New Year’s Resolutions - Wine & Spirits Magazine

New Year’s Resolutions

photo by Kelly Puleio

Patrick J. Comiskey:
To reacquaint myself with dessert wines, from Porto, Madeira, the Loire, the Mosel and Bordeaux in particular. Whenever I uncork one I’m reminded of how wonderful they are and how happy they make everyone at the table.

Josh Greene:
To drink less and sleep more, at least sometimes..

Kate Grehl:
To visit East Coast wineries.

Caitlin Griffith:
To focus on geography—soils, north-south-east-west alignments, topography of the land, microclimates—and how these factors contribute to individual expressions in wine.

Samantha Groseth:
To increase my knowledge of Italian wine, as I’m heading to Umbria in May—and prepare to eat as much food as possible while I’m there.

Vivian Ho:
To drink more US pinot noir.

Stephanie Johnson:
To hunt down and drink more Jura wines. The reds are light bodied with earthy flavors; the whites are high acid and range from chardonnays to funky, oxidative savagnins. Most are still a relative value compared with similar quality wines from regions like Burgundy.

Mike Rush:
Two years ago, I had the pleasure of tasting Grahams 1969 Single Harvest Tawny Port. My goal is to save up enough money to grab one of the 712 bottles they bottled—and to have a huge fire to drink it in front of.

Roy Schneider:
To explore more non-traditional varieties of wines, similar to those at the “Indie California” table at our Top of the List tasting last May.

Luke Sykora:
To drink more Marcillac—made from mansois (aka fer servadou) grown in red, iron-rich hillsides of France’s Southwest. It’s a sanguine, moderately rich yet tangy red that makes me think of wines like Crozes-Hermitage, Ribera Sacra and Chinon, yet it’s not quite like anything else.

Patricio Tapia:
To drink more país—the grape the Spaniards brought to Chile in the 16th century, long forgotten, and now a focus for small producers like Louis Antoine Luyt and bigger ones like Concha y Toro. I’m going to try to convince everyone I know that it can make lovely, easy-to-drink reds.

Erik Tennyson:
To drink more Savennières. I love how versatile it can be; I was recently blown away by the Eric Morgat L’Enclos with a dish of raw ahi and beets.

Tara Q. Thomas:
After tasting the six Finger Lakes rieslings Pascaline Lepeltier and her team presented at our first annual Sommelier Scavenger Hunt—and then to read Richard Figiel’s report on the current environmental threats facing the industry—I resolve to drink more Finger Lakes wines, stat.

This is a W&S web exclusive feature.
photo by Kelly Puleio

is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.

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