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Alicefeiring
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Last week there was a weed conference in New York City. I put a request into my publicist friend attending, "Edibles!" Instead she invited me to an after-party, complete with secret password, in a not-so-secret place in Tribeca. There would be infused cocktails. I surveyed the options, even though it was vividly chick-red, I went with the Strawberry Fields Forever, seduced by the promise of rhubarb. No surprise to anyone, everyone wants a piece of the upcoming new business that has saved Colorado's financial ass. The pot industry. This past January, I participated in a Market Disruption panel lead by... Continue reading
Posted 3 days ago at The Feiring Line
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In this month's The Feiring Line I took a swan dive into the hype aroundMount Etna. Do they really have it all together or is it a work in progress. Want to take a peek? And.....for the rest of the copy... And for a little visual Etna Gallery Salvo Foti unlocks Bosco That's right, Frank Cornelissen. Eric Nairoo of Vino di Anna makes us lunch The rocks between the vines and Etna? The lave flow from 1981. Impenetrable. In about 200 years it will only begin to start to break down. Rumor has it that a Californian has planted. Below?... Continue reading
Posted Jun 20, 2016 at The Feiring Line
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I came across a video with "the kvevri" Giorgi Barisashvili. He's a wonderful man, historian and keeper of the faith, featured in For the Love of Wine, which by the way was featured as a Summer Read in the New York Times. The video takes you on the history, practice and lost grapes in modern Georgian winemaking. It's a wonderful 20-minute tutorial. Continue reading
Posted Jun 16, 2016 at The Feiring Line
Hello Gabriel, Thanks for your contribution. To clarify: The Zimmermanns were a large family spread throughout the Tokaj region. Lipot Zimmermann, seems to have been Gerry's grandfather's grandfather. One of Lipot's sons was Adolph Zimmermann (Gerry's great grandfather). The family is fairly certain that he was the one who built the family compound that is now headquarters for Royal Tokaji. Susy's father owned both the Szt. Tamás and Nyulászó vineyards, in the Mád commune, as well as others spread out. They hold copies of deeds from the 1800s. The Oster's have documents for their vineyards, indeed, as Gabor's site states, scattered over the area. I'm sure it seemed like news from the RT management, but as far as local knowledge and local employees, it was not. Nevertheless, this is a big step forward and pleased this was resolved and now publicly acknowledged.
Toggle Commented Jun 15, 2016 on The Jewish Winemakers of Mád at The Feiring Line
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I came to caring about Jews and wine early in life but I came to Aszu, the great botrytized wine of Hungary late. I was working for VOS, trying to be a salesperson. I flunked. But I did get to know another aspect of wine, develop more knowledge that served me later, and learned to sneak into the fridge for a little afternoon delight. That would have been a hit of the Tokaji Victor imported. Acidity through the roof made this elixir palatable to me who prefer bitter to sweet. But while I've never written about it--or visited Hungary, I’ve... Continue reading
Posted Jun 12, 2016 at The Feiring Line
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At the 2015 Ballymaloe House, KerryGold Literary Festival. I was asked to be on a soil panel, and was too shy to join the others--a move I now regret. There were indeed some ideas I could have pitched into the fire. But being the audience and giving the speakers my full attention was a gift. I hung on every word and now I can share the words with you. You'll want to click that link and listen to why the soil is the gut of the earth. Wait! But first you might want to check out this primer. Continue reading
Posted Jun 1, 2016 at The Feiring Line
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From December's The Feiring Line. The rest is for the subscribers to The Feiring Line, the only independent, reliable source for natural, organic wines. How and what to drink and what issues you need to know about. --Alice Continue reading
Posted May 23, 2016 at The Feiring Line
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The NEXT two people who sign up for the newsletter, get it for a mere $50 (instead of $68) AND a copy of the new paper back release of Deirdre Heekin's fabulous book --(sorry, all gone!) HOW? Sign up for the newsletter. Write me an email (hit the contact button above) and tell me, I want the book! I'll credit you back the $18 discount. Also send along your snail address so we can get it to you. THIS OFFER ENDED MONDAY, MAY 9th. But why should you trust me about the book (or my newsletter?). Here's what Eric Asimov... Continue reading
Posted May 6, 2016 at The Feiring Line
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With the weather having devastated so much of Burgundy this season, thoughts are with that region, bursting with life in so many other ways. I loved writing this piece for the World of Fine Wine--pondering what is this thing called Burgundy and is it alive or a museum piece? From Tomoko Kuriyama's FB page, of vines at Chandon de Briailles Please click on the images to make them readable. AND remember--for the definitive guide on natural wine, you do need to subscribe. As Eric Asimov said. Continue reading
Posted Apr 30, 2016 at The Feiring Line
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The night before Passover, about to dip a hunk of sourdough into olive oil, I started to smell a memory; hunting through the darkened house with my grandfather and a candle, a feather and a paper bag. In an inside-out retelling of Hansel and Gretel, my grandfather and I sought the crumbs hidden in corners by my grandmother. That was very long ago. I was as mystified as a teenager just as I was as a precocious baby. The next day, I was in Long Beach with my mom. Just the two of us instead of the crush of relatives... Continue reading
Posted Apr 27, 2016 at The Feiring Line
Read about my drinking horn and kitchen tub in the New York Times, by the lovely Ligaya Mishan. http://www.nytimes.com/2016/04/20/dining/drinking-horn-georgian-wine-alice-feiring.html?ref=dining Continue reading
Posted Apr 19, 2016 at The Feiring Line
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When in Verona on the eve of April Fool's Day I remembered a line I wrote in my playwriting days, "I wasn't brought up with me in mind." Why? There we were in the Crowne Plaza in Verona, 50+. This was the welcome for all wine judges for the Five-Star and Wine Without Wine Awards. We waited for dinner, but first the intros from all. When it was my turn, all I could think of was that people were hungry and the introductions could take an hour. So I took it upon myself to be brief, "I'm Alice Feiring and... Continue reading
Posted Apr 18, 2016 at The Feiring Line
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Looking for updates, reviews and interviews on the new Georgian wine book? Please head over to my FACEBOOK PAGE. Continue reading
Posted Mar 29, 2016 at The Feiring Line
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In some countries like Canada, a wine can be prevented from exportation merely because it doesn't taste conventional. Outrageous, stupid. Oh those bureaucrats. But let's talk about the French. We can be thankful that the French don't interfere on that level. But man, they sure are not perfect. France's system is the big daddy of legislating what is allowed to be planted where. They also have perfected the wine tasting committee to ensure wines that are qualified get the dignified appellation label to put on their bottle. Trouble is? They are constantly screwing up the notion of what is qualified.... Continue reading
Posted Mar 28, 2016 at The Feiring Line
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I found myself thinking of Canada and the wines that I discovered on my last trip there. So, thought it was apt to share with you some pages of The Feiring Line. Remember, I barely blog anymore, so if you want more of this, subscribe. Continue reading
Posted Mar 13, 2016 at The Feiring Line
It is. It's a wonderful opportunity.
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My journey through the country of Georgia, full of people I adore, the wines, the characters, the drama, the silk worms, the homeopathic remedies, the food, the adventures and a special guest appearance by Stalin's last remaining winemaker. It's true. You can read a little about it at the Wall Street Journal in Lettie Teague's profile, and on The Street and on Elaine's Hawk Wakawaka Wine Reviews... but just go ahead and buy the book! Continue reading
Posted Mar 1, 2016 at The Feiring Line
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To all of my winemaking friends, and you know who you are, wherever you live, wherever you make wine, I would love you to consider sending your wines to the Free Wine award at Vin Italy 2016. Organic. No adds (but there is the category for 20ppm tops addition). But, all love. When I was asked to chair this award. I thought about it carefully. It was a great honor. I was told I could choose the parameters for the judging as well as what kind of wine was eligible. But then why did I have to think about it... Continue reading
Posted Feb 22, 2016 at The Feiring Line
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Spaceship Vin Naturel Lands in NYC Last weekend in February. Book your hotel rooms! Sure there's the massive Glou, but also worthy of your attention is a smaller tasting, Les Vins Libres. Listen up. David Lillie and Chambers Street Wines (with plenty of help from Pascaline Lepeltier) are sponsoring a fabulous wine tasting with plenty of superstar vignerons. This group, Les Vins Libres have been doing their own thing around Europe for years, and now they are here, downtown NYC. Here are the details. Vivent Les Vins Libres brings 22 oustanding natural winemakers to New York on Sunday 2/28 and... Continue reading
Posted Feb 14, 2016 at The Feiring Line
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Like Vin Expo, the Grands Jours de Bourgogne comes around every other year. Unlike VE, this roving tasting---a celebration of the newly released vintages- which ambles through the winemaking towns of glorious Burgundy, tastes of the real. But I didn't know that. I have sworn off of most conventional cluster f* tastings for years. On top of that, I travel on my own to Burgundy several times a year. This might be why it took me so long to see how the BIVB handled their big event. Then they invited me. I went. That was March 2014. If you decide... Continue reading
Posted Jan 11, 2016 at The Feiring Line
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Oakland, California within reach? Come on over to the Ordinaire TFL campaign next Saturday January 23rd! What's happening? Tasting some fab stuff in the afternoon, pizza and more happy wines at night. Who knows, there might even be a waltz or two. The $15 fee for the tasting is dropped if you sign up. The dinner is a terrific deal, where dinner PLUS a subscription is less than a subscription on its own. At dinner, Brad, José, Cory and I will be your personal sommeliers pouring all sorts of surprises that night. The address is 3354 Grand Avenue in Oakland.... Continue reading
Posted Jan 6, 2016 at The Feiring Line
Hey Alfonso, The pity is they capitalized on the trust of the people, and then screwed them. Many fine product at the TJs still, alas, wine is not among them. Happy New Year to you!
Toggle Commented Jan 2, 2016 on Sham Champagne at The Feiring Line
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I was told that Pluto has finally moved on from my astrological chart, and I was safe. But the wine in my glass was pernicious. Was it Pluto's last gasp? Hah, and I thought that the widow Clicquot was as bad as it got. I was wrong. There was worse. I am here to share a scary experience I had last night. Oh, given the devastation that can really happen right now, the tragedy of last night was a stupid minor one. Laughable, really. So keep that in mind when you read this trivial moment. You know there are times... Continue reading
Posted Jan 1, 2016 at The Feiring Line
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The EU has already dumbed down the organic wine market, making the way for organic additives. Now, they are headed for the natural. I offer you the next big wine thing. Sulfite substitutions aimed at either reducing or eliminating the 'need' for the demonized element. Since 2004 there's been EU bucks behind this research and the celebratory studies, products and eager additive salespeople are hitting the market. Originally aimed at the rare customer with bona fide sulfite allergy, now there's another customer: the misguided who believes these products give them the path to make a natural wine. In 2012 the... Continue reading
Posted Dec 28, 2015 at The Feiring Line
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Near the final scene of the new doc, Noma: My Perfect Storm, Chef René Redzepi--the seal fucker who won't let us forget it-- is surrounded by his staff. It was at the 2014 World’s Best Restaurant Awards and he's trying to stifle the emotion as if he desperately didn't want anyone to see. That is, how he truly desired that thing, that prize. Angst-ridden Redzepi, thrice winner of best restaurant in the world, lost the the title in 2013. There had been a bad situation, it was deemed a norovirus. Mussels were involved. The restaurant that pointed out new foragable... Continue reading
Posted Dec 15, 2015 at The Feiring Line