Is Weed Writing the New Wine Writing?
The blogger Jeremy Parzen sat down for a glass of wine with “marijuana’s Wordsworth,” Ricardo Baca, who writes "The Cannabist" column for The Denver Post. While the activism angle is to…
- story: Echo Thomas
The blogger Jeremy Parzen sat down for a glass of wine with “marijuana’s Wordsworth,” Ricardo Baca, who writes "The Cannabist" column for The Denver Post. While the activism angle is to…
Amidst hot dogs, race cars and cans of Coors Banquet, Steven Grubbs questions his ideas about the word "authenticity" as it applies to drink, experience and the merit of both.
In an age when beverage programs have become an increasingly important part of a restaurant's identity, they remain curiously absent from restaurant reviews. Jordan Mackay gets to the heart of…
Nathan Myhrvold puts salt in his wine and his wine in the blender. This is the man behind the curiously epic modernist food series, including Modernist Cuisine and Modernist Cuisine at Home,…
How do you introduce wine to middle America? Put it in a milkshake. The fast food chain Red Robin is now serving Mango Moscato Wine Shakes alongside burgers and fries.…
Is it possible to joke about wine? Bonny Doon winemaker Randall Grahm thinks so. In a conversation with Food Republic's editor-in-chief Richard Martin, Graham discusses his approach to the perpetually…
Americas sommeliers have access to some of the best wines in the world. But what are they drinking off duty? Welcome to "That Wine Lyfe," the drink diary of America's…
Recently, the founder of Lot 18 and Snooth, Philip James, unveiled a new machine that proposed to play Jesus. It could, he insisted, turn water into wine in a matter…
Eric Asimov, the chief wine critic at the New York Times, welcomes drinkers to the Wine School, a new column that serves as virtual wine club. Each month Asimov will pick…
Aldo Sohm is one of the world's most recognizable sommeliers. As the chef sommelier for New York's Le Bernardin he oversees a collection of more than 15,000 wines. In his…