You know the rest of that line, right? Well, it's with some small amount of sadness that I am saying that about this blog: It must come to an end. I've had a terrific time writing it, but we've decided that in the end it's a bit strange, for a magazine that's all about bringing together food and wine, to have separate blogs on those topics.
So, from here on out, any wine blogging that I (and Megan Krigbaum, Kristin Donnelly, and various other stalwart folks) do will instead appear in F&W's primary blog, Mouthing Off. No less wine coverage, just a different venue. See you there.
I wrote about these super-excellent beer journals
last June because I think the idea is just so great—they fit in your pocket, and each page has a spot for all the tasting notes you could ever possibly come up with. I was elated to hear that 33 Books has come up with books for wine notes
), too, because I’m always writing notes on gum wrappers or magazine insert cards that I dig out of the depths of my bag when I’m out. These are a smart way to keep it all in one place. Plus, the wine-colored ink on the covers actually contains some wine from the Walla Walla Valley. These little books would make excellent stocking stuffers or accompaniments to a bottle of wine.
© Random House
If you’re looking for a gift for someone brand new to the wine world, Dara Moskowitz Grumdahl's new Drink This: Wine Made Simple
does just that, and provides a useful survey of who’s who in today’s wine world with her many “Conversations with Bigwigs,” quick conversational snippets from everyone from Robert M. Parker, Jr. to Paul Greico. After the jump, Grumdahl lists the Top 5 things those bigwigs taught her.
Michael Steinberger's Au Revoir to All That
Over on Mouthing Off
, I've just posted about why Slate wine columnist Michael Steinberger's new book, Au Revoir to All That
, is required reading for anyone who cares about food, wine or France (as an added bonus, it's well-written enough to qualify as fun summer reading, too.) The abridged version: Steinberger compiles devastating details on, among other obstacles, France's crippling appelation system, to show why we're looking, well, anywhere but France for culinary innovation. But he also offers a few glimmers of hope. In honor of Bastille Day, after the jump, Steinberger offers a cheat sheet on four maverick French winemakers worth watching.