If you’ve ever talked to me on the phone, I want you to know that I was on the verge of a panic attack the second before I picked up. I can say this with confidence. I truly, deeply hate the phone, no matter who’s on the other end or what we’re talking about. Read the full article.
There are times when it’s hard to think about wine. Read the full article.
This week marks the last week of the year for Wine School, a class series I’ve been doing at the shop. I’m lucky enough to have a lot of freedom in what I teach and how, so these classes have been both a lot of fun and a tremendous learning opportunity for me. More than anything I’ve developed my philosophy about how wine should be understood and taught. Read the full article.
I taught a class on Greek wine the other night with a plan to introduce my students to some of the fascinating native grapes that make Greece so cool. Naturally, I had moschofilero, xinomavro, and assyrtiko on the short list. But a supplier I work with suggested an addition: A wine made from 100% liatiko from the island of Crete, produced by Douloufakis. I wasn’t familiar with the producer, but now I’m on a hunt to track down everything they make, because I never thought I’d use the word “Burgundian” on a Greek wine until I tried this one. Read the full article.
Last week I had the immense pleasure of joining the Blue Crane Imports gang for dinner with Jean-Claude Martin, winemaker at Creation Wines in Walker Bay. Read the full article.