Notes from my week in Piemonte, plus this week’s favorite stories about food, wine, and culture

Writers on Substack work in a range of nonfiction’s literary sub-genres. Choose wisely.

Authenticity in wine writing, plus this week’s favorite stories about food, wine, and culture

The winemaking method speaks volumes about what you’ll find in the glass

A new way to find wine writers on Substack, plus this week’s favorite stories about wine, food, and culture

We don’t know what we’re missing

Reflections on La Rentrée, plus this week’s favorite stories about food, wine, and culture

Formalizing the language of wine

This week’s favorite stories about food, wine, and culture

Potassium is essential to viticulture and winemaking

Scintillant sweet and dry wines from South West France

This week’s favorite stories about food, wine, and culture

Indigeneity in viticulture is about genesis and resilience

Notes on a Vermentino and two Syrahs, one with some bottle age

This week’s favorite stories about food, wine, and culture

The company’s red table wines manifest the region’s past and future

Hospitality is bidirectional

This week’s favorite stories about food, wine, and culture (and a 25% discount)

Thinking is physical

This week’s favorite stories about food, wine, and culture

Gouais blanc parented myriad other grape varieties, yet itself is nearly extinct

Fining clarifies wine

This week’s favorite stories about food, wine, and culture

Élevage is the wine’s upbringing

Notes and thoughts on wines from two Northern Italian producers

This week’s favorite writing about food, wine, and culture

Dry wines have no perceived sweetness

This week’s favorite stories about food, wine, and culture

This week’s favorite stories about food, wine, and culture

Bouquet is a complex suite of aromas

Tasting two 1995 Bordeaux wines, one fine, the other faulty. But how?

Meg Maker charts the evolution of writing on Pinot Noir, from the evaluative, to the descriptive and metaphoric.

This week’s favorite stories about food, wine, and culture

Acidity contributes to a wine’s freshness and texture

This week’s favorite stories about food, wine, and culture

A palate learns. It also teaches.

This week’s favorite stories about food, wine, and culture

Notes on notable wines from Bolgheri and the Aeolian Islands

White, rosé, and red bottlings from Lucy Wines, with profits to charity

This week’s favorite stories about food, wine, and culture

Notes on the best wines from recent tasting

This week’s favorite stories about food, wine, and culture

Writing humanism into wine’s newest narrative

Eight notable wines from recent tasting

This week’s top stories about wine, food, and culture

Chasing this grape’s ancestry and flavors in the glass

This week’s top stories about wine, food, and culture

Notable wines from France, Piedmont, and Napa Valley