Fresh off her latest book, Cork Dork, the journalist-turned-sommelier talks about chewing dirt, maniacal somms and why people don’t know how to taste.
Our editors pick the best of the web's booze writing. This week: cocktails in LA’s Chinatown, rehabilitating Italian inmates with wine, and the science behind why champagne tastes so good.
Are these texturally compelling, sommelier-driven hipster wines worth the hyperbole?