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In The Glass: Raventós i Blanc – Textures de Pedra 2016

by  |  27-11-2020

I’ve never been a tremendously big fan of blanc de noir Champagnes. Plop! goes the sound of each and every monocle in the room falling into every glass of Bollinger being sipped. But I feel... more » I’ve never been a tremendously big fan of blanc de noir Champagnes.... more »

The state of Xarel·lo in Penedès

by  |  20-04-2020

Workhorse. Backbone. Structured. Aromatic. Evolving. These are but a few words one can put forth when talking about the grape, Xarel·lo and they’re all true–even if some people might say them with a curled lip... more » Workhorse. Backbone. Structured. Aromatic. Evolving. These are but a few words one... more »

Sicus, when wine is made in the vineyard

by  |  12-07-2019

Driving forty five minutes covers a lot of ground in the wine world. It affords a 41km view of the entire Côte d’Or in Burgundy. Similarly, it will see you go from the top to... more » Driving forty five minutes covers a lot of ground in the wine... more »

Tasting four decades

by  |  21-01-2017

It’s a fun stunt to try and taste the decades of your life via bottles of wine. As one gets older, it becomes ever more difficult as the older wines get more scarce, somewhat giving... more » It’s a fun stunt to try and taste the decades of your... more »

Rebellious Penedès: “Unrated”

by  |  28-01-2016

This article originally ran on Harpers but, given space restrictions was nearly half of the original in length. Here I present it in its entirety. The concept of rebellion in wine typically conjures up images... more » This article originally ran on Harpers but, given space restrictions was nearly... more »

The inauguration of Celler de les Aus in DO Alella

by  |  25-06-2015

For some time, the people who haunt the “natural” wine circles have been people I wouldn’t care to be in an enclosed space with, even if said space where the size of a football field.... more » For some time, the people who haunt the “natural” wine circles have... more »