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“What Happens If You Take Good Wine, And Force Carbonate It?” #winestudy

Alex Pitts and Abe Schoener at the "Essex St Alumni Association" loft where Schoener holds tastings, photo by author
Alex Pitts and Abe Schoener at the “Essex St Alumni Association” loft where Schoener holds tastings, photo by author

I profiled the philosopher-turned-winemaker Abe Schoener for Food Republic; it’s a long article that was researched over the course of three separate visits (and tastings) with him and others in his circle. It all started with the question above; I confused his “Blowout” for a naturally sparkling wine when I was researching an article about pét-nats, and then I was just so intrigued that I had to learn more. Turns out, I am one of many who finds Schoener, and his approach to wine, fascinating and engaging. Read the profile here

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