Whiskey. Bacon. Need we say more?

Michelle Locke
Features
2 min read
Meat and whiskey lovers have known for a while that pork and rye are a great pairing. Templeton Rye is taking the match just a bit further, raising heritage pigs on spent mash left over from the distilling process. The idea formed when Scott Bush, president and CEO of Templeton

Maryland: not just for crabs anymore

W. Blake Gray
Feature Stories
6 min read
I grew up in Maryland enjoying the bounty of the region, particularly crabs, oysters, and when I was little, good pitching and defense. I didn't become a wine drinker until I moved away. When I visit, crabs are always on the agenda, but I never bothered to even taste a Maryland

A whole bunch of hot air

Simon J Woolf
Feature Stories
3 min read
Winemakers love to talk about “terroir expression” - a slippery phrase, but for me it readily translates into variety, regionality and interest. Small artisan producers often adopt and justify traditional, low intervention techniques to achieve that expression. For example: Wild yeasts produce more complex ferments Unfiltered wines are more vibrant

Pinot Grigio: Can science defend snobbery?

Erika Szymanski
Features
5 min read
Do you think pinot gris is boring? Or maybe I should ask: do you think pinot grigio is boring? Same grape, different languages, but, more importantly, different styles. Beyond Alsace, pinot gris is grown widely in Oregon – where recent marketing moves have been made to elevate it to the

Exploring Piedmont Part 2: Monferrato

Christina Pickard
Feature Stories
7 min read
In this series, we take a look at three of Piedmont’s most fascinating and diverse wine regions by exploring what this historic and traditional corner of the wine world looks like today, and highlighting some of the off-the-beaten-track producers quietly shaping the region’s future.  In this, the second part of

What I Learned About Wine from Neil deGrasse Tyson

Evan Dawson
Features
4 min read
One of the great science minds of our time, and almost certainly the finest science communicator of our time, is a wine lover. Neil deGrasse Tyson has a well documented love of wine; apparently when he’s not working on unlocking the secrets of the cosmos, he’s trying to understand the