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Meg Houston Maker
Personal site at and food journal at
Recent Activity
Eleven stand-out American Pinot Noirs, wines whose fine details and ruby-citrus acidity make them brilliant dining companions. Continue reading
Posted Sep 6, 2014 at Maker's Table
Living with a companion animal yields both boundless joy and exquisite sadness. Both are vital. Continue reading
Posted May 16, 2014 at Meg Houston Maker
Ed Thralls is producing elegant, beautifully structured Pinot Noirs that show both polish and elan. Here, an interview with tasting notes. Continue reading
Posted Apr 23, 2014 at Maker's Table
This rings true. But Squadrati needs to learn how to spell "witchcraft."
Producers might put Burgundy's terroir into bottle, but how should they put it into words? Wine communications scholar Emily Spillmann weighs in. Continue reading
Posted Mar 10, 2014 at Maker's Table
Thanks so much, Jeremy. Happy new year to you and yours, too!
Wine writer and natural wine advocate Alice Feiring suggests how to find the best old-fangled producers in Burgundy. Continue reading
Posted Jan 10, 2014 at Maker's Table
Six delicious méthode traditionnelle sparklers to help you ring in the New Year. Continue reading
Posted Dec 28, 2013 at Maker's Table
Hi SAHMmelier, Barnard is smack-dab in the center of the state, but Deirdre pulls some of her fruit from Mina Brothers Vineyard in Vergennes. The next time you're here, you must also seek out Lincoln Peak Vineyard in Middlebury, about 20 minutes south of Vergennes. Their wines are excellent. Cheers, Meg
Toggle Commented Dec 23, 2013 on La Garagista: Real Vermont Wine at Maker's Table
I’m headed to Burgundy in June 2014. It's my first trip, so I'm gathering advice from those who've gone before. Continue reading
Posted Dec 20, 2013 at Maker's Table
Todd, Many thanks for reading and for your thoughtful remarks. I must try your wines one day! Let's make it happen in 2014. Cheers, Meg
Toggle Commented Dec 18, 2013 on La Garagista: Real Vermont Wine at Maker's Table
Christian, many thanks for letting me know about Huntington River Vineyards. I'll look for their wines. Cheers, Meg
Toggle Commented Dec 18, 2013 on La Garagista: Real Vermont Wine at Maker's Table
Real wine from Vermont? Perhaps improbable, but clearly not impossible. La Garagista's wines are proof. Continue reading
Posted Dec 17, 2013 at Maker's Table
Ferrari's wines stand tall among the world's best méthode traditionnelle sparklers. Continue reading
Posted Dec 8, 2013 at Maker's Table
Sandhi Wines Chardonnay Santa Barbara County 2011 13.5% ABV | Price: $33 (media sample) | 1,730 cases produced I must preface my remarks with confessional chagrin: you cannot get this wine; it is sold out. Sandhi is an all-star effort, a collaboration between sommelier Rajat Parr, winemaker Sashi Moorman, and—what is he, exactly?—wine impresario, I guess, Charles Banks. I may have stumbled over Banks’s characterization, but in fact all of these men have rich CVs, and although their winery project’s only three years old, their Chardonnays and Pinot Noirs have already won acclaim from outlets like the Washington Post, San Francisco Chronicle, and New York Times. I can see why. This wine is pale medium gold, with top notes that are are utterly au point: butter, lime zest, lime flowers, and bay leaf, plus an oily sheen on top that’s almost diesel. Sensuously silky, it has sparkly acidity on the... Continue reading
Posted Dec 5, 2013 at Maker's Table
September landed me in Trento, Italy, a guest of renowned sparkling wine producer, Ferrari. Their wines are magnificent (on which more later), but the trip wasn’t all bubbles. Ferrari also treated our group of twenty sommeliers, wine buyers, and wine writers to educational sessions on the region’s long history as the kettle of Italian mountain viticulture and victuals. That’s what brought Alvaro Giuliani to Ferrari’s ancient Alpine palace, Villa Margon. Giuliani is proprietor of Bottega Trentina, a specialty purveyor of regional cheeses, salumi, condiments, and wines in the center of Trento. He hefted a wheel of Trentingrana—also known as Grana Trentino—onto a table in Margon’s loggia, and proceeded to open the cheese. Open? You could say cut, but the process is more ceremonial than mechanical. Trentingrana is to Trento as Parmigiano-Reggiano is to Parma, viz., the region’s signature hard-aged grating cheese. This one was minted in December 2011 (see the... Continue reading
Posted Nov 25, 2013 at Maker's Table
When I judge a wine critically, I ask myself the usual questions about its color, aromas, flavors, textures, finish. But I also probe the second-order questions, those that reach beyond heuristics to grasp the wine’s true character: What is this wine like? Why was it made? Why does this wine matter? What is this wine about? Beyond fruit and acid and terroir-expression, beyond somewhereness, beyond all of the wine’s formal qualities, lies intentionality. A winemaker thought about this wine, ideally throughout its growing season, and made decisions that acknowledged the vagaries of site, vintage, vine. Nature doesn’t have a plan, but a winemaker can. She or he aims at something. The wine in the glass is the expression of that something. This interplay of the raw materials and the winemaker’s intentionality define what a wine’s really about. I call this idea “aboutness.” Read about it in my new article, The... Continue reading
Posted Nov 25, 2013 at Maker's Table
See my latest Thanksgiving wine pairing recommendations, revised for 2013. (You'll be redirected shortly.) Thanks! Continue reading
Posted Nov 20, 2013 at Maker's Table
Thanks for reading and sharing the recommendations, Shana! Perhaps I should have said, for most people it's not about the wine. But for the very special among us, on the other hand— Cheers, Meg
Toggle Commented Nov 13, 2013 on Best Thanksgiving Wines at Maker's Table
William, many thanks for the consideration of a sample, and for making such gorgeous wine.
Toggle Commented Nov 11, 2013 on Two Handsome Wines at Maker's Table
Two handsome wines—Burgundian but not from Burgundy—keynoted the weekend. Continue reading
Posted Nov 11, 2013 at Maker's Table
Well trained staff indisputably sell more wine. Read top tips from wine retailers, restaurateurs, importers, and distributors on best staff training techniques. Continue reading
Posted Nov 6, 2013 at Maker's Table
Pairing wine and cheese is tricky, but a bit of understanding - and one simple rule - will assure success. Continue reading
Posted Oct 28, 2013 at Maker's Table
My latest column for Palate Press takes readers behind the scenes at the Culinary Institute of America. Continue reading
Posted Oct 1, 2013 at Maker's Table
Many thanks!