When writing about food, probe five main questions
My introductory remarks from a panel session on rethinking the language of wine
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.