Posted: April 23, 2013 By Jennifer Fiedler
These days, you can't open a browser window without hearing about the latest abstemious diet: juice fasts, raw diets and nutritional cleanses. We've turned into a culture on perma-Lent—unless you're in the wine and food industry.
There is no doubt that working in the good-life business has major perks: good wine, good food, and lots of it. But what happens when it gets to be too much? Is it even possible to cut back if consuming is part of the job? Some sommeliers and winemakers say that cutting out wine for a short period of time—going on a "wine cleanse," if you will—actually helps them appreciate wine more.
Posted: April 22, 2013 By Jennifer Fiedler
Posted: April 15, 2013 By Jennifer Fiedler
Posted: April 9, 2013 By Jennifer Fiedler
Posted: April 8, 2013 By Jennifer Fiedler
Posted: April 4, 2013 By Jennifer Fiedler
Can I ask a question? Why does it seem that menus in young, trendy restaurants tout big flavor from fat and spice, while the dog-whistle words of trendy wines are "balance" and "restraint"?
OK, I know the word "trendy" is problematic, so here, a warning: There will be some broad generalizations ahead. To avoid putting everything in "quotes," when I say young and trendy, I mean those restaurants designed to appeal to twenty-somethings in the creative class living in urban areas, and trendy wines are on those restaurants' wine lists.
Posted: March 12, 2013 By Jennifer Fiedler
Posted: March 5, 2013 By Jennifer Fiedler
Earlier this winter, Château Margaux managing director Paul Pontallier travelled to New York to present ongoing experiments involving organic and biodynamic viticulture, as well as experiments with screw caps. Coming from a famed first-growth, this is something of a big deal in the wine world.
Margaux, of course, isn't the only winery in the world taking steps toward organic or biodynamic farming (the chateau has not used herbicides or insecticides for the past decade-only fungicides to prevent rot) or considering adopting screw caps, but on account of its first-growth status, you could say that it might have more to lose than most. After all, why fix something that's not broken?
To answer that—and this may be a bit of a leap—let's look at what's been happening recently in big-wave surfing.
Posted: February 28, 2013 By Jennifer Fiedler
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