Twenty years ago this month, I started this blog—On the Wine Trail in Italy. Nearly 1,800 posts later, I'm still here, still learning, s...

W hen I first went to Italy in 1971, I got my introduction to what people over there were calling the ugly American. Loud, overbearing, disr...

I keep seeing these bucket lists. Italy bucket lists. Five things, ten things, twenty things you must do before you die. And they're al...

From the "Oops!... they did it again" dept.    Apparently word hasn't gotten around yet.  This arrived in my inbox today.   ...

Family outing Old California circa early 1930's - Nonna bottom right M arion Nestle doesn't believe in breakfast . At 89, this nutri...

Retrieved from my spam file 😉*     Click images to enlarge   *  --- Editor's note: No actual consortia were consulted in the writing...

Wine, time and transformation T he scent woke me. Not an alarm, not a voice - just that yeasty, intoxicating pull of fermentation working in...

H ere's the thing nobody's saying out loud: northern Italy is dying faster than the south. Not literally. Not yet. But the vines a...

S croll through Instagram on any given Tuesday and you'll see them: sun-drenched vineyard photos, perfectly plated lunches in Tuscan cou...

E ric's been thinking hard about wine's troubles in his latest New York Times piece , laying out prescriptions for an ailing industr...

T he buffalos are coming back. The soccer moms in Escalades have upgraded to Teslas. And the crystal ball I peered into a decade ago sits on...

Y ou're standing in front of a wine list. Barbaresco, Barolo, Brunello—all those B's swimming together. Someone at the table asks wh...

A decade ago, I threw some educated guesses into the wind about * where Italian wine in America was headed . Looking back is still easier t...

  Mapping the Life and Soul of a Wine Born from Fire and Time   "A fascinating wine showing flower stems, orange peel and bark with...

R ecently, I read an article in the local paper about a chef who opened an Italian-styled restaurant and the food they are serving. One dish...