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 no. 28 “In the Vineyards of
Friuli” — French and native varieties; Rosetta Dorigo, Livio Feluga,
Walter Filiputti, Josko Gravner, Edi Kante, Nicola Manferrari, Francesco Pecorari, Doro
Princic, Vittorio Puiatti, Mario Schiopetto.
 no. 32 “Three
Wines of the Loire” — The appellations of Bourgueil, Vouvray,
and Sancerre, including the producers Pierre Caslot, Pierre-Jacques Druet, Philippe
Foreau, Gaston Huet, Philippe Poniatowski, Edmond and Bernadette Vatan, and Jean-Marie
Bourgeois.
no. 37 “Munster Cheese, Dry
Muscat Wine, Choucroute, and Other Happinesses in the Haut Rhin of Alsace”
— Not just Muscat but also Riesling and other white varieties of Alsace and
including the producers Marcel Deiss and Zind-Humbrecht.
no. 41 “In
Tuscany” — The Sangiovese grape, Chianti, promiscuous
cultivation, French varieties, vin santo.
no. 44 “Two Strong, Sweet Wines
of Mediterranean France” — the Banyuls of the Domaine du Mas
Blanc and the Maury of the Mas Amiel (two wines to drink with chocolate).
no. 48 “Champagne” — The logic of the wine, the logic of a brand (a blend), Veuve
Cliquot, Moët et Chandon, Roederer, Krug, Billecat-Salmon, Jacques Selosses.
no. 49 “Sonoma County” — The California-ness of California wines, including Lou
Preston, Merry Edwards, Warren Dutton, and Joe Rochioli.
no. 53 “Sauternes” — Noble rot; Semillon, Sauvignon, and the fate
of Muscadelle; with Climens, Gilette, La Tour Blanche, de Rayne-Vigneau, Guiraud,
Rieussec, Suduiraut, d’Yquem.
no. 55 “Provence: The Cooking of
Poor People, Wine from a Southern Climate, Olive Oil from the Valley of Les Baux” — The Bandol of Domaine Tempier, the Mucat de Beaumes-de-Venise of Domaine de Durban, the wines of Palette (Château Simone).
no. 58 “Southern Piedmont Part II: The Great Wines of Barolo and Barbaresco” —
How much remains of the tradition and why does it matter? With Matteo Ascheri,
Giovanni and Roberto Conterno, Angelo Gaja, Sergio Germano, Bruno Giacosa, Elio Grasso,
Bartolo Mascarello, Valentino Migliorini, Giuseppe Rinaldi, Enrico Scavino.
no. 62 (“Twelve Restaurants in
Tokyo”) “Coulée de Serrant” — The wine from Le Clos de la
Coulée de Serrant, the greatest vineyard of Anjou, with Nicolas Joly and biodynamic
farming.
no. 63 “Some
Other Wines from Anjou” — The white wines of Château d’Epiré in
Savennières, Francis Poirel in the Quarts de Chaume, Jo Pithon in the
Coteaux du Layon, and Hervé Duloquet farther south in the Coteaux du Layon, plus the red wine of Clos Rougeard in Saumur.
no. 65 “Sicily”
— The great Marsala of Marco de Bartoli and brief thoughts about Sicilian wine
in general.
no. 67 “Beaujolais: The Goal of
a Gulpable Wine” — The varied interpretations of tradition,
including those of Marcel Lapierre, Jean Foillard, Yvon Métras, Louis-Claude and
Claude-Emmanuelle Desvignes, Jean-Paul Brun, Château Thivin, Paul and Eric Janin.
no. 72 “A Particular Taste: Vin
Jaune and Other Traditional Wines of the Jura” — The great wine
of the appellation Château-Chalon and other appellations of the Jura, including the producers Domaine de Montbourgeau, Émmanuel Houillon, Jean
Macle, Jacques Puffeney, Domaine A. et M. Tissot.
no. 76 “Aglianico del Vulture” — Aglianico, which may be the best red variety of southern Italy, as made in one of its best locations, with issues of modern versus traditional methods and tastes. |