World of Pinot Noir



Ray Isle

Food & Wine

Ray Isle is the executive wine editor for Food & Wine and the wine & spirits editor for Travel + Leisure. He oversees all wine content at Food & Wine, writes the monthly “What to Drink Next” column, and contributes feature articles to both F&W and T+L. His writing on wine and spirits has appeared in Food & WineTravel + Leisure, DeparturesWine & SpiritsTimeThe Washington Post, and many other national publications. He has won the International Association of Culinary Professionals (IACP) award for narrative beverage writing multiple times, the American Food Journalists award for beverage writing, and the North American Travel Journalists Association gold award; he has also been nominated three times for a James Beard Award in beverage writing, and his work has appeared in the Best American Food Writing series.

Isle speaks about wine and beverage topics regularly on national media. A frequent guest on NBC Today, he has also appeared on CNBC’s On the Money and Squawkbox, ABC’s The View, CBS’s This Morning, Weekend Today, and radio shows such as The Splendid Table and All Things Considered. He is a frequent speaker at national wine and food events. Follow him on Instagram @rayisle, and on Twitter @islewine.

Ray is the moderator for the Legacy Generational Library Tasting - Know Your Winemaker seminar on Friday, March 1, from 9:30 am - 11:30 am and the Vintage Burgundy Dinner on Saturday, March 2 at 7:00 pm. 

Exclusive Book Signing with Special Guest Ray Isle!

The World in a Wineglass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now by Ray Isle
Ray Isle will also be signing books at the World of Pinot Noir on March 1, at the Ritz-Carlton Bacara, Santa Barbara. Book signing times to be announced. Food & Wine editor Ray Isle does for wine what Michael Pollan’s The Omnivore’s Dilemma did for food—showing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank.

Pre-order your copy today. 

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