Barefoot in the Douro
I’d come to the Douro to see port being made. Now it was my turn to help make it.
I’d come to the Douro to see port being made. Now it was my turn to help make it.
A family makes its own traditions
Sweet memories of days at the lake.
Without the farmer there would be no farm. There would be no food. And, to our focus today: Without the farmer, there would be no wine.
Arguments and revelations, courtesy of Müller-Catoir’s luminous Rieslings.
We need a shared language to describe not just where, but how a wine was made
Evaluating a young red wine is an exercise in prognostication: Is the wine worthy? Also: Is the exercise worthy?
Blending is about more than attaining equilibrium
Lessons from opening a singular bottle—too late
Snapshots from four decades of Napa Cabernet Sauvignon teach us something about taste, and tasting.
The Tarentaise recipe mixes tradition and innovation to create something wholly new.
Reflections on cooking an all-local Thanksgiving dinner