Reading List: January 2, 2022
This week’s recommended stories on food, wine, farming, and community
winemaking
Barefoot in the Douro
I’d come to the Douro to see port being made. Now it was my turn to help make it.
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.
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?
Making Wine More Sustainable
Three small ideas (that are easier said than done)
A Conversation With Vasco Croft of Aphros, Part One
The biodynamic winemaker on philosophy, technology, modernity, and his young but vital project.
A Conversation With Vasco Croft of Aphros, Part Two
The conversation continues, mostly about the translation of substance into essence.
Black Spirit, Bright Wine
The luminous wines of Ànima Negra reflect Mallorca’s shimmering, indigenous soul.
Oregon Pinot Noir, Sustainably Made
Wines from small producers committed to sustainability in the vineyard and the cellar.
I’d Say A Lot: Heritage and Diversity at Parés Baltà
A glimpse of the buzzing, thriving, chaotic vitality of Parés Baltà, and of the family who makes the wines.
A Tasting and Conversation With Dan Petroski of Massican
Dan Petroski’s white wines are elegant and animated, creating a delicious frisson.