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Alicefeiring
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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
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Friday night, as John and his wife and two children were enroute to their home in Sighnaghi, Georgia, their centuries old house or peace and love where I have spent many a night and ate many a meal, was going up in flames. John, the co-owner of Pheasant's Tears is a dear and close friend. An artist, twenty years of his work ignited, along with all of his and his families possessions. I've been plagued by nightmares for the past two nights. No matter how zen you get about only possessions, to lose so many connections and memories is to... Continue reading
Posted Dec 13, 2015 at The Feiring Line
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On a wall in the Montmartre. At first I was going to Paris on a whim--a friend was there for a conference, there was a FF ticket involved. I'd play tourist instead of journalist. Though I'm frequently in town, it had been decades since I played that role. But in the shadows of the November 13th events, I understood that I was flying to Paris to pay a shiva call. One eats and drink at shiva. One mourns. One makes sense of the past and then realizes the future is inevitable. Finally one step is put in front of the... Continue reading
Posted Dec 7, 2015 at The Feiring Line
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Stay with me, we'll end up with wine. I was sixteen when my parents had the divorce of the century. Ever since I've been hiding from Thanksgiving. I learned early that when it came to this particular non-religious holiday, between the two of them, I was the wishbone. Each parent pulled for a piece. That left me left blowing pot out of the window wishing for a Solomon-like solution. As soon as I could, I make good on my decision to avoid the holiday. During my Boston decade, I told each parent I was working. This was often the truth.... Continue reading
Posted Nov 24, 2015 at The Feiring Line
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Niki Antadze of Manavi, showing off his version of infusion. I continued to encounter the phrase, “I make wine more by infusion than extraction.” But what does it actually mean? Tomoko Kuriyama of the Savigny-based Chanterêves--a new crush of mine--and coming to the TFLWS in a month or two-- works in this way with her husband Guillaume Bott. Her wines are both expressive and ethereal. Exactly the essence of infusion, so I asked her for her definition of the practice. In a message, she wrote, “That means whole cluster where there is practically no physical method of extraction, so the... Continue reading
Posted Nov 24, 2015 at The Feiring Line
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Most of you know me as a wine writer, but there is another side of my writing as well. This essay on my meeting with Nina Simone was recently published in The Jewish Forward. Photograph by Herb Snitzer photograph by Alice Feiring ‘Are you Jewish?” Nina asked me. This was more the kind of question I tended to get from shabbos candle-toting Lubavitchers, not the great Miss Simone. But there she was, sitting close to me in her suite, getting personal. I answered with the truth, “Yes.” She leaned over the couch, and in a low conspiratorial voice asked, “Have... Continue reading
Posted Nov 16, 2015 at The Feiring Line
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After the last giveaway of Jancis Robinson's book, many publishers asked me to do this giveaway thing. Alas, few had the kind of books I wanted to partner with. But this one? Oh yes, please! I am happy to announce that the next three (3) people to subscribe to The Feiring Line also will get a copy of An Unlikely Vineyard by the wonderful Deirdre Heekin. How to get the book? When you sign up just write in, I'm with Deirdre. (SORRY! ALL GONE!) Oh! And send me your snail address as well. I love this book. First of all... Continue reading
Posted Nov 12, 2015 at The Feiring Line
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Giving quote can be risky business. No matter how careful I am with my answers, there is always that one interview that makes me regret having complied. A recent one unfolded. The outlet was the Huffington Post. The topic was why red wine gives some drinkers headaches. Others quoted in the article might be equally flummoxed as they wonder, "Did I really say that wine made with thicker skinned-grapes would be more likely to give you a headache than wines made with thinner-skinned grapes?" "Ouch, did I really say the culprit is S02 addition?" What's the matter with those answers?... Continue reading
Posted Nov 6, 2015 at The Feiring Line
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The Feiring Line is the best option you have for finding the best wine recommendations world wide that are organic, biodynamic and real. Read in 15 different countries, people love it. I developed this to be a quick read, but yet after each issue experience, the reader emerges smarter and better equipped to get the wines you need. This month? Econo-Plus! Practically all of the wines recommended in this issue are under. $18! And, they ain't simple. So subscribe! What else this month? Two long-winded articles. One covers the beginning of natural wine in NYC through the experience of Arnaurd... Continue reading
Posted Nov 2, 2015 at The Feiring Line
Damn, just like me, one Pizz in the story and another Picc. Now they are both the right spelling, and thank you for pointing that out. There are even warmer areas that make twice fermented sparklers and avoid this, but yes, that is one possibility.
Toggle Commented Oct 28, 2015 on Grape Jacuzzi Franciacorta-Style at The Feiring Line
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DONE! Let's make this one short and sweet. Here's the deal. The very next eight 3 people to sign up for the Feiring Line Newsletter will also receive a fabulous freebie---a copy of the spectacular Oxford Companion of wine by Jancis Robinson and Julia Harding. (International shipping, just find. New subscribers only, sorry!) Here's what you do, when you sign up, you'll see a section for comments. Tell me, I'm with Jancis. Then I can write you back, get your snail mail address and ship away. If for some reason you can't find that section, just write to me from... Continue reading
Posted Oct 26, 2015 at The Feiring Line
Article on the wine boom in Signaghi Punchdrink.com article on natural wine growing up. and one that I forgot to post from the NYT, it was long time ago, but I loved it. (and I loved the wild honey). Continue reading
Posted Oct 26, 2015 at The Feiring Line
Posted Oct 26, 2015 at The Feiring Line
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This August I took a handout *** from the region to come and experience it. Where? The bubble-centric Franciacorta. That's in Lombardia, Northern Italy. Had I been pedaling my own bicycle, I might have found more people interested in wine and not in its brand. ( I tried to sneak in a visit to Ca' del Vént, but just couldn't make it happen.) Because Franciacorta is a brand first, and a wine second. The pre-Alpine regions goes back to mentions in Pliny. They were certainly a big deal in the Middle Ages. Somehow they segued from that heritage to making... Continue reading
Posted Oct 22, 2015 at The Feiring Line
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Ever wanted to be part of the most eccentric, exclusive, particular and rare wine 'club' ever? You can now, because enrollment in the society is open for the next six subscribers. Why is it open now? I couldn't refuse a few new recent sign ups. That forced me to order another case of each wine I am sending out. The end result is that six spots are available. I'm not sure when enrollment will open up again. Why is this so exclusive? Well, it's not snooty or anything, but if we get too big I can't offer the extremely hard... Continue reading
Posted Oct 19, 2015 at The Feiring Line
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2015 is the International Year of the Soil. Did you know? And as the creator of The Feiring Line newsletter, I was asked to help celebrate the soils of the world at the Ballymaloe House Literary Food and Wine Festival. The vivid woods in back of the BM house. The festival started with an idea from visionary, Darina Allen. From a grain it turned into a beach. Where many festivals are full of glitz, this one is filled with heart. It matters. Above? That's the coffee wizard Tim Wendleboe in such awe of Darina, the air almost lit up. I... Continue reading
Posted Oct 2, 2015 at The Feiring Line
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Writer's Block at the Tombstone was published in the New York Times, September 23. Continue reading
Posted Sep 26, 2015 at The Feiring Line
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It was a stop and go, was I leaving or not? A reservation had been mysteriously cancelled---the tricks of Mercury in retrograde? A plot to keep me stateside? Then, the word came, quick, head for the plane. I ran for the A train to Iberia, forgetting important items back home. Once through security, waiting for the plane, I flipped through Food and Wine magazine and what do you know? There it was. The Feiring Line recommended as a must read for those interested in organic and natural wines. So if you're not a subscriber ...correct that! Recognition is sweet. I... Continue reading
Posted Sep 19, 2015 at The Feiring Line
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In this issue I'm getting into different ways of approaching the vines, and the people who are bringing low-tech with them as they go. You do want to subscribe, don't you? Find out more about these people (and vineyards) and why they matter in the next TFL. Continue reading
Posted Sep 1, 2015 at The Feiring Line
Thanks for posting. Yes, it's impossible to track your calorie/alcohol consumption with a top off. But that's a simple request for the somm, yet so often ignored.