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Wine needs a Nordic Food Lab

Erika Szymanski
Features
5 min read
Wine needs a Nordic Food Lab. I’m not making a call for mealworm merlot or even necessarily for reclaiming ancient, lost grape varieties. I’m saying that wine needs a space for really off-the-wall research, done very well and in full view. If mealworm merlot just threw you for a loop

Seven Summer Wines for a Sicilian Dinner

Elisabetta Tosi
Features
4 min read
“Our Sicilian wines are ideal for people on diets, those who need minerals for sports practice, and for people with high blood pressure. You don’t even need to add salt to the water when you're cooking pasta, a good Inzolia wine is flavor enough, itself!” Giacomo Ansaldi, winemaker at Fazio

El Dorado is worth searching for

W. Blake Gray
Features
5 min read
The divide in California wine seems simple: the coasts are cool, the interior is not. But then there's El Dorado. El Dorado doesn't neatly fit into any category. It's much cooler than most of California's interior because it's so far above sea level. In fact, the Fair Play subappellation, which

From grape to grain in Greece

Simon J Woolf
Beer Reviews
3 min read
When it comes to 21st century microbrewers, I have a certain image in my head, probably heavily based around the world's most famous “Gypsy brewer” Mikkel Borg Bjergsø. Hailing from Scandinavia and sporting a resplendent fisherman's beard, Bjergsø is a defining figure in today's dynamic microbrewing world. Sophocles Panagiotou, master brewer

What do you really think of that wine? Ask your brain.

Erika Szymanski
Features
6 min read
Surely we've all met someone, or been the someone, who asks whether that expert really discerns purple peaches and cassis in that merlot-cabernet blend. Even if we trust in someone's sincerity, are they really feeling it or have they just convinced themselves? Then we layer the imprecisions of language on