Red and White and Roero All Over

Notes from my week in Piemonte, plus this week’s favorite stories about food, wine, and culture

Oct 1 • Meg Maker

14

5

4

September 2026

Heading Out

Preparing to jump to Italy next week, plus this week’s favorite stories about food, wine, and culture

Sep 19 • Meg Maker

18

9

1

What Flavor of True Are You?

Writers on Substack work in a range of nonfiction’s literary sub-genres. Choose wisely.

Sep 16 • Meg Maker

7

2

Do the Right Work

Authenticity in wine writing, plus this week’s favorite stories about food, wine, and culture

Sep 11 • Meg Maker

20

7

6

Who Holds the Mic

This week’s favorite stories about food, wine, and culture

Sep 4 • Meg Maker

12

3

6

M is for Method

The winemaking method speaks volumes about what you’ll find in the glass

Sep 1 • Meg Maker

10

7

2

August 2026

Wine Gets a Category

A new way to find wine writers on Substack, plus this week’s favorite stories about wine, food, and culture

Aug 28 • Meg Maker

19

12

2

More Cafeterias, Please

We don’t know what we’re missing

Aug 25 • Meg Maker

14

4

4

Re-entry

Reflections on La Rentrée, plus this week’s favorite stories about food, wine, and culture

Aug 21 • Meg Maker

12

9

4

L is for Lexicon

Formalizing the language of wine

Aug 11 • Meg Maker

10

2

4

The Beginning, The End, and Things in Between

This week’s favorite stories about food, wine, and culture

Aug 7 • Meg Maker

13

7

5

July 2026

K is for Potassium

Potassium is essential to viticulture and winemaking

Jul 29 • Meg Maker

11

3

4