Recommended by Alice Feiring
Absence of sonnets notwithstanding, our Substack page will be the usual gallimaufry of observations about the wine trade as well as essays about taste and tasting in general, and the aesthetics and philosophy of wine. With wine-y anecdotes thrown in.
Because Doug's wine reflections and writings are blessings.
Lively, varied, IACP Award-winning reports on Cocktails, Food, Travel and Culture, with a personal touch, from Robert Simonson, longtime cocktail writer for The New York Times and James Beard-nominated drinks writer.
Always engaging, always razor edge; Robert's one of the sharpest booze commentators working today.
A twice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. (Find new posts at newsletter.wordloaf.org.)
"Pedantic crap!" — A (former) reader
Love Andrew's substack. It's kind of essential for all sourdough bakers of all levels. Always an interesting take on a recipe or technique. Terrific stuff to mine here.














