When in Georgia researching the book, there were a handful of words I learned immediately: “hello” (gamarjoba), “yes” (ki/kho), “no” (ara), and “thank you” (madloba). “Cheers” (gaumarjos) arrived quickly out of necessity but it was... more>

The most typical roadblock encountered when it comes to Georgian wines is that the language is simply not easy which means that the local grape names aren’t easy. This is definitely not a new or... more>

For those who may not know of it, the Geoffrey Roberts Award is one that takes on the form of a bursary granted to those who show “…a genuine commitment to New World wines or... more>

Given my living location and writing focus I’m viewed as a “Spain person” for the Decanter Awards. This is great and I’m very happy to judge these wines but I made a mention to the... more>

In my house, the recipes that reign supreme are those of Ottolenghi. They’re insanely intimidating at first given the ingredient list, but they’re not actually that hard to make. Once you’ve sourced the ingredients (Yotam... more>

For those immersed in the wine world, Georgian wines have been on fire for some time, so much so that most editors I work with don’t even want new articles about the country and its... more>

The Shavnabada Monastery is like many monasteries in Georgia: very, very old and with a killer view. They also happen to be the second monastery in Georgia to start releasing wines. The first of course... more>

If there’s one thing I’m not the best at, it’s shameless self promotion, which in some ways I feel is a positive as opposed to a negative. Still, the old adage of a tree falling... more>

June marked the release of the new Georgian wine book and meant a trip over to Georgia for a presentation at their annual wine fair in Tbilisi. It also meant that we’d be able to... more>

For anyone who might think it a quick way to riches, you simply do not write wine books for financial gain. Most everyone writes these types of books with little regard to the scant paycheck... more>