A. An Icelandic delicacy made from whale meat
B. A handmade Italian pasta served in mutton broth
C. A French-style soufflé filled with quail eggs and crème fraiche
D. A Nordic side dish with potatoes and commonly served with Swedish meatballs
The Unknowable Place
By Karen MacNeil August 21, 2026 The Power of Place in Wine This is where all wine communication breaks down: at the place of place. Place, and its meaning within a wine, can never really be described. You can say that a wine tastes “of its place,” but that’s an...
Andy Beckstoffer—The Man No One Knows
How the Crown Jewels of Napa Became His Andy Beckstoffer is one of the most influential figures in Napa Valley—yet few wine drinkers know his name. In this feature, wine writer and speaker Karen MacNeil traces how the former Army lieutenant and marketing...
Love to Hate
By Karen MacNeil July 10, 2026 Originally 3/18/2026 (A version of this piece originally appeared in Decanter magazine in May 2026.) The Wine Bible author Karen MacNeil analyzes the paradox of Bordeaux and Napa Valley, which are simultaneously revered for...
What’s the “Secret Sauce” Behind a Successful Corporate Event?
By Karen MacNeil Summary: Karen MacNeil argues that the “secret sauce” behind a successful corporate event is collective inspiration, creating a shared emotional experience that connects and energizes attendees. She uses wine and especially the Napa Valley as an...
Sometimes a Great Notion: The Story of Chappellet Winery
By Karen MacNeil Summary: Founded in 1967 on the rugged slopes of Pritchard Hill, Chappellet Winery is the family-owned winery that helped define Napa Valley mountain wines long before the area became iconic. Through vision, grit, and striking architecture, Donn and...
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