Pinot Noir, Nebbiolo, and the Affinities That Belie Origin
A rumination on Pinot Noir, Nebbiolo, and what we learn by tasting.
Features
Pinot Noir, Here and There
Eleven stand-out American Pinot Noirs, wines whose fine details and ruby-citrus acidity make them brilliant dining companions.
Held In Thrall: An Interview with Ed Thralls of Thralls Family Cellars
Ed Thralls is producing elegant, beautifully structured Pinot Noirs that show both polish and elan. Here, an interview with tasting notes.
Countdown to Burgundy: Emily Spillmann Recommends
Producers might put Burgundy’s terroir into bottle, but how should they put it into words? Wine communications scholar Emily Spillmann weighs in.
Countdown to Burgundy: Alice Feiring Recommends
Wine writer and natural wine advocate Alice Feiring suggests how to find the best old-fangled producers in Burgundy.
Countdown to Burgundy: Damien Casten Recommends
I’m headed to Burgundy in June 2014. It’s my first trip, so I’m gathering advice from those who’ve gone before.
La Garagista: Real Vermont Wine
Real wine from Vermont? Perhaps improbable, but clearly not impossible. La Garagista’s wines are proof.
Divining Ferrari’s Substance and Style: A Comparative Tasting of Twenty-four Traditional Method Sparkling Wines
Ferrari’s wines stand tall among the world’s best méthode traditionnelle sparklers.
Opening the Trentingrana
September landed me in Trento, Italy, a guest of renowned sparkling wine producer, Ferrari. Their wines are magnificent (on which more later), but the trip…
On Wine Criticism, Intentionality, Terroir, and Aboutness
When I judge a wine critically, I ask myself the usual questions about its color, aromas, flavors, textures, finish. But I also probe the…
Maker Honored With 2014 Millésima Award
Maker’s Table, authored by Meg Houston Maker, is selected as a Top Ten Wine News Blog in the Millésima Top Wine Blog Awards 2014.
Kieran Robinson: A Syrah, An Interview
Kieran Robinson’s 2009 Syrah is a vibrant, handsome wine, a European-style Syrah with California sentiments. Here, an interview with tasting notes.