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Meg Houston Maker
Personal site at megmaker.com and food journal at makerstable.com.
Recent Activity
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“Porcelain, paperwhites, the fine, reedy bones of birds.” Continue reading
Posted 2 days ago at Maker’s Table
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“Lemon oil, wet stone, metal, clay, the tropics.” Continue reading
Posted 3 days ago at Maker’s Table
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“Red-fruited but with a wintergreen clarity.” Continue reading
Posted 4 days ago at Maker’s Table
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“Woodsy sous bois and cedar aromas mingle with a fragrance of black cherry and blackberry.” Continue reading
Posted 4 days ago at Maker’s Table
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“Spiced yellow apple, spice cake, white peaches, Asian pear.” Continue reading
Posted 4 days ago at Maker’s Table
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“Lean-boned but underpinned by black cherry, deep anise, and black raspberry.” Continue reading
Posted 4 days ago at Maker’s Table
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“Stony minerals commingle with lean yellow citrus.” Continue reading
Posted 4 days ago at Maker’s Table
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“Strident, precise, and vertical.” Continue reading
Posted 4 days ago at Maker’s Table
Posted 4 days ago at Maker’s Table
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“Lavish but not ostentatiously opulent.” Continue reading
Posted 6 days ago at Maker’s Table
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“A big white wine, slick but with bright edges.” Continue reading
Posted 7 days ago at Maker’s Table
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“Balanced, snappy, fresh-squeezed, easy.” Continue reading
Posted Apr 27, 2016 at Maker’s Table
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“A mélange of super-ripe berries steeped with green melon and new-mown hay.” Continue reading
Posted Apr 26, 2016 at Maker’s Table
It may be easier to find them in metro regions, but here’s hoping tastings like these will yield wider distribution.
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“Honeydew and Crenshaw melon, with a welcome grapefruit snap.” Continue reading
Posted Apr 25, 2016 at Maker’s Table
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“Plum-fruit inflected, with a peppery minty-garrigue finish.” Continue reading
Posted Apr 24, 2016 at Maker’s Table
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“Plum-fruit inflected, with a peppery minty-garrigue finish.” Continue reading
Posted Apr 24, 2016 at Maker’s Table
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Meg Houston Maker reviews fifty Portuguese wines selected by a panel of master sommeliers. Continue reading
Posted Apr 23, 2016 at Maker’s Table
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“Mountain cranberry, pine, a breath of winter.” Continue reading
Posted Apr 21, 2016 at Maker’s Table
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“A demure dessert Moscato with a breezy, fresh-air spirit.” Continue reading
Posted Apr 19, 2016 at Maker’s Table
Hi David. Thank you, as always, for reading. Sustainable, biodynamic, and organic viticulture does have a toehold in this region, as well as in the Languedoc and in southern Spain. It’s much easier to farm organically when disease pressure is low, and given long periods of hot, dry weather, continuous winds, low soil moisture, and many hours of sunshine, vignerons can get away with minimal or no interventions. However, of those who farm this way, only a portion will go to the trouble and expense of certification, which leaves them free to resort to additives when absolutely necessary to ensure the crop. This is why you won’t always see “organic” or “bio” on the label, even when the juice inside is from organic sources.
Toggle Commented Apr 18, 2016 on Roussillon: Map and Terroir at Maker’s Table