Donkey and Goat is a small urban winery in downtown Berkeley sourcing grapes from the Sierra Foothills. They make so called “natural wine”—wine with no
What Makes a Great Wine?
There are lots of good wines available but only a few great ones. What makes the difference? My 3 Quarks essay this month untangles the
Budget Wine Review: Leone De Castris, “Maiana” Salice Salentino 2013
From Puglia, the heel of Italy’s boot, this wine is made from 90% Negroamaro grapes, a robust, tannic varietal supplemented by 10% of the floral,
A Neuroscientist on Wine
Neuroscientist Gordon Shepherd, author of Neurogastronomy, has a new book out entitled Neuroenology: How the Brain Creates the Taste of Wine (Columbia University Press, $25).
A Remarkable Wine Story
I would be hard pressed to identify the “best wine I’ve ever had”. But one of the candidates would be the Romano Dal Forno Amarone
Wine Review: Alma Rosa Pinot Noir Clone 115 Sta. Rita Hills, 2014
During a recent stopover in the Santa Barbara area, I had a chance to visit one of my favorite Pinot producers, Alma Rosa Winery. Richard Sanford,
Exploring the Philosophy of Food and Wine 