"I found my métier in 2001 when I wrote an award-winning article for the New York Times, “For Better or Worse, Winemakers Go High Tech.” Through researching the topic I uncovered a world of flavor- and aroma-changing additives. “Fraud,” I cried, “Give me my wine back!” And then I went to work."
"I have helped to define “natural,” uncovered the abuses of ubiquitous terms like “organic” and provoked readers to share my concerns and passions. Approaching wine from the ground up, I try to work much like an anthropologist to respect and preserve what is indigenous to wines and their traditions. From the ancient vines of the Canary Islands to the qvevris of Georgia, I am attracted to simple, effective century-old practices. I identify wine that unlocks culture and heritage, methods that reflect and relate human stories." - Our Good Old Friend Ms. Feiring
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