Features

This is the second in a two-part series on Ruchè this week on Palate Press. See Joe Roberts's profile of some important Ruchè producers here. The Ruchè wine we’re drinking these days is actually a new red wine, produced in seven small towns in northern Piedmont, Italy. It was created in the late

This piece by our resident wine science specialist was short-listed for the Born Digital Wine Awards in the Best Investigative/Journalistic Wine Story. Erika ended up winning in this category, but for a different technical piece, published on her own site.  Stanford linguistic professor Dr. Dan Jurafsky's recent book on The Language of Food:

Staff writer and Pacific Northwesterner Mary Cressler explores the controversial nature of discussing Oregon's clones of Chardonnay in this piece from March. Oregon’s controversial history with chardonnay clones culminated into one question earlier this month: do clones matter when it comes to chardonnay? We were there to find out at the fourth