The 11 Best Wine Books Every Oenophile Needs In Their Library

Make room in your cellar for these essential tomes.

By Mike Desimone And Jeff Jenssen 02/12/2022

For wine lovers, the only thing that is equally pleasurable to drinking the fruit of the vine is enhancing one’s knowledge of the vinous treasure. Sure, there are online resources galore to brush up on your wine expertise, but many are akin to by the glass offerings, which just won’t do when you are seeking a jeroboam-sized increase in your mastery.

Finding a wine book that suits your needs is not as easy as it sounds. Many of the best-selling titles are beginner’s guides filled with information that you may already be familiar with or with graphics that look good on social media but are meaningless and repetitive on the printed page. Others, especially single subject books, border on textbook style and are jam-packed with minutiae but offer no enjoyment to the reader. Whether it be a broad overview of wine around the world or a deep dive into a single region, we seek out a broad knowledge base on the part of the author that appeals to oenophiles at different stages of their journey. We also prefer books that are written in conversational rather than professorial tone, because unless you are pursuing an advanced certification in wine, learning about it should be as pleasurable as drinking it. And most of all, we like a book that encourages us to open a bottle and bring the words on the printed page to life.

So for those whose libraries extend to bottles as well as books, here are the classic must-have tomes.

 


World Atlas of Wine 8th Edition

The World Atlas of Wine

If you have one wine book in your library, experts agree that it should be the latest edition of Jancis Robinson and Hugh Johnson’s World Atlas of Wine. First published in 1971, it has sold almost 5 million copies worldwide and with good reason. In an engaging and easy to read style it offers a wealth of information on classic wine regions and up and comers alongside eye-catching photography and wine country maps. Whether you are a seasoned collector or just dipping your toes into the world of wine, this is one wine book your library should not be without.


The New Sotheby’s Wine Encyclopedia

Sotheby_s Wine Encyclopedia

This 800-page tome covers the storied wine regions you would expect plus emerging and long overlooked production areas around the world. Published by National Geographic, this completely updated and revised version of a wine-world classic contains more than 400 images and 100 detailed maps. In addition to tasting notes, vineyard profiles, tasting room guides and a troubleshooting guide to wine flaws, The New Sotheby’s Wine Encyclopedia includes tips from well-known sommeliers and thousands of recommendations for reds, whites and rosés organised by producer and vintage.

 


Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region

Champagne

Written by noted Champagne expert Peter Liem, this award-winning box set includes a pullout tray with seven detailed vineyard maps that beautifully illustrate the region’s terroir. Many of us are familiar with Champagne the beverage, but very few have the in-depth knowledge of the appellation itself and its subzones that is provided in this book. Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region lives up to its lengthy title with an exploration of not just the brands that dominate the marketplace but profiles of small grower-producers and a captivating look at the history and legends of Champagne.


Barolo and Barbaresco: The King and Queen of Italian Wine

Barolo and Barbaresco

The history of Barolo and Barbaresco, the legendary wines made from Nebbiolo, is intertwined with the tales of the noble families of Italy’s Piedmont region. In this comprehensive overview of Italy’s finest grape, the land it grows on and the people who turn it into wine, acclaimed critic and author Kerin O’Keefe brings the wines made around the city of Alba to life. Although the vintage and tasting notes could use some refreshing, there is enough background and history here to add substantially to your body of knowledge on Italian wine.

 

 


Inside Bordeaux

Inside Bordeaux

Sotheby’s Wine teamed up with Bordeaux specialist Jane Anson and British wine merchant Berry Bros and Rudd to create an updated guide to the terroir, chateaus and wines of Bordeaux. While many of us know the most renowned wines of the zone, with Inside Bordeaux Anson takes us on a journey that explores a more diverse view that includes next-generation producers, the acceleration of organic and biodynamic viticulture, and terroir-driven winemaking. Besides profiling well-known chateaus and hidden gems, the author also reveals recent research by experts at the University of Bordeaux that discusses the terroir of essential chateaus and appellations.


Windows on the World Complete Wine Course: Revised and Updated 35th Edition

Window On The World

Ask almost anyone in the American wine industry how they first became interested in wine, and the answer is likely to be “Kevin Zraly.” With more than 3 million copies sold, the wine educator’s Windows on the World Complete Wine Course is one of the best possible ways to explore wine from the major categories glass by glass. This updated volume is jam-packed with information on key grape varieties, winemaking technique, types and styles of wine, and how to decode a wine label, but most importantly it is a tasting textbook and guide to wine that will ratchet up your understanding of the real-life application of words on a page.

 


Wine Grapes: A Complete Guide to 1,368 Vine Varieties Including Their Origin and Flavours

Wine Grapes

If you find yourself going down the rabbit hole of wine grape genealogy and parentage and want the definitive answer to your queries, look no further than this encyclopedic guide to practically every wine-producing variety known to humankind. Written by acclaimed wine authority Jancis Robinson MW, Master of Wine Julia Harding, and botanist and grape geneticist José Vouillamoz, this cloth bound volume includes gorgeously illustrated gatefolds with the family trees of grapes and classic ampelographic illustrations. From defining the varieties’ origins via DNA analysis, Wine Grapes also tells the story of how the grapes were named, their many synonyms, where they came from, and where they are now cultivated and made into wine.

 


In Vino Duplicitas: The Rise And Fall of a Wine Forger Extraordinaire

In Vino Duplicitas

Veteran wine journalist Peter Hellmann chronicles the stranger than fiction tale of Rudy Kurniawan, who rose from obscurity to acclaim as the foremost purveyor of the hardest to secure bottles known to man. Of course, it all turned out to be an elaborate con, but Hellmann’s fast-paced and engaging style will draw you in as effortlessly as Kurniawan entrapped the globe’s leading wine sellers and buyers in his too good to be true scheme.


Opus Vino

Written chapter-by-chapter by a global team of 38 on-the-ground experts and edited by seasoned wine journalist Jim Gordon, Opus Vino may be the first wine book that covered the entire world of wine rather than the tried-and-true locales that readers had come to expect. In addition to introductions to such well-known regions as Napa, Bordeaux and Rioja, the team went further afield to cover settings as diverse as Georgia, Mexico and Japan. Each of the 109 sections takes a deep dive into a winegrowing area with detailed listings of individual wineries and the wines they produce. It’s interesting to note how many “rising stars” at the time of publication are now standard-bearers of their region and the varieties grown there.

 


The Oxford Companion to Wine Fourth Edition

oxford companion to wine

First published in 1994, the latest version of Jancis Robinson and Julia Harding’s exhaustive tome contains almost 4,000 entries on a diverse range of wine-related topics. In addition to regions and grape varieties, The Oxford Companion to Wine Fourth Edition also covers subjects as evergreen as the history of wine and some of history’s greatest connoisseurs and tasters and more modern topics like wine apps and chemical additives. A team of 180 writers contributed to this edition, which includes a list of the world’s controlled appellations and allowed grape varieties, maps of all major wine regions, and many handy diagrams and charts. While much of this information may be available online, what you may come across will not be as thoroughly researched and thoughtfully presented as it is in this comprehensive volume.


Oz Clarke on Wine: Your Global Wine Companion

oz clark on wine

If there is anyone in the world of wine as charming and gregarious as Oz Clark, we have not met them. His personality truly shines through on the page, and as he tells the story of abandoning his acting career to pursue the pleasures of the vine, you feel as if you are there with him every step of the way. Within the fast-paced stories you will find explorations of major varieties and the style of wine they produce, the effects of climate change on wine, and the types of wine we can expect to be drinking in the future. There are wine books that you may turn to from time to time in order to burnish your knowledge or appreciation of a style or region, and then there is Oz Clarke on Wine, which is a page-turner that you won’t want to put down.

 


Red Wine: The Comprehensive Guide to the Fifty Essential Varieties and Styles

Red Wine the comprehensive guide to 50 essential varieties and styles

And, of course, you know you’re not going to get away without us recommending our book! Written by us with our friend and colleague Kevin Zraly, Red Wine delves into fifty different single varieties and regional blend styles, covering grapes from Agioritiko to Zinfandel and everything in between. We also wrote about blended single appellation styles like Bordeaux, Chianti and Rioja. Each chapter is packed with tasting notes, suggested food pairings and recommended wines from everyday bargains to worthy splurges, plus gorgeous photography. Don’t just take our word for it on this one; Red Wine won the Gourmand International Award for Best Wine Book in the World in 2018.

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Wake Up To World Martini Day 19 June

Cocktail legend Dale de Groff talks Grey Goose, World Martini Day and getting wet.

By Belinda Aucott-christie 18/06/2024

Dale de Groff knows his way around a bar. Back when late nights and heavy drinking were a badge of honour, he presided over one of New York City’s most legendary venues, The Rainbow Room, and is credited with reviving the classic cocktail across Northern America.

To promote World Martini Day on June 19 he’s teamed up with vodka company Grey Goose, for which he has served as a brand ambassador since 1997, to make a winning case for the classic Martini everywhere. He is even lending a hand at the opening of Le Martini bar at Crown Melbourne. 

We asked de Groff about his time serving stars like Michale Douglas, Robert Redford and Clint Eastwood and, of course, how he likes his martini.

Dale for the uninitiated, please describe the Rainbow Room.

In the 1980s Rainbow Room was situated high atop 30 Rockefeller Plaza in New York. Back then, it was just the pinnacle of glamour.

It has stunning views of the city from way up on the 65th floor. Being situated in the same building as NBC Entertainment, still pretty synonymous with late night TV,  it was and still is the home of Saturday Night Live. You can imagine the kinds of people we’d be getting in each week—from celebrities, musicians, even governors, you name it. 

Robb Report ANZ: What was one of your favourite memories from that time?

Dale de Groff: In ‘88 we held the 30th anniversary Grammys afterparty at the Rainbow Room which I’ll never forget. The event took place over multiple floors, but in the bar itself, the three tiers that go up from the dance floor were taken over by the who’s who of the time. I remember roping off a zone just for music legends like Frank Sinatra, Bob Dylan, and Madonna—who was no stranger to the bar during those times. Not bad for a Wednesday night.

RR: What role do cocktails play in making a good venue truly great?

DD: A venue’s popularity ultimately comes down to the bartender or team behind the bar. How they interact with people, size them up as they walk through the door, talk to them over that three feet of mahogany, I mean, it’s everything.

RR: What’s the trick to becoming a great bartender, one who can easily impress guests, friends and family?

DD: Knowledge behind the craft. Let’s face it, understanding how to create a really high degree of deliciousness is required, but getting deep into how beverages are made is a massive skill in drink making. The research and innovation behind it is just mind-blowing.

RR:What three cocktails should every sophisticate know how to make?

DD: Well, a martini obviously! I personally like mine 50/50—equal parts vodka and vermouth. I used to drink my martinis for the power, but now I prefer a wet martini. Then I think a classic spritz is a must—always effervescent, lower in alcohol, really it’s the preprandial libation. Then thirdly, it’s gotta be an Old Fashioned.

RR: How do you make a solid martini at home?

DD: If I’m making a classic martini at home, I’m adding Grey Goose, vermouth and bitters to a mixing glass with ice, stirring then straining into a chilled glass. Garnished with lemon twist of course.

Le Martini, the world’s first standalone Grey Goose bar, is now open and will welcome guests in time for World Martini Day on 19 June. You can follow:  @LeMartiniBar 

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The 10 Best Omakase in Sydney

Sydney’s best Japanese chef’s-table dining experiences.

By Belinda Aucott-christie 06/06/2024

In Japan, where food is a cultural art form, omakase stands for traditional Japanese foods made with seasonal ingredients. A good omakase meal, prepared with purity and mindfulness, can make an unforgettable imprint on the culinary memory. Yet in a land defined by seasonal traditions, omakase is a relatively new concept.

Omakase originated in Japan in the 1970s as affluent Japanese began to dine more regularly at first-rate sushi counters. Bowing to the expertise of the sushi master, omakase loosely translates to “I’ll leave it to you.” In a setting where money is no object, letting the chef decide was designed as a chic way to take the awkwardness out of ordering.

In Australia where there’s an abundance of fresh seafood, omakase menus have experienced a recent rise in popularity. Today omakase is any series of small dishes served directly by the chef to the diner. Each part of the meal is presented on beautiful ceramics and lacquer wear, with a great —and somewhat— intimidating reverence for elegant details. It’s a chance to see a chef’s knife skills up close and get a feel for their cooking style.

Omakase menus are based on whatever is freshest at the market and can be influenced by the chef’s mood, expertise, and response to the guest. They can be slowly paced like a ceremony—hushed and reverential—but they can also be rowdy, humorous, and personal.
Here we give you 10 of the best to try in Sydney.

Yoshi’s Omakase at Nobu Crown Sydney

Crown Sydney, Level 2/1 Barangaroo Ave, Barangaroo. Open: 12–3 pm, 5:30–9:30 pm Phone: 02 8871 7188 Reservations: F&B-SYD-Nobu@crownresorts.com.au; $380 per head (including matched wine and sake). Crownsydney.com.au

Sushi Oe

16/450 Miller St, Cammeray; Tue – Sat. SMS only 0451 9709 84 E: jizakana16@gmail.com Phone: 0426 233 984 $230 per head. jizakana.com.au

Kisuke with Yusuke Morita

50 Llankelly Place, Potts Point; Tuesday – Saturday: 17:30 – 10.45 (closed Sunday/ Monday) $185-200 per head Kisukepottspoint.com

Haco 

102/21 Alberta St, Sydney. Lunch, Friday to Saturday 12 -2:00 pm Dinner, Tuesday to Saturday 5:45 pm – 8:1 5pm (closed Sunday & Mondays) P: 0408 866 285                                     E: haco@hacosydney.com.au; $150 – $210 Hacosydney.com.au

Kuon

Shop 04 2/58 Little Hay St, Sydney, Lunch: Fri-Sun 12:30 pm. Dinner  Tue-Sun 5:15 pm or 7:45 pm sittings.  Reservation via SMS at 0488 688 252; $220 per head @kuon.omakase

Sokyo 

The Darling, Level G, 80 Pyrmont St, Pyrmont. Open dinner Monday to Thursday from 5:45 pm P: 1800 700 700 $300 per head Sokyo.com.au

Kuro

368 Kent St, Sydney; Open Tue – Wed – Thur: 6 pm Fri & Sat: 5:30 pm P: 02 9262 1580, reservations@kurosydney.com $220 per head. Kurosydney.com;

Choji Omakase

Level 2, 228 Victoria Ave, Chatswood —upstairs from Choji Yakiniku. Every Monday to Wednesday at 6.30 pm. One seating per day only. $295 per head. Chojiomakase.com.au

Gold Class Daruma

The Grace Hotel, Level 1/77 York St, Sydney; 12–2:30 pm, 5:30–9.00 pm Phone: (02) 9262 1190 M: 0424 553 611 booking@goldclassdaruma.com.au·$120 – $150 per head Goldclassdaruma.com.au

Besuto

Besuto Omakase, Sydney Place precinct, 3 Underwood Street, Circular Quay. Omakase is available to book for dinner – Tuesday to Saturday. 5:30 pm & 8pm sittings. From $250. Besuto.com.au

Frequently Asked Questions

Why is no soy and wasabi offered during my omakase meal?
Even though sushi and sashimi are being served, the chef is serving each piece of sushi so quickly and directly that the chef is applying the wasabi and soy to the sushi themselves. Watch as they brush the top of the fish with soy and dab a tiny amount of wasabi on the rice, under the fish. You should not need to add extra, and in fact, it can be insulting to the chef to add more. Bathing the bottom of the rice of your sushi in soy sauce is considered bad manners, as it is seen as detracting from the flavour of the fish.

Nobu, Sydney

Can an omakase experience accommodate my dietary needs?
Although there is often little variation once the chef has set the daily menu, some customisation is possible. Advise the restaurant when you book and remind them of allergies or aversions again as you sit down. They will let you know when you book if your allergy is possible for the chef. Japanese menus feature a lot of seafood and dashi so accommodating a no seafood request can be genuinely tricky.

What are the golden rules for chopstick etiquette?
Use your chopstick holder in between eating, rather than putting chopsticks on your plate. Don’t use your chopsticks to gesticulate or point; if offering food to someone to try, never pass food directly from your chopsticks to theirs. Rather place the food onto a small plate and let them pick it up.
Never touch communal or shared food with your chopsticks. The longer, slightly larger chopsticks are like sharing cutlery, never put these in your mouth.

Without a menu, how can I know what I am eating during omakase?
Omakase is often a no-menu situation, and you are expected to try new things. Attending an omakase experience with an open, trusting mind yields the best results.
There are Wagyu and tempura omakase that reflect the chef’s personal predilections and training, but in a standard luxury omakase, the format will include a lot of freshly caught seafood and will usually kick off with a delicate appetiser. This will be followed by a sashimi and sushi course, a savoury egg custard (chawanmushi) with meat and seafood, a cooked or blow-torched market fish, a soup course, and dessert.

Can I talk to the chef during omakase? What is the protocol?
Guests at an omakase experience are welcome to ask questions of the chef; in fact, interacting with the chef is part of the experience. It is considered polite to ask questions or inquire about the food so they can explain.

What is best to pair with omakase  in terms of drinks?
In general, wine and sake are a perfect match for omakase. Aged fish and vinegar have strong umami flavours so depending on which course you enjoy, different wine and sake will pair well. Dry chilled sake is a great choice. Amazing sakes are imported into Australia, so trust the restaurant to advise you and take you on a sake journey at the same time.  If you don’t like sake, drinking chardonnay, a crisp young riesling, or even a dry complex Riesling is also totally acceptable. All three styles help bring out the flavour of the fish. Champagne can also be good. Try a blanc de blancs— 100% chardonnay —for a great way to start the meal. As you progress, remember that sake is good for dishes with a strong taste, such as uni and eel.

Nobu, Sydney

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Can Italy’s Lake Garda Finally Compete With Como—or Will It Become a Victim of Its Own Success?

Crowded, cacophonous Lake Como is overflowing, filling its nearby villages and lakes with new luxury hotels and savvy, in-the-know travellers.

By Jake Emen 17/06/2024

The sun is shining down and your wooden Riva Aquarama boat is slicing through the lake. The crowd is beautiful, well-tanned and they like their spritzes. Sound like Lake Como? Almost. You’re about 150 kilometres southeast on the larger, yet less frequented, Lake Garda.

As the popularity of Lake Como has grown thanks to non-stop celebrity endorsements filtered down via social media, an in-crowd is discovering that Garda offers the same glitzy perks of its neighbour with far fewer headaches.

“Giorgio Clooney is to Como what Tom Hanks is to Garda,” says Katie Parla, author of “Food of the Italian Islands” and a tour leader across Italy. “Sure, Como is beautiful and charming, but Garda is equally talented, and some would say, more versatile and well-rounded.”

Grand Hotel Fasano, which turned 135th anniversary, is welcoming a new crowd.
Grand Hotel Fasano,

Long the preferred destination for Italians and other continental families, the secret of Garda has now well and truly been leaked. Investment is pouring in at Ferrari speeds.

On the hotel front, historic, legendary properties such as Grand Hotel Fasano (from USD$470)—which celebrated its 135th anniversary in 2023— are joined by a flock of newcomers. There is the new family-owned spa hotel Cape of Senses, a Small Luxury Hotels of the World member (from USD$628). Conti Thun (from USD$225) debuted as an on-vineyard wine resort last year. And this spring, Borgo Tre (from USD$640) opened a small collection of luxury apartment suites in a converted 18th-century farmhouse. (If you haven’t noticed already, a stay here is still considerably cheaper than say, Lake Como’s Passalacqua at USD$2,660 a night).

The region’s established properties are doing their best to stay ahead of the new arrivals, too. The mountain-top wellness haven Lefay Resort & Spa (from USD$460) is famous for encouraging its guests to wear their plush robes across the grounds from morning to night, as the saunter from treatment to treatment. It’s just unveiled a new, elevated room category dubbed Sky Suites that will speak to Como expats. These top-floor units are 1,500 square feet and come with a terrace hot tub, a private in-suite sauna and, of course, unimpeded views of the lake, mountains, and valleys beyond.

Lefay Resort & Spa is drawing wellness activists to the region.
Lefay Resorts

But change like this always comes at a cost. Locals and long-time visitors worry that the region’s newfound popularity puts it in danger of losing its distinctive atmosfera. Ironically, even the new guard hotels are concerned.

“We don’t want that, we’re not a mass tourism product,” says Cape of Senses general manager Alina Deutsch of any attempt to clone Como at Garda. “What is luxury today? It’s what people are missing from their lives, and that’s space and time.”

“Locals, like me, really hope that our beautiful destination will remain as authentic as it is now, even if international tourism is booming and new luxury properties are going to continue opening in the next couple of years,” added Alice Lancini, Grand Hotel Fasano’s sales and marketing manager.

But the scene in Lake Garda’s is already shifting. Lancini says that in the last three to four years, U.S. travellers have made the lake hotel the brand’s second strongest market after Germany. “Lake Garda is becoming more popular in the States as it’s much cheaper than Como, less crowded—still, for now—and it’s a completely different experience than Lake Como.”

Parla adds that the 50 kilometre-long Lake Garda has a natural protection from “becoming a Disneyland” overnight: its massive size makes it feel more like a sea than a lake at times.

“Como the town, Bellagio, and all the fancy hotels are beyond overcrowded and have become the playground of influencers generating their FOMO-inducing content,” she says. “I don’t see a way to enjoy the lake if you stick to those two towns, which most do…Lake Garda is so much bigger.”

Its other protection? Garda isn’t a first stop for first timers. After all, would you tell someone to skip the Eiffel Tower on their first trip to Paris, or forgo the Golden Gate Bridge in San Francisco? Icons are icons and that includes Lake Como.

The new family-owned spa hotel Cape of Senses just opened on Lake Garda.
Cape of Senses

“Lake Como is for romance and honeymoons, and lounging around on a boat and never leaving the confines of a luxury hotel,” adds Parla, noting that other lakes and villages attract a more active, creative and adventurous crowd.

So will Garda ever become Como? Lancini thinks it’s likely, and that’s why you should get there sooner rather than later. “Lake Garda is going to boom as a destination in the next three to five years,” she says. “Now is the time to take advantage and come to this beautiful destination before it becomes too crowded.”

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Kyoto Has the Most Michelin Restaurants per Capita: Report

There are 100 Michelin-starred spots in the Japanese city, serving some 1.5 million people.

By Tori Latham 17/06/2024

The residents of Kyoto, Japan, are positively swimming among Michelin-starred restaurants.

The Japanese city is home to the highest density of eateries ranked by the French tire company, including five three-starred restaurants, according to a new report from website Chef’s Pencil. With 100 Michelin-ranked spots and a population of almost 1.5 million, Kyoto has one restaurant for every 14,637 people.

Coming in a close second is—unsurprisingly—Paris: The city’s 122 Michelin-starred restaurants serve 2.1 million residents, resulting in one spot for every 17,235 people. (Paris also has the second-highest absolute number of Michelin-starred restaurants, behind Tokyo.) Third place may come as a shock: Washington, D.C., has ranked highly, with 25 restaurants for 690,000 residents, or one for every 27,582 people.

Of course, there are some caveats for the Chef’s Pencil report. The website looked only at cities with 500,000 or more residents. And the restaurants had to be located within the city limits, rather than the larger metropolitan area. The Michelin Guide itself often includes eateries in a broader region, so this list may be slightly more abbreviated than the official selection.

To address some of that disparity, Chef’s Pencil has also released a ranking of Michelin density in midsize cities, those with 100,000 to 500,000 residents. At the top of that list is Nara, Japan, which has 23 starred restaurants for a population of just 367,000 (one restaurant for every 15,972 residents). That’s followed by Maastricht, Netherlands (six Michelin-starred restaurants and 120,000 residents, or one restaurant for every 20,038 people), and Geneva, Switzerland (eight starred eateries and a population of 204,000, or one spot for every 25,494 residents).

And while France is the country with the most Michelin-starred establishments, Switzerland actually has the most starred spots per capita. The country’s 134 Michelin-starred restaurants serve a population of almost 9 million, or one for every 66,872 residents. The much smaller Luxembourg, with just 672,500 residents, comes in second for this metric: With 10 Michelin-starred restaurants, there’s one for every 67,250 people.

While many people travel to the areas with the most Michelin-starred restaurants, they may be better served by going to the areas where they’re the densest. Neither Kyoto nor D.C. may be called its respective country’s culinary capital, but both are teeming with Michelin-ranked spots relative to their size.

 

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Tyler, the Creator’s Golf le Fleur Teamed Up With Parachute for a New Bedding Collection

Available from today, the new line includes sheets, duvet covers, and even plush slippers.

By Rachel Cormack 17/06/2024

Tyler, the Creator is bringing his signature golfer style from the streets to the sheets.

The two-time Grammy-winning artist’s luxury brand Golf le Fleur has teamed up with U.S. outfit Parachute on a new line of bedding and accessories. The collaboration may not seem as natural a fit as, say, Tyler’s collab with Pharrell and Louis Vuitton or Globe-Trotter, but it did come about quite naturally. Apparently, the rapper walked into the Parachute headquarters in California unannounced and then spent hours with company founder Ariel Kaye. The two talked about dream bedding and the new collection started to form.

The limited-edition Parachute for le Fleur range is fun, whimsical, and a little unpredictable, just like Tyler’s own highly distinctive fashion. The curated pieces showcase an unexpected palette of pastels and le Fleur’s signature camo print, making more of a statement than the boring white sheet. Parachute says the designs are made of “the softest linen you’ll ever touch.” Crafted in Portugal from the finest European flax, the buttery material is also garment-washed for a perfectly lived-in feel from the first night. Linen is fit for both warm or cool sleepers, with an insulating quality that keeps you cool in the summer and warm in the winter. The light and airy material is also naturally eco-friendly, antimicrobial, and durable.

The duvet set in Geneva Blue with sheets and pillowcases in Blonde.
Jessica Schramm

Starting at USD$69, the linen bedding is available in the elegant hues Geneva Blue, Jade, and Blonde. The Blonde is adorned with a subtle leopard print, too. The sheets, sham sets, duvet covers, and pillowcases come in a range of sizes, from standard to king.

The Shearling Slippers.
Jessica Schramm

The line also includes statement pieces such as a striking spherical pillow (USD$109) made from 100 percent shearling wool and a cozy throw woven from baby alpaca wool for extra fluffy softness (USD$299). The star of the collab has to be the plush slippers (USD$109), though. Made from 100 percent shearling, the wool clogs are “like fluffy clouds for your feet,” according to Parachute. Available in multiple sizes, the unisex kicks feature sturdy foam soles and are comfortable enough for all-day wear.

You can shop the collection now on the Parachute website.

 

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