The Wine Knitter

JANUARY 2, 2023

Wine & Dine Time is starting off 2023 with treats from Alentejo, Portugal. After being without a winery and vineyards of his own, winemaker and producer of award-winning wines, António Maçanita purchased the property in 2016 and began restorations. The estate has 126 hectares of land and 33 hectares of vineyards.

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A Wine Story

MAY 18, 2022

My dad and uncle Fili worked in the vineyards on weekends, and I helped out as a kid. And no doubt, some remain buried deep in the earth, perhaps near the Tenuta di Artimino vineyards itself. Filippo Paoletti, enologist, lead the tutored tasting in the formal dining room. How did the professor get there? “It

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Embrace the Suck

JUNE 13, 2022

I had a couple of events, private events, corporate dining events, and there were two more left on the book. I just read a Bloomberg article about 11 Madison Park, one of my favorite restaurants in the world, saying that they may not reopen. When I got back, it began to be so surreal. And with each passing day, things looked more grim.

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The Wine Knitter

AUGUST 23, 2024

​Thanks to chef Adriana Urbina’s delectable Estonian Kama pudding recipe and Ernst Loosen, a wine producer whose Riesling is featured in this article, the stage is set for a magical pairing. All of the estate’s ten major vineyards are designated as Grosse Lage (grand cru). Read on, dear friends, and find out!

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The Wine Knitter

NOVEMBER 8, 2023

I’ve met and dined with Anne Bousquet (co-owner) several times, written numerous articles, and reviewed most of their palate-pleasing wines. 100% certified organic grapes are hand-harvested from the estate’s vineyards by the foothills of the Andes at an altitude of 4000 ft. Photo is courtesy of Domaine Bousquet.

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The Wine Knitter

DECEMBER 3, 2022

This month’s Wine & Dine Time features treats from Abruzzo! Cerasuolo d’Abruzzo DOC Torre Zambra “Passo Sacro” This wine is made with 100% Montepulciano d’Abruzzo DOC grapes handpicked from vineyards on the Colle Maggio hillside of Villamagna. To learn more about Abruzzo, read my recent articles.

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7 Shifts

OCTOBER 15, 2020

Based on my conversations with dozens of restaurateurs and operators, as well as other technology providers over the past few months, this article will quantify how the New York market has been impacted, and what forward-thinking operators are doing to adapt and thrive. What support is available for New York restaurants 1.

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EATER

OCTOBER 2, 2020

Helen needed to do research for a magazine article she’d long wanted to write. James dined at the Mark Hopkins with Bess Whitcomb, his abiding mentor from the old Portland Civic Theatre days — she lived in Berkeley now and taught drama at a small college. Masses of yellow wild-mustard flowers filled the vineyards.

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EATER

FEBRUARY 13, 2024

And whether it’s as a vehicle for Chaplin’s absurdist physical comedy, or it’s offering romantic depictions of Italian cuisine in Goodfellas and Big Night , or it’s the way the The Menu uses visceral horror and biting satire to critique the extravagance of luxury dining culture, food plays a crucial role in making the movies we love feel real.

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