Barefoot in the Douro
I’d come to the Douro to see port being made. Now it was my turn to help make it.
Essays
Hamburgers
A family makes its own traditions
Suzy-Q
Sweet memories of days at the lake.
Four Kingdoms and a Place: Committing to Wine of Terroir
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.
Some Lessons on Beauty and Terroir
Arguments and revelations, courtesy of Müller-Catoir’s luminous Rieslings.
Toward a New Lexicon for American Wine
We need a shared language to describe not just where, but how a wine was made
Young Red Wine, Wise Red Wine
Evaluating a young red wine is an exercise in prognostication: Is the wine worthy? Also: Is the exercise worthy?
Blending: A Rumination, Prompted by The Discussion
Blending is about more than attaining equilibrium
Getting Closure: Tasting 2010 Clos Roche Blanche L’Arpent Rouge
Lessons from opening a singular bottle—too late
Backward and Forward: Tasting Napa Cabernet Sauvignon, 1974 to Now
Snapshots from four decades of Napa Cabernet Sauvignon teach us something about taste, and tasting.
Tarentaise: An Alpine Style Cheese, Uniquely Vermont
The Tarentaise recipe mixes tradition and innovation to create something wholly new.
What The Land Can Yield
Reflections on cooking an all-local Thanksgiving dinner