The Blog "Engaging the Senses" includes thoughts on wine, food, travel and art from James Beard Award-winning writer, WSET educator and travel photographer Lyn Farmer
Champagne Pommery cellar master Thierry Gasco says he has finally decided to release a Champagne with no added sugar, a "brut nature." However, he isn't doing this with his entry level wine; he is going for the gold with his top-of-the-line Cuvée Louise. But can he make his best wine better by leaving something out?
Read MoreIs the Champagne flute losing its allure as a vessel for sparkling wine? It is for me, and here's why: wine, even sparkling wine, tastes better in a wine glass.
Read MoreHow does a wine conjure fragments of memory? When I tasted a sparkling chardonnay from the Italian Alps and flashed back to my childhood in Vermont's Green Mountains, I blamed it on bees...
Read MoreA new report from the United States' leading wine trade organization, the Wine Institute, raises some questions about just what it means to be a premium drinker. In short, it doesn't mean much....or, it may mean a lot.
Read MoreA wine festival gives Lyn an opportunity to think about wine, beer and the essence of the tasting experience.
Read MoreI recently learned the Cariñena wine region of Spain loved my photographs of the area so much they will be using several of them in the educational and advertising materials. I fell in love with Cariñena last summer, and am happy to share some thoughts on the region here.
Read MoreWhat can we learn from the announcement that Bordeaux' Château Beychevelle is constructing a new visitor-friendly winery? Perhaps the French are catching up to North America....
Read MoreI was thrilled to see a restaurant stand up to a disgruntled Yelp reviewer who trashed the place in a review without actually dining there. The screed was based on the restaurant's refusal to box their elegant food for takeout. At the same time, I'm concerned that 1,700 French chefs have signed a petition calling for a ban on online negative reviews. Who is accountable anymore in this online world?
Read MoreThe myth of the creative individual starving for her or his art, the idea that good work only comes out of struggle, has been perpetrated for centuries. Is it also a necessity for the art of wine? Must a grape vine struggle to realize its greatest destiny? Poppycock! sort of. And here's why, complete with a motivational plant video.
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