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Wonderful news! Congratulations. It is a well deserved honor.
Commented Apr 12, 2016 on Meg Houston Maker Joins The Circle of Wine Writers at Maker’s Table
Meg Houston Maker Joins The Circle of Wine Writers
I’m delighted to announce I’ve been accepted into the Circle of Wine Writers. This organization, founded in the U.K. in 1960, now counts 259 international members, including 13 colleagues in the U.S. The Circle aims to elevate discourse about wine while providing its members a platform for sup...
I was intrigued before but your "most compelling" comment solidifies my search. Beautiful descriptors. I look forward to the rest of the series.
Commented Dec 18, 2015 on Sparkling Wines for Now: Opulent at Maker’s Table
Sparkling Wines for Now: Opulent
This spring I visited Cava. This fall I visited Champagne. In between and ever since, I’ve been popping open scores of sparkling wines—to taste, to learn, and to teach my palate how to rejoice. My tastes are catholic. I love the zero-dosage wines’ hollow bones. I love col fondo’s quirky, cloud...
Wonderful imagery, as if your reader gets to sit with you and gaze out your window. Thank you. I really enjoyed his wines. I look forward to rereading my notes with yours, a learning opportunity.
Commented Oct 13, 2015 on Falling for Wine at Maker’s Table
Falling for Wine
The French call it la rentrée—literally “the re-entry,” but figuratively a return to the business of life after summer’s folly. Autumn always feels like that for me, less about endings than beginnings. True, I tend a garden, and the shortening days foretoken its demise, but it’s hard to be mel...
Always a thrill to be transported by your imagery. And how in the world did you take sufficient notes in that setting? Impressed, yet again. I won't be too far from you the first week of August. Would love to connect if we both can make it work somehow.
Commented Jul 25, 2015 on I Found My Thrill: Wines of Yves Gangloff at Maker’s Table
I Found My Thrill: Wines of Yves Gangloff
The band swung low, sauntering into a cover of Blueberry Hill. A disco ball glittered petulantly above the bar. A strobe caught each musician, washing him pink, yellow, green. More journalists arrived, also sommeliers and buyers from Europe, Asia, elsewhere. Nobody was dancing, but everybody w...
Wonderful article, Meg. I love her approach and attitude toward viticulture and winemaking.
I have only had the Endless Crush. A beautiful wine. I remember chatting with Kathleen on #sommchat a while back. I was intrigued then, even more so now. Would love to share a meal with her. And I am a sucker for all things cardamom. I look forward to trying her Pinots.
Commented Apr 28, 2015 on Kathleen Inman on Bionic Gardening, Carbonic Pinot, And Why She Never Serves Cheese With Her Wine at Maker’s Table
Kathleen Inman on Bionic Gardening, Carbonic Pinot, And Why She Never Serves Cheese With Her Wine
Kathleen Inman is a fearless gardener. That she is also a fearless winemaker is almost beside the point, because it all starts with soil, and soil is a fierce and beautiful force to be reckoned with. Being a fearless gardener is remarkable in an age when most people can grow only hair, or olde...
Is Barnard up near Vergennes? I really enjoyed trying some of the grapes you mentioned being grown in the Champlain Valley and hope to have more time to try whne I head up there again. Thanks for sharing.
Commented Dec 23, 2013 on La Garagista: Real Vermont Wine at Maker’s Table
La Garagista: Real Vermont Wine
There’s real wine being made in Vermont, and Deirdre Heekin is one of the project’s leading pioneers. A writer, designer, and restaurateur, Deirdre recently added winemaker to her list of accomplishments. Her winery, La Garagista, has released only two vintages, but the wines are already winni...
I will be referencing this post frequently. Thank you for the reminders and fresh ideas.
Commented Feb 22, 2012 on Twenty-four Theses at Maker’s Table
Twenty-four Theses
We taste with four of our five senses: sight, smell, taste, and touch. (We don't use our ears to taste, but you may have noticed that noise is antithetical to tasting. You cannot taste Burgundy in a noisy bar.) Our job as writers is to interpret the signals entering our sensorium and to apply la...
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