Meg Maker

The Wines of Domaine Philippe Chavy

Philippe Chavy’s wines present a delicious balance between opulence and verticality. Here, notes on eleven of his wines, from village to premier cru.

We talked about wine journalism, taste literacy, and making a living doing what you love.

Crémant d’Alsace’s creamy texture, savory heft, crackly citrus acidity, and affordable prices are cause enough for celebration.

Polished yet food-friendly Pinot Noir and Chardonnay from Carneros.

A bottle from a tiny lieu-dit in Nuits-Saint-Georges reminded me what wine’s truly made from.

Davis Bynum’s Jane’s Vineyard Pinot Noirs are blithe and luminous—and offer a delicious lesson in the effect of clonal selection.

These Oregon Pinot Noirs are ripe with voluptuous acidity, shimmery minerals, and a forest-earthiness that keeps the fruit in perspective.

Substantial white wines do belong on the winter table.

A great wine has an element of surprise, has found new ways to leave its imprint on you. Here are three.

A primer on pairing cheese with sparkling wines

A rumination on Pinot Noir, Nebbiolo, and what we learn by tasting.

Wines of the Week, a study in acid: From Ridge, Wente, Matua, and Erath wineries