Eric Asimov is the wine critic for The New York Times, a position he has held for 22 years. His columns on wine not only cover wine and wine regions, but also wine in culture, the contemporary wine scene in America, and what it means to be a wine drinker. Asimov...
Bastille Day (formally called La Fête Nationale), taking place on July 14, is a celebration of freedom and community. It commemorates the 1789 storming of the Bastille prison, the symbolic start of the French Revolution. Bastille Day is best celebrated with a...
For those of us who love wine, recent health headlines feel like a cultural disconnect, not to mention a worrisome attack. Some organizations maintain there is no safe amount of alcohol; at the same time, some studies point to potential health benefits. To help...
I sat down with Nicole Marchesi, the Director of Winemaking at Far Niente, for a fantastic Wine, Food, and Friends conversation. We dove deep into the perspective, the stories, and the passion required to make great wine. And, of course, we talked a lot about...
I am still buzzing from the incredible energy at the Union Station Hotel, in Nashville, for our Judgment of Paris: 50 Years Later – A Historic Re-Enactment. It was an absolute honor to moderate this blind tasting and lead such a sharp panel of professionals and...
This week, my Wine People Close Up video interview is with Josh Scott, owner and CEO of ALLAN SCOTT FAMILY WINEMAKERS in Marlborough, New Zealand. The Scott family were early pioneers who began growing Sauvignon Blanc in New Zealand way back in the 1970s—quite a...
This week, my Wine People Close Up video features Ancient Peaks’ co-owner Doug Filipponi. The winery is in the tiny Santa Margarita appellation within Paso Robles, and the vineyards cover what was once an ancient inland seabed 14 million years ago. There are...
Invented in the 1950s by a plumbing contractor, Ranch dressing is having a moment. So many visitors to the US (especially during the World Cup) fell madly in love with Ranch that the TSA had to issue a stern warning about carrying the dressing onboard. Kraft, maker of Ranch dressing, immediately reported that it is making small TSA-compliant packages of Ranch available, even though by the time of the announcement, no such carry-on packets existed. Ranch dressing continues to be the leading type of salad dressing in the US. It took over Italian dressing in the 1990s. To the uninitiated, Ranch dressing is a blend of buttermilk, mayonnaise, dried herbs, garlic powder and dried onion.