A Conversation with Eleanor Léger of Eden Ciders
Eleanor Léger talks about natural cider making, cider terroir, and the state of the craft
Features
Fable Farm Fermentory: Singular Vermont Ciders
Fable Farm’s wild-fermented ciders are elegant, savory, complex, food-loving — and nearly indefinable.
Wise Bees, Novice Keepers: A Natural Beekeeping Tale
A hive is more than a box of bees.
How to Write about Wine; or, Why Bother to Write About Wine at All
Veteran wine writer Fredric Koeppel considers why wine writing matters
Five Vermont Poems
Poems in four seasons by Vermont writer Hannah Silverstein
At Home at the Table
When dinner is a pilgrimage and each course prompts reflection, the meal ends up being about more than just food
Eat Your Turnips
An American cook and gardener translates some curious Italian gardening advice to her New England home terroir
Suzy-Q
Sweet memories of days at the lake.
My Journey to Terroir
How might we produce a wine that contributes meaningfully to the world library — a wine not just with personality, but with identity?
Introducing Terroir Letters
This new column features guest authors’ essays about food, wine, and place
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.