On Saturday, I drove with David along the North Fork, to research an upcoming article on the sparkling wines of Long Island for Edible East End. What follows is a few photographs from the excursion. Pictured above is Eric Fry, the winemaker at Lenz. Disgorging bottles at Lenz. In the cellar. Gilles Martin, the winemaker [.]. MORE >>

So a new mother is quoted in a New York magazine article on cooking placenta. “When I was pregnant, I just craved organs…so the placenta just made sense.”. No, not polenta–placenta. I’ve never delivered a placenta personally, so maybe that’s why I find it a little difficult to, erm, swallow. “ food and wine MORE >>

Subject: Mr. Squires, You made an assertion today, in the thread about my Slate article, to which I wish to respond. There was nothing in my article that could be construed as an attack on Robert Parker or the Wine Advocate, and I am at a loss to understand why you felt the need to delete the entire thread. From: mhsteinberger. Thanks. MORE >>

Queried about their decision to use their term, Director of Winemaking Victor Gallegos pointed me to this Wine Spectator article in which James Laube called Sea Smoke “an important part of Santa Barbara’s wine scene and one of its ‘grand cru’ properties.” The term is pure marketing. ” American wine MORE >>

Read the article in its entirety here. With tasting assistants, Kelleigh and Jennifer, I visited the North and South Forks to taste my way through the rosé wines of Long Island, for Edible East End. MORE >>