Cahors was one of the first French wine regions – other than Bordeaux, Burgundy, or Champagne – that I came to know by name. If memory serves, my acquaintance came courtesy of Kermit Lynch in the late 1980s. I had heard of Cahors and was fascinated by the moniker some

Wine & Spirits Magazine recently published a piece I wrote on Lebanese wine: “Cinsault Rising: Lebanon’s Search for a Flagship Red.”  I am grateful for the opportunity to write about the wines of Lebanon, something I have paid close attention to for a long while.  In 2001, as I wrote

It’s August. Depending on one’s position in the wine world, people are either taking vacation, touring wineries, furiously trying to bottle whatever is in tank to clear up space for the vintage soon to come, preparing for harvest, or, in the case of so many young sommeliers: making plans to