Recently, an article came out in the New York Times that really upset me; in fact it upset just about everyone I know and respect in the wine world. It was an opinion piece by a writer I know, someone I’m friendly with. My first reaction upon reading it was to feel betrayed. This is someone… Continue reading The Article About Wine We All Hated, And The One You Need To Read
Most of the time, I hate being a “wine writer.” What I mean is: I wish I could write anything but journalism about wine: a poem, a novel, might better convey the aspects of wine that I really want to talk about. It’s extremely difficult, in today’s media climate, to do justice to truly great wine,… Continue reading Why I Wine Write
In the February issue of Wine & Spirits Magazine, I have a piece about a group of micro-négociants (meaning, they purchase fruit instead of owning vineyards, but not at a massive scale) calling themselves the “Zoo Biscuits,” which is what South Africans call animal crackers. South Africa’s wine industry goes back to the 16th century, but it’s… Continue reading The Zoo Biscuits: A Group Of Winemakers (Not Children’s Cookies) Defining The New South Africa
I am desperately in love with the city of Paris. If I could do really anything in my life, I would move there to write a novel, and I don’t care at all if that sounds like a cliché. To substantiate it a bit, I do think that France right now is a really interesting… Continue reading Just Another Excuse To Write About Paris
Recently, PUNCH (one of my fave websites about booze) published a really thoughtful essay on how female winemakers are portrayed differently than their male counterparts. Specifically, the author is talking about so-called “rebel” winemakers, who are working independently (no corporate funding), and often making low-intervention, natural wines. The author is pointing out that, when it… Continue reading Writing About Women In Wine
Last week, I wrote on Eater Drinks about the cocktail program at Betony, in NYC. It really goes above and beyond most restaurant bar programs, partly because general manager Eamon Rockey devotes so much time and energy to crafting each ingredient in every cocktail — but also because he personalizes every drink, to an incredible extent.… Continue reading A Baker/Blogger/Butcher-Turned-Author, Plus Cocktail Craziness At NYC’s Betony
I understand, roughly, what you were going for. Let’s make fun of the rich, and their excesses, hahaha, by sending a writer who has a degree from a top university (specifically, Oxford) to dine at obscenely expensive restaurants and make fun of how ridiuclous they arefor a magazine read mostly by privileged people — because… Continue reading Dear Harper’s: I really hate this article, here’s why.