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Expand Your Palate 2026
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Pasta al Pomodoro and Chianti Classico: The Pairing That Proves the Rule
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Sangiovese: Italy’s Given Grape, and the Bordeaux Grapes Beside It
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Why Tomato Sauce Ruins Most Red Wine, and Not This One
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Chianti Classico: The Hills That Taught Italy to Cook
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Barolo and Osso Buco alla Milanese
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Nebbiolo: The Grape That Refuses to Look Strong
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Why Tannin Needs Fat
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Piedmont: The Wine That Looks Light and Isn’t
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Ripasso and Red Wine-Braised Short Ribs
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Corvina and the Slow Art of Drying Grapes
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How to Read an Italian Wine Label (Without Knowing Italian)
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Veneto: One Grape, Three Escalating Stories
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Sweet Wine and Blue Cheese: The Pairing That Sounds Wrong and Isn’t
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The One Rule That Makes Dessert Wine Work
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The Grape That Hangs On When Every Other Has Been Picked
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Why a Great Sweet Wine Doesn’t Taste Like Syrup
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Canada Makes the World’s Icewine Because Its Winters Can Be Trusted
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Three Glasses, One Grape
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The Wine Raw Fish Has Been Waiting For
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Same Grape, Colder Place: Why Finger Lakes Riesling Tastes Nothing Like Washington’s
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What the Alcohol Number Is Quietly Telling You
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The Wine Grows Where Winter Should Kill It
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The Red You Can Chill
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Earth Meets Earth: A Mushroom Tart and Oregon Pinot
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One Grape, Three Climates: How Place Rewrites Pinot Noir
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What “Forest Floor” Actually Smells Like (and How to Find It)
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Oregon Bet on a Grape the Experts Said Wouldn’t Ripen
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Salt, Sweet, and a Cold Glass of Riesling
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Riesling Is the Honest Grape
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Your Nose Makes a Promise Your Tongue Doesn’t Keep
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