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Vegetarian, For Now

Being alive means deciding what to eat

Dec 17, 2025 • Meg Maker

That Time I Played Chef at the CIA

My two-day culinary romp through the teaching kitchens of the Culinary Institute of America

Nov 25, 2025 • Meg Maker

Epokale: Sweet Gewürztraminer for the Ages

The author visits Alto Adige to taste a novel wine aged for seven years in an ancient silver mine

Nov 5, 2025 • Meg Maker

Just Sit and Watch

A lesson in observation from a not-so-stranger.

Aug 27, 2025 • Meg Maker

London, Backward and Forward

Revisiting London with pen in hand

Jul 21, 2025 • Meg Maker

The Wine Comes First

Wine has been grown on this Tuscan hilltop for centuries. Not the same wine.

Apr 23, 2025 • Meg Maker

An Apologia for Terroir in an Era of Tribalism

The fashion for political tribalism suggests terroir might be a concept for a closed élite. Not so.

Mar 23, 2025 • Meg Maker

The Piedmont Diaries

Notes and sentiments from four days tasting wines in the cradle of the Alps

Mar 16, 2025 • Meg Maker

Genotype, Phenotype, and the Essence of Wine

Wine is a constellation of traits fixed and mutable. The taster must understand both.

Mar 1, 2024 • Meg Maker

In Sagrantino’s spiritual homeland, producers embrace the charms of this charismatic grape

Dec 20, 2023 • Meg Maker

Cider Can Learn From Wine’s Lexical Missteps

Cider commentary can profit from active efforts to rethink the lexicons of wine

Nov 26, 2023 • Meg Maker

A hand-drawn visual essay about Port’s past, present, and unseen future

Jul 14, 2023 • Meg Maker

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