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Sunday, April 24, 2022
Love Me! Love My Wine!
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O ne of the distillations I’ve arrived to, at this late hour, is that ultimately everything is about love. And that includes any and all thi...
Sunday, April 17, 2022
#Ciao, #Vinitaly2022, #WellDone!
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T hat was the conveyance via the social media thoroughfares on Wednesday April 13, 2022 as the most recent iteration of Vinitaly was winding...
Sunday, April 10, 2022
Dispatch from Kyiv: Why I won’t be going to Vinitaly this year
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The following is a speculative compilation deriving out of anecdotal missives from friends in the wine trade who are in Ukraine. This is onl...
Sunday, April 03, 2022
The Death of an Iconic Italian Restaurateur
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I n the book, “The Sicilian,” by Mario Puzo, there was a passage on a curved archway above a cemetery near Palermo. On that archway was the ...
Sunday, March 27, 2022
From the Archives: The Stake Behind the Sizzle
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From the archives D riving along the scuttled roads of urban Austin, I finally found a parking place, after 10 minutes of searching. By some...
Sunday, March 20, 2022
Vinitaly – Should I stay or should I go?
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I n three weeks, barring any further unforeseen crisis and impending world events, Vinitaly 2022 will commence. Having test driven Vinitaly...
Sunday, March 13, 2022
Why blog about wine now?
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I’ ve got to say this: with what the world is witnessing right at this moment, I find it exceedingly difficult, if not absurd, to think a...
Sunday, March 06, 2022
"It’s the innocent people being attacked — the kids. It’s the kids, man. I just can’t stand by. I just can’t stand by" : American Veterans Join the Fight in Ukraine - NY Times
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Ukrainian soldiers trying to save the father of a family of four — the only one at that moment who still had a pulse — moments after bein...
Sunday, February 27, 2022
Terroir and the Noƶsphere – How a French Jesuit paleontologist and a Russian-Ukrainian scientist named Vladimir set the stage for a rising wine culture
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T erroir’s dough has been kneaded so much that the large Batard it started out as is looking more like flatbread. It’s been worked too hard....
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