Published
As the fight between traditionalist winemakers and those in favor of the alternative closures rages on, how will the glass cork fare?
After I was born the first thing I tasted was not mother's milk but my father's finger dipped in sparkling wine from my family's winery, Iron Horse Vineyards. Since then, I have never stopped refining my palate. At dinner parties during my childhood I would regularly be given sips of vino and quizzed on what I tasted. It was my parents' idea of a party trick: I would sip a Pinot Noir and note that there were traces of plum. Wine is in my blood so it's only natural for me to write about the industry. I also have a special take on this particular topic because of my family's traditional concepts of wine making - we are true cork users, through and through, because we have known the evils of the synthetic cork.
Work Sampleshttp://www.saveur.com/web-exclusive/our-favourite-foods/consider-the-kumquat-1000008169.html
http://www.nypost.com/seven/05312008/entertainment/picnic_potables_113242.htm