Comté and the terroir of cheese

Mary Cressler
Features
9 min read
I’d only been in the region a few hours. I was tired and jetlagged after twenty hours of travel and a nine-hour time difference. But our guide at the museum, our first stop, decided to wake us all up by giving us a playful quiz – an activity to awaken our

For the love of peat: 200 years of Laphroaig

Michelle Locke
Features
3 min read
There are whiskies that seduce, whiskies that inflame, whiskies that captivate. And then there are whiskies like Laphroaig, a big, briny, smoky punch in the gullet that has been winning friends, or not, for 200 years. Peat is the secret to the distinctive, love-it-or-hate-it medicinal, seaweedy character of Laphroaig (la-FRYOG,

Any color you like as long as it’s orange

Simon J Woolf
Feature Stories
4 min read
Picture this: a postcard perfect seaside town in Slovenia, blue skies, fresh seafood and a wine festival. But not just any wine festival – in Slovene and Italian (the two most encountered languages in this part of the world) the description is rendered as “white wines with long maceration”. But

The Wrong Side of the Rhône

Roger Morris
Feature Stories
6 min read
It is a drizzly afternoon in late February when Stéphane Ogier drives me in his Range Rover to the top of a hillside overlooking the Rhône River and the small town of Seyssuel just north of Vienne. We bump along rutted, muddy farm lanes at the edge of a plateau

Wine needs a Nordic Food Lab

Erika Szymanski
Features
5 min read
Wine needs a Nordic Food Lab. I’m not making a call for mealworm merlot or even necessarily for reclaiming ancient, lost grape varieties. I’m saying that wine needs a space for really off-the-wall research, done very well and in full view. If mealworm merlot just threw you for a loop