce – Italian for ‘light.’

From a financial perspective, Antony Fragola, business director of Approved Motor Finance points out: “Any new Ferrari is always big news. A fully electric Ferrari is new territory from a funding perspective, particularly around forecasting longer-term residual values.” Here’s what the new launch could mean for collectors and buyers.

See also: In the Driving Seat of Ferrari’s 296 Speciale

Inside Ferrari’s first electric supercar

Rather than simply electrifying a conventional design, Ferrari has embraced an audacious creative collaboration: the interior of Luce was crafted alongside LoveFrom, the firm co‑founded by Sir Jony Ive and Marc Newson. Ive – famed for shaping Apple’s iPhone, iPad, and Apple Watch – brought a design philosophy centered on intuitive interaction and material purity.

In an era when many EVs default to sprawling touchscreens, Luce surprises. Its cockpit rejects a tablet‑dominant interface, instead offering physical buttons and tactile controls that echo the sensibilities of analogue motoring, yet feel refreshingly modern. The interior’s design isn’t merely aesthetic: it’s emblematic. For Ferrari to partner with industrial designers best known for consumer electronics underscores the importance of the EV pivot.

Fragola adds context for collectors: “Potentially, [electric supercars] hold their value differently, but it’s highly model and brand specific. As with most Ferraris, specification can play a big role in desirability – options, color combinations and provenance – which may influence values over time.”

See also: Why Porsche 911 Restomods Are Every Collector’s Dream

Performance, buyers and market evolution

Performance remains at the core of Ferrari’s identity. Technical details suggest Luce will be no slouch: a quad‑motor layout with more than 1,000 horsepower and a WLTP‑estimated range of around 330 miles. Ferrari plans to introduce Luce to the public in May 2026, with pre-orders available from March, according to chief executive Benedetto Vigna.

Fragola notes that early adopters will likely be established clients: “In many cases, existing clients and collectors will be early adopters. Given EVs can be attractive under current certain tax rules when acquired through a business [depending on location], we may also see a higher proportion structured via companies.”

The high-performance EV segment remains in its early stages. “The EV market continues to evolve quickly, with broader model choice and improving range each year,” Fragola observes. “It may take time to see how strongly drivers and collectors embrace it versus the character of traditional turbocharged and naturally aspirated engines.”

And the levy isn’t even on the ballot yet. And the levy isn’t even on the ballot yet.

The late Hollywood icon built the residence below the Franklin Canyon Nature Reserve in the late 1930s and owned it until his death in 1986. The late Hollywood icon built the residence below the Franklin Canyon Nature Reserve in the late 1930s and owned it until his death in 1986.

Twenty-two new stars were awarded at the Dublin ceremony. 

The way in which we decide where to eat is changing at an unprecedented rate. Once upon a time, we ate at restaurants that were nearby and convenient. Then, critics in newspapers told us where we should go and, very often, where we should not. In recent years, it has been the online persona – the influencers – that have kept us up to date with the reservations we need to make. In amongst all this instruction stands the Michelin Guide – a directory of the restaurants ‘worth making a special journey for.’

Since its launch in the early 20th century, the guide has taken its share of criticism, from both those in the club and those outside. Some chefs infamously ‘returned’ their awarded stars and others lamented being downgraded. Commentators called out the body for its apparent bias toward Western cuisine, and some queried the morality of locations receiving a guide based on sponsorship. But despite its flaws, the guide remains a benchmark of quality and a coveted accolade within the restaurant industry. “It’s the one thing we chefs do respect, and it’s the one thing we really desire,” The Ritz Restaurant’s executive chef John Williams told Elite Traveler last year, shortly after the restaurant received its second star.

See also: Michelin-star Recipes to Make at Home

Who won a Michelin star for Great Britain & Ireland in 2026?

Last night, the UK and Ireland’s biggest culinary stars gathered once again to find out who had been bestowed an award in the 2026 Michelin Guide. A total of 20 restaurants were awarded their first Michelin star, including Nieves Barragán Mohacho’s Legado; Labombe by Trivet; Somssi, a Korean tasting-menu-first restaurant in the Mandarin Oriental Mayfair; Gordon Ramsay High, a chef’s table on the 60th floor of 22 Bishopsgate – all in London. Meanwhile, Brighton and Hove received its first Michelin star in 50 years courtesy of Maré by Rafael Cagali and Jöro became Sheffield’s first starred restaurant. The region now has 174 one-Michelin-starred restaurants.

Maré chef-patron Rafael Cagali said: “I’m incredibly proud of the whole team for this recognition. From the beginning, Maré has been about thoughtful cooking and creating a place that feels genuinely special for our community. To be acknowledged by Michelin in our first year, and to see Brighton & Hove recognized in this way, means a great deal to all of us.”

New additions to the two-star clique are Bonheur by Gordon Ramsay alumni Matt Abé, which went straight in with the double mere months after opening, and Jason Atherton’s Row on 5, bringing the UK and Ireland’s total to 23.

Despite anticipation, there were no new three-star restaurants, with the total remaining at ten. Special mention goes to Restaurant Gordon Ramsay which can now celebrate its 25th year of three stars. Despite chef-owner Angelo Sato’s vocal ambitions for a third star, London’s Humble Chicken has remained at its previous two-star station – but 2027 is a new year, and there’s no doubt Sato’s determination will be more powerful than ever.

Perhaps the biggest news of the night though, was the lack of controversy. After Michelin’s shock downgrade of many restaurants in the US guide last year (including Alinea, Masa, and The Little Inn at Washington), chefs across the UK and Ireland were nervous to see if the region might also be in for a shakeup. Fortunately, the awards this side of the Atlantic were less dramatic with no three or two stars demoted. Ten restaurants were removed from the guide but – bar Humo in London and The Bridge Arms in Kent – most were due to closure rather than a drop in quality.

And, despite rumours that the Michelin Green star was no longer being awarded, seven new restaurants were recognized for their sustainability efforts. Bib Gourmand – which recognizes high-quality restaurants at a lower price point – is still as respected as ever with thirty-seven new badges given.

Where was The Michelin Guide Ceremony 2026 hosted?

Following 2025’s Glasgow event, Michelin’s 2026 awards ceremony was hosted in Ireland at the Dublin Convention Centre. Chefs, media, and hospitality leaders from across the region were in attendance.

As the home spa rises in popularity, design matters more than ever. 

It’s an amenity that many aren’t willing to compromise on, even looking to build full-floor health and wellness centers at home to replicate their experience abroad. “I always get calls from clients that want their home to feel like the Aman they went to,” says Aaron Kirman, a real estate agent based in Los Angeles. “A lot of savvy developers have really taken that strategy and made it work for them.”

At the moment, Kirman has the solution: A hillside mansion designed by Paul McClean that he’s co-listing with Tomer Fridman. Included in the 24,000-sq-ft amenity package is a wood-clad home spa that’s kitted out with a hot tub, a steam shower, and an infrared sauna. A massage room, a private basketball court, and a gym are located in separate, adjoining rooms.

This level of customization and square footage wasn’t always commonplace. In the past, home spas were tucked away, rather than showcased across an entire floor. “They used to be integrated or retrofitted in bathrooms, or wherever we could fit them,” says Francis Nicdao, principal and chief creative officer at interior design firm Pembrooke & Ives. “Now, they’re part of the initial conversation regarding the scope of the house.” 

See also: The Biggest Wellness Travel Trends Set to Shape 2026

When designers sit down with clients, they often come with a long list of wellness-centric must-haves, whether it’s a cold plunge pool, a dry sauna, or even a float tank. These are important, of course, but they’re not the most critical element. “The biggest non-negotiable is making sure it’s a haven for them,” says Nicdao. “It has to be a destination.” Otherwise, a spa can feel like an uninspired checklist, rather than a space you’ll actually want to spend time in.

Quality time here is more than just sitting alone in a steam room, too – over the last few years, home spas have evolved into social spaces. “[Clients] aren’t building them out just for themselves, but for their friends and family who are coming to their compound and using the space,” says Cathy Purple Cherry, founding principal of Purple Cherry Architects. It’s something designers weigh heavily when piecing together a layout. Often there will be a seating area off to the side, or a handful of chaise longues near the pool. It’s indicative of a broader cultural shift toward visiting luxe bathhouses and wellness centers with friends, rather than staying out late drinking and clubbing.

Naturally, if you want visitors to feel at home in your personal spa, then it needs to feel like an escape – materials are a key part of telling that story. Often, designers will take inspiration from a home’s location, a practice that has become part of design firm Liaigre’s visual identity. Its spa projects are inspired by “bathing rituals from Roman antiquity and ancient Greece,” says Bertrand Thibouville, the brand’s senior creative director. “Each space is conceived in response to its specific context.” A spa in Aspen, for example, might be clad in granite to evoke the mountains; an escape in St. Moritz may use natural woods in combination with patinated metals. 

See also: The Best Wellness Retreats in the US

Lighting also plays a major role. Since spas are typically located on lower levels, it’s important to be realistic about how much natural light your space will get, and how you can supplement it. Nicdao recommends illumination that “you can program to react to time of day and sunlight.” The right amount of light can add to a spa’s overall sense of tranquility, so installing options that are dimmable and flexible is key.

Don’t consider a spa in isolation, either – the adjacent rooms are just as important. A basketball court is a bit of an anomaly, but it’s not uncommon for fitness to be intertwined with wellness. “99 percent of the time they are in close proximity to the gym,” says Purple Cherry. “We do a lot of massage rooms too, where clients are doing massages once or twice a week.” These activities flow into one another. After a morning workout at the gym, you can shuffle over to your cold plunge pool, or unwind in the steam sauna. 

These technical elements are critical, but nothing supersedes the feeling that a home spa creates. “How do you create joy out of it, and how do you create things that are wanted and used?” says Glenn Pushelberg, co-founder of design studio Yabu Pushelberg. The firm’s client list includes a long list of luxury hotels and condominiums, including their current project, Miami Tropic Residences. Doubtless many have spent time in the spas that they’ve designed, only to return home, pick up the phone, and ask the designer in their life for something similar. “People have moved on from the basic massage and facial,” Pushelberg notes. “They want to live a longer life, and live it better.”