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Meg Houston Maker
Personal site at megmaker.com and food journal at makerstable.com.
Recent Activity
Perfect, Joe. Terry Gross pushes her subjects, kindly, somehow striking the perfect balance between curiosity and generosity.
Kay, thank you so much for participating, and for your kind comments here. I use Evernote to log my wine reviews. It syncs to all of my devices, so I always have my complete tasting database with me when I travel.
Robbin and Dixie, thanks so much for reading and for contributing your remarks.
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Good wine writing demands more than a palate and a vocabulary. If you can master a few techniques of good writing, you can keep your reader reading. Continue reading
Posted Aug 17, 2015 at Maker’s Table
Hi, Stella, Thanks for stopping by, and I'm glad you enjoyed the reviews. Unfortunately Gangloff's wines are very difficult to find here in the U.S., his winery has no website, and indeed, there is limited information available about his wines anywhere online. So, I apologize for the limited information about availability. However, despite this information vacuum—actually because of this information vacuum—it felt important to share news of his wonderful wines, because they deserve to be better known. Thank you again, and good luck tracking them down. Please loop back if you do to let us know what you thought. Meg
Many thanks for reading, and for your kind remarks, Alissa. These tasting notes were taken at the very serious, very sober tasting salon held that morning in Ampuis. I can assure you that nobody was taking notes during the magnum party! Would love to connect in early August. I’m headed to the Finger Lakes for the Wine Bloggers’ Conference on the 11th, but have good availability that first week. Drop me a line!
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Yves Gangloff’s wines are dazzling and scintillant (the guitar is optional). Continue reading
Posted Jul 22, 2015 at Maker’s Table
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The farm was going, almost gone. It was time for me to visit, although visiting at the dying end of the year would be a bitter, tender moment. Continue reading
Posted Jul 20, 2015 at Meg Houston Maker
Thank you so much for the congratulations, Don, and for your kind words. I don't think I'll be able to make the conference this year—I have a couple of big projects in midstream right now, and it would be hard to get away. Best, Meg
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Maker's Table was selected for wine writing that excels in voice, style, and original insight. Continue reading
Posted Jul 1, 2015 at Maker’s Table
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Sixteen white wines to help us celebrate summer's fleeting gladness. Continue reading
Posted Jun 29, 2015 at Maker’s Table
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Cathy Corison on her new Napa vineyard, her shift toward Biodynamics, and what’s most in her way now. Continue reading
Posted Jun 28, 2015 at Maker’s Table
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I grew up in Maine, in a nearly 100 percent white community. But as a kid in the 1970s, two decades after Brown v. Board of Education, I remember learning about the Civil Rights Movement and thinking, Segregation? How was that even a thing? I also remember an ad that used to run regularly in the Saturday edition of the Waterville Morning Sentinel. I have a clear memory of seeing this ad over my Mom’s shoulder as she read the paper. It showed two men in suits, from behind, standing at an altar, with a holy man between them. The ad’s headline read, “Is This What You Want?” What’s that ad mean, Mom? I asked. She tactfully explained that some people believed that marriage should exist only between a man and a woman. I remember thinking at the time, That’s just stupid. Yes, there is still horrendous racism, sexism, homophobia, religious discrimination, and intolerance of all kinds in this country.... Continue reading
Posted Jun 26, 2015 at Meg Houston Maker
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People's choice voting is now open, so if you like what you read here, I'd deeply appreciate your support. Continue reading
Posted Jun 15, 2015 at Maker’s Table
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Now the storm was all around us, flashing and crackling as great trunks of white fire boomed down into the driveway. Then—I smell smoke. Continue reading
Posted Jun 8, 2015 at Meg Houston Maker
Raising a glass to you, too!
Toggle Commented May 18, 2015 on A Bouquet of Rosés at Maker’s Table
Thanks for reading, and yes, who could argue with a rosé of Lagrein?
Toggle Commented May 18, 2015 on A Bouquet of Rosés at Maker’s Table
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Rosé wines are meant for summer, yes. Also: fall, winter, and spring. Continue reading
Posted May 17, 2015 at Maker’s Table
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Zinfandel from a steep Russian River hillside proves there's wisdom in old vines. Continue reading
Posted May 11, 2015 at Maker’s Table
Successful wine and cheese pairing is more complicated than its ubiquity suggests. Many cheeses are slightly acidic, which flattens out some wines. Whites are generally a better bet, because their acidity is often more precise. Whites that haven't undergone malolactic fermentation are more, well, malic, more green apple than buttered citrus, and I find them generally a better match for cheese. All red wines undergo malolactic fermentation, so the lactic/malic continuum isn't really a factor. Reds with less tannin—Gamay, Grenache, Barbera, etc.—are often the best options. I think heavily structured, tannic reds are the hardest wines to pair with cheese, unless both are well aged, letting the oxidative notes create a bridge on which the twain can meet.
Bob, Thanks so much for reading, and for offering those articles that have Kathleen's back. I'm rather a fan of the combination, myself; readers here may be familiar with a few of my recent forays, "Six Delectable French Goat Cheeses, With French Wines to Pair (http://www.makerstable.com/2015/03/six-delectable-french-goat-cheeses-with-french-wines-to-pair.html) and "Pairing Sparkling Wine With Cheese" (http://www.makerstable.com/2014/11/pairing-sparkling-wine-with-cheese.html). I think the key is to choose carefully, then taste, taste, taste. If you love it, it works. Cheers, Meg
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Inman's wines are suffused with grace and élan, the beautiful results of work that begins with soil. Continue reading
Posted Apr 26, 2015 at Maker’s Table
Dear Nicolas, Thank you for your exceptionally thoughtful comments and suggested pairings. I will definitely say Yes to a glass of that Drappier zero dosage with my bite of Valençay. In particular, traditional-method sparkling wines that have spent an extended period en tirage will have a broad texture and spreading savoriness that allow them to pair beautifully with earthier cheeses. Thank you so much for reading and for sharing your thoughts. Best, Meg
Love that formula.