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Chasing Aged Bordeaux
Tasting two 1995 Bordeaux wines, one fine, the other faulty. But how?
9 hrs ago
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Meg Maker
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New Tech, Novice Drinkers, Pinot Talk, Vermouth Summer, Transhumance, and Humanizing Wine
This week’s favorite stories about food, wine, and culture
May 14
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Meg Maker
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A is for Acid
Acidity contributes to a wine’s freshness and texture
May 13
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Meg Maker
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Vermont Wine Grows Into Its Future
Collaboration, strong narratives, and a hospitality mindset are propelling this young region forward
May 11
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Meg Maker
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Brunello, Biodynamics, Press Trips, a Fellowship, and The Theory of “Post-natural” Wine
This week’s favorite stories about food, wine, and culture
May 7
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Meg Maker
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Taste of Change
A palate learns. It also teaches.
May 4
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Meg Maker
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April 2026
Blouge, Beer, Failure, Frost, and Drinking Local Wine
This week’s favorite stories about food, wine, and culture
Apr 30
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Meg Maker
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Vines With a View of the Tyrrhenian Sea
Notes on notable wines from Bolgheri and the Aeolian Islands
Apr 28
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Meg Maker
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Maple, Markets, Drones, Blends, and Forty-dollar Chicken
This week’s favorite stories about food, wine, and culture
Apr 23
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Meg Maker
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Lucia in the Sky
White, rosé, and red bottlings from Lucy Wines, with profits to charity
Apr 21
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Meg Maker
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Cheese, Taste, Language, Snacks, and Cleaning Out Your Pantry
This week’s favorite stories about food, wine, and culture
Apr 16
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Meg Maker
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Red Wines from Saumur Champigny, Irancy, and the Applegate Valley
Notes on the best wines from recent tasting
Apr 14
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Meg Maker
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