Leave Some of the Mystery in the Glass

This morning I woke up to a fun article about vineyard microbial activity in the New York Times.  Yes, I just typed that.  In short, the article (link here) – proposes that there… Continue reading →

Terroir as Opportunity and Potential..

Perhaps terroir is best explained as the opportunity for a site to express, through climate (big and little), weather, soil, aspect and light-handed* vineyard management, its potential^.  And for the anti-flavor elites, terroiristes… Continue reading →

Are We Just Talking to Each Other?

Over the past few months I have been immersing myself in wine books. The main motivation for my crash course on the social and economic history of wine has been threefold.  First of… Continue reading →