Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Corey Warren
Tastings Editor
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Patrick J. Comiskey
Senior Correspondent
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Annette Farrell
Production Manager
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Isabella Biberaj
Membership Manager
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Chantal Martineau
Spirits Writer
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Sydney Love
West Coast Tasting Coordinator
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Susannah Smith
Editorial Coordinator
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Joshua Greene
Publisher & Editor
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Nick Mrozowski
Art Director
As the former creative director of WWD magazine and Adweek magazine in New York Nick has extensive experience in the areas of advertising, marketing and branding.
Vivian Ho
Production & Digital Director
After graduating from CUNY Baruch College with a BA in Graphic Communications, Vivian earned her certification in Web Development with Open Standards at her alma mater in 2012. Vivian’s design adventures started at Marvel Entertainment as an intern, then as a junior designer. Now with 10 years of print and digital design experience, she manages print production for Wine & Spirits and just completed a second redesign of the company’s website using WordPress.
Louise Nightingale
Marketing Manager
Louise comes to W&S from Hudson Wine Brokers in Los Angeles, where she served as Market Development Manager for the West Coast. For seven years, Louise worked with Wine Australia North America, first as the Event Coordinator, later as the Event Manager, bringing her experience with all facets of event production to our projects. She holds a Bachelor of Wine Marketing from the University of Adelaide, as well as an intermediate certificate from the WSET.
Roy Schneider Jr.
Director of Finance
Roy joined Wine & Spirits in 2003 to oversee the daily and long-term finances of the magazine. He handles cash flow works alongside the publisher to develop and fine tune strategic plans; Roy also manages basic business operations of the company—from IT to human resources. If there’s a problem, he’ll solve it.
Having begun his career on Wall Street, Roy holds an MBA from NYU Stern School of Business and has worked for a number of corporate and boutique firms from New York to Japan. While he clearly enjoys wines—having, over the years, sampled many thousands—he remains true to his Caribbean roots and maintains a primary love for rum.
Stephanie Johnson
Italian Wine Critic
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Chloe Jenkins
Account Manager
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
Patricio Tapia
Senior Correspondent
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
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Julie H. Case
Digital Editor
Philosopher turned oenophile, David Darlington, author of several books, including An Ideal Wine, says he has made pinot noir twice: “A good one in a terrible year and aterrible one in a good year, demonstrating the perversity of that grape and convincing me never to try it again.”
