In our culture, bubbly wines are too often reserved for special occasions or celebrations. But I strongly believe that, first of all, every day should be celebrated just a little bit, and definitely with delicious wine and food–and secondly, sparkling wines can be handcrafted, terroir-expressive wines with incredible flavor and personality. Bubbly is also fun… Continue reading Bubbles & Eggs at Egg Shop Nolita, March 15th
If you have never experienced a “serious” rosé–made with just as much care and consideration as any red wine, and with aging potential–then please check out my guide to some very interesting pink wines on Vine Pair, and seek out of these delicious bottles. Read here! In a similar vein, I wrote about age-worthy rosé for the… Continue reading More In “Rosé Is Real Wine”
Double-header today! On Food Republic, I have a story about the natural wine scene on Manhattan’s Lower East Side. A loooot of drinking research went into this! And I collaborated with Erika DaSilva, a talented illustrator who also works as the general manager at Wildair. Read here. In the August issue of Wine & Spirits, you can find… Continue reading Natural Wine on the Lower East Side / Aged Rosé
Catching up on updating this site with some of my recent coverage! I wrote about the deliciousness that is Picpoul, a truly underrated grape / appellation, for Food Republic. There are, in my mind, three white wines that are truly knock-out with oysters (excluding the whole sparkling category): Chablis, Muscadet, and Picpoul. And guess what–Picpoul… Continue reading Picpoul + Limoux, Two Languedoc Appellations To Know
the answers to these questions, and more, in my latest articles… “Are Americans Doing The Wine Bar Thing Right, And Does It Matter?” for Eater & “How To Judge A Rosé By Its Color” for Saveur Let me know any questions, thoughts, story ideas in the comments or by reaching out over e-mail–my full name… Continue reading How To Judge A Rosé By Its Color? And What, Exactly, Is A Natural Wine Bar?