Roussillon is one of those places in which one realizes that France is not just France.  That is, that France, one of the oldest coherent nation states in Europe – or possibly, in the world, in fact, contains several different cultures within it.   Within modern memory, say the past century,

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

Whatever one thinks of the ascent of Michel Aoun to the presidency of the Lebanese Republic and the return of Saad Hariri as prime minister (see post below), one must say that in the realm of wine, the Lebanese have come together as never before.   The challenges they have faced

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 occurs to me as I post the article on Long Island wine that I wrote last fall for Gilbert & Gaillard International now, that Long Island wine launched my career as a wine writer. In 1999, I was working at the New York Times website www.nytoday.com (now defunct) and