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Meg Houston Maker
Personal site at and food journal at
Recent Activity
Thanks, David, for reading and for commenting despite your kitchen battle scar.
Thank you so much, Alissa. I'd love to read your follow-up if you do try this at home.
Thanksgiving is a harvest feast, but could I cook the meal using only what the land provides? Continue reading
Posted 2 days ago at Maker’s Table
David, many thanks. I love that notion of Zweigelt as the “Beaujolais of Austria.” Glad that struck a chord. Happy Thanksgiving!
Toggle Commented Nov 21, 2015 on Best Thanksgiving Wines at Maker’s Table
Emmanuel Lassaigne’s old-school winemaking yields Champagnes of crystalline transparency. Continue reading
Posted Nov 3, 2015 at Maker’s Table
So glad to be of service, Kat. And Evernote for wine reviews is great! Let me know how it goes.
Thanks so much for reading, Felicity, and for sharing that memory, too. I can imagine how hackneyed it could start to feel—which underscores the importance of making a performance, or a bottle of wine, feel new each time.
This new series explores linkages of temperament and character, and suggests a new way of writing about wine. Continue reading
Posted Nov 1, 2015 at Maker’s Table
Rousseau's wines—including varietal Tannat and Colombard—admirably mingle Old World sensibility with New World sunshine. Continue reading
Posted Oct 19, 2015 at Maker’s Table
Thank you so much, Alissa.
Toggle Commented Oct 13, 2015 on Getting Back to Wine at Maker’s Table
Cooler air suggests a return to wines whose woodsy sweetness links them to autumn fare. Continue reading
Posted Oct 10, 2015 at Maker’s Table
Martin, thanks so much. Sparkling winemaking is astonishingly complex.
The Champagne blender’s art is to foresee what each element might contribute to the long conversation taking place inside the bottle. Continue reading
Posted Sep 21, 2015 at Maker’s Table
Good luck finding these wines, Krista. Let us know how that turns out. Meanwhile, thanks for reading—new stories are now in edit!
Toggle Commented Sep 21, 2015 on Sixteen California Pinots at Maker’s Table
These sixteen Pinot Noir from warm California vintages feel friendly, juicy, spicy—and just right for cooler weather. Continue reading
Posted Sep 14, 2015 at Maker’s Table
Hi Diana, I'm so glad you and your husband enjoyed the stew! I'm also flattered that you think it worthy of serving at your holiday party. As for wine, you might try Beringer Zinfandel—or whatever Zin you used in the stew. Pinot Noir is also a good choice. Meiomi is very popular, but at $19, you'll need to find it on sale. In general, Zin will be fruity but structured enough for the beef, while Pinot will be better with the salmon, but both will be good. I encourage you to explore a box wine option—there are some good wines being put into bag-in-box containers, and the quantity is great for parties. You can decant the wine into carafes if you're leery of the look of the box, but for $20 for 3L, you can't beat the price. Hope that helps, and let me know how it turns out! Meg
Toggle Commented Sep 14, 2015 on Beef Stew with Zinfandel at Maker’s Table
The tiny appellation of Rosé des Riceys, in the midst of Champagne, yields a gleaming, still rosé wine. Continue reading
Posted Sep 7, 2015 at Maker’s Table
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.
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!
Yves Gangloff’s wines are dazzling and scintillant (the guitar is optional). Continue reading
Posted Jul 22, 2015 at Maker’s Table
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