It’s Just Complexity: A Conversation with Teddy Weber of Tin Hat Cider
Teddy Weber blends wild and heirloom apples into complex, aromatic elixirs that tell a story of their place
Features
At Château de Poncié, Start With The Soil
In Fleurie, an ancient wine estate is being revitalized by a jolt of biodiversity
Biodynamic in Bordeaux: “The Secret is to Work”
In a region dominated by conventional viticulture, here are three small estates that embrace biodynamics
Renovating Cider
At Windfall Orchard, Brad Koehler is reviving century-old trees to produce exceptional farmstead ciders and perry
Artful Wine: A field report from Emilia-Romagna
The new generation is working with traditional grapes and ancient techniques to make wines that feel all-new.
Meg Houston Maker Wins International Wine Writing Award
“Toward a New Lexicon for American Wine” takes first place in the 2018 Born Digital Wine Awards
A Rare Glimpse Inside the Cellars at Jasper Hill
My visit with co-founder Mateo Kehler offered a rare look inside Jasper Hill’s remarkable cheese aging vaults
Barefoot in the Douro
I’d come to the Douro to see port being made. Now it was my turn to help make it.
A Walk Amongst the Mushrooms
A cook and forager finds his reward
Hamburgers
A family makes its own traditions
A Conversation with Eleanor Léger of Eden Ciders
Eleanor Léger talks about natural cider making, cider terroir, and the state of the craft
Fable Farm Fermentory: Singular Vermont Ciders
Fable Farm’s wild-fermented ciders are elegant, savory, complex, food-loving — and nearly indefinable