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.
Features
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?
Sicily is Delicious
Sicily’s sunny terroir yields flavors what will brighten kitchens everywhere
Ploughgate Creamery Butter, Cultured on a Vermont Farm
In Vermont’s Mad River Valley, Marisa Mauro cranks out delicious cultured butters
Blending: A Rumination, Prompted by The Discussion
Blending is about more than attaining equilibrium
Announcing Terroir Review
This award-winning publication gets a fresh name, plus an expanded scope and mission
Sparkling Wine For Old Year and New
The turning of the year calls for a special libation
Loving The Chill: Reviewing The NewAir Wine Cooler
Using this two-zone cooler demonstrates the luxury of having wines ready at ideal serving temperatures
Bottling the Wind: Petaluma Gap Is Wine’s Newest Place
This winegrowing region, known for distinctive Pinot Noir, Chardonnay, and Syrah, has at last earned a name of its own
Tavel: The Fourth Wine
This rich and varied wine region has a dark pink signature