Our New Favorite Low-Key Cocktail: The Port Tonic

While the Aperol Spritz has invited both vitriol and adoration, the humble Port Tonic—a sweet and playful blend of white fortified Port (like Kopke) and tonic water—has yet to make headlines in the United States in any meaningful way. When it comes to cocktails, Americans are quick to distance themselves from anything too sweet. Blue Nun Riesling?... Read More

Wine Futures: Buying Bordeaux for My Sons

My dad died right before my 31st birthday. Of the things he left me—a Whitey Ford signed baseball, an original pair of Wayfarers—his Bordeaux was his most treasured. In the early 1980s, compelled by wine he had tasted possibly never, he invested in a few cases of 1982 first- and second-growth Bordeaux. That collection had... Read More

Alice Feiring on Natural Wine and Wine’s Future

Wine writer Alice Feiring has built a career by challenging the Parkerized American palate. Her newest book, Natural Wine for the People, is an illustrated guide to natural wine, a style of wine predicated on minimal intervention, no additives, and organic growing practices. Recently, I spoke to Ms. Feiring about her book and, more broadly,... Read More

No Longer a Newcomer: Understanding Eastern Long Island Wine

A caveat: I do not blame you if your fundamental understanding of Long Island wine begins and ends with rosé. There are a lot of good reasons to drink pink wine on Long Island, especially when cooperative weather is in sight. But for over three decades, the winemakers of Eastern Long Island—technically three A.V.As—have produced... Read More

Rosé 101: Your Pink Wine Primer

A rose by any other name would smell as sweet—and a rosé by any other name would be as pink. Would Shakespeare not be proud? If you have ever wondered about the provenance of the pink stuff—where it’s made and how it’s made, for instance—your primer has arrived.  How It’s Made By technical standards, rosé... Read More