The End of Nature?
If any industry should be panicked by Donald Trump’s decision to disengage the United States… Continue reading
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Erogenous Zones, Monks, and the Mystery of Wine
For the approximate 8,000 years of wine’s existence, terroir has been the underlying principle by… Continue reading
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Edition 163—A New Edification of Krug
Earlier this year, Margareth (Maggie) Henriquez, the President and CEO of Krug Champagne, came to… Continue reading
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History & Hedonism—The Wine to Drink on July 4
Astrophysicists say that the two best states to be in are wrong or confused, because… Continue reading
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“WINE– IT’S JUST LIQUID FLAVOR” Join Me at the National Restaurant Show May 20-23, 2017
This weekend, I’ll be joining Oneida at the National Restaurant Association show in Chicago to… Continue reading
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Sometimes a Great Notion—The Wines of Chappellet
I think about wine tastings the way I think about men. Some are pleasant. Some… Continue reading
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What is Elegance in Wine?
I often hear people say a wine is elegant; and I describe certain wines that way… Continue reading
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The New Four-Letter Word: Ripe
The wine industry’s new four letter word is ripe. Listen to any vintner or winemaker… Continue reading
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Pinot Hits New Heights
I once asked Luke Smith, owner/winemaker of Howling Bluff winery in the Okanagan Valley of… Continue reading
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Should You Give Your Kids Wine?
In the Napa Valley where I live, most kids taste wine. I remember my own… Continue reading
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Of Severity and Beauty–Littorai Pinot Noir
It’s hard to see biodynamics. A vintner says his vineyards are biodynamic. But a casual… Continue reading
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The Best Simple White?
“We think grillo (GREE-yo) will be the next pinot grigio.” That was Antonio Rallo talking.… Continue reading
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