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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...
2 comments:
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...
1 comment:
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 ...
1 comment:
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...
1 comment:
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...
2 comments:
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....
3 comments:
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