Note from Karen MacNeil: My friend the geologist David Howell, a former scientist with the United States Geologic Survey and now a visiting instructor on geology and wines at Stanford University, has become our go-to… Continue reading
Montalcino may be one of the most beautiful places in Tuscany. The town itself sits bathed in sunlight atop a large hill, with sweeping vineyards and forests descending from it in flowing circles like the… Continue reading
John Terlato is more than a man on a mission. He’s a man possessed. Terlato, the co-owner of Chicago-based Terlato Wines, has spent the last 15 years trying to elevate the family’s crown jewel in… Continue reading
A WineSpeed reader recently sent me this article: Shitting Good. That’s What I Like About Natural Wine. In addition to the crude title (unless maybe the wine had a weird manifestation of Brettanomyces?), the piece… Continue reading
Sauvignon blanc is one of the few grape varieties that makes delicious wines all over the world. (Most varieties are confined to just a small handful of places). But where did it come from? Who… Continue reading
I’ve recently tasted a slew of mind-blowing Napa Valley cabernets—wines that stop you in your tracks; wines that make you wonder how wine can taste and feel that damn good. And of course, these wines… Continue reading
For the last 20 years, California sauvignon blanc has been mostly stuck in a rut. No matter how many sauvignon lovers prayed for a leap in quality, none came. Until now. The emergence of “Super… Continue reading
Over the last couple of years, the increase in rosé sales has been so astronomical that wineries you’d never imagine making a rosé are making one. (Harlan and Screaming Eagle are still holding out). The… Continue reading
Yesterday, I had the honor of giving the commencement speech at the Culinary Institute of America at Greystone for the students in the Accelerated Culinary Arts Program and Wine and Beverage Graduate Certificate Program. The… Continue reading
No country’s wines have been stereotyped more than Australia’s. When we think of them, we often think: big, thick, soft, and simple. But Australia makes scores of beautifully delineated, complex wines that are both structured… Continue reading
