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The Wine Guy in the Real World

Ben Carter
Features
4 min read
Wine chats should sound more like The Office than Sideways I can talk about Japanese efficiency methods all day but most people doze off after 30 seconds.  However, when it comes to wine, people are instantly and totally engaged.  Particularly if there’s the chance of me sharing some samples with

Grace and Poise in Alto Piemonte

Christina Pickard
Features
10 min read
In this series, we take a look at three of Piedmont’s most fascinating and diverse wine regions by exploring what this historic and traditional corner of the wine world looks like today, and highlighting some of the off-the-beaten-track producers quietly shaping the region’s future. In the third and final part

Whiskey. Bacon. Need we say more?

Michelle Locke
Features
2 min read
Meat and whiskey lovers have known for a while that pork and rye are a great pairing. Templeton Rye is taking the match just a bit further, raising heritage pigs on spent mash left over from the distilling process. The idea formed when Scott Bush, president and CEO of Templeton

Maryland: not just for crabs anymore

W. Blake Gray
Feature Stories
6 min read
I grew up in Maryland enjoying the bounty of the region, particularly crabs, oysters, and when I was little, good pitching and defense. I didn't become a wine drinker until I moved away. When I visit, crabs are always on the agenda, but I never bothered to even taste a Maryland

A whole bunch of hot air

Simon J Woolf
Feature Stories
3 min read
Winemakers love to talk about “terroir expression” - a slippery phrase, but for me it readily translates into variety, regionality and interest. Small artisan producers often adopt and justify traditional, low intervention techniques to achieve that expression. For example: Wild yeasts produce more complex ferments Unfiltered wines are more vibrant