So Much To Say About Bon Appétit

From the September issue, at check-outs next to the Jenners now. Photo by Sunny Shokrae

The last two months have been HUGE for me at Bon Appétit. August's print issue featured my four page piece on California wines, a piece that was insanely close to my heart and also the first time BA has given wine a four page feature to wine! Hopefully you got to check it out. If not, well, here's a podcast from last week with us discussing it. 

We don't do much prep before these podcasts, and I thought this was just going to be a quick ten minute thing we tagged onto the back of another podcast. To have BA not only dedicate four pages to California wine, and then dedicate a whole podcast to me (anxiously) talking about them, was such a dream. It took everything out of me not burst into tears or confetti or both when Adam asked if he could read the intro to the piece. I respect and admire Adam so much, for fistfuls of reasons, and to be able to write this and have him enjoy it, meant so much. 

There was once a time when "California wine" only meant steakhouse cabs and oaky Chardonnays (ugh). Thankfully, a new generation of winemakers is making local wines that are lighter, brighter, and dangerously drinkable. This week, wine columnist Marissa A. Ross goes deep on the West Coast wines you should be drinking right now.

AND THEN! I got a full fucking page in the September Issue! I couldn't be more proud of my men's cut-off Levi's shorts I made for myself seven years ago and worn everyday since to be considered a fashion statement. Juuust kidding. Although I can't believe little old me got a full page in the stunning Restaurant issue. The piece is a really fun one about just drinking and not worrying, and I feel is my big, official introduction to the Bon Appétit audience. Hope you check it out. 

And, on the web, as always:

4 Outdated Wine Rules You Never Have To Follow Again

7 Common Mistakes When Ordering Wine

5 Questions to Ask When You’re Buying Wine (And Know Nothing About Wine)

Chardonnay, the Most Misunderstood White Wine

Meet the Winemakers Behind California’s (Finally!) Cool Wines

On Bon Appétit: A LOT

Bon Appétit has been keeping me so busy I forgot to tell you about all the shit I've been busy writing! So put down that beach read, because you have a lot to catch up on.

9 Situations in Which It Is Totally Fine to Put Ice in Your Wine

Why You Should Serve Magnums at Your Next Party

Where Do You Stand in the Boxed vs Canned Wine Debate?

The Wine You Should Be Drinking Instead of Rosé This Summer

Crucial Wine Pairings for Whatever BBQ You’re Making

9 Wines That Get Better with Age and Make the Perfect Wedding Gift

On The Foodcast: Chatting Natural Wine, Mindy Kaling, Singing Vinho Verde's Praises, Pool Rules & More

Bob Kramer is widely known in the restaurant world as the Yoda of knife making. And he wants you to know how to actually care for your knives. In today's episode, he shares tips every home cook should know. And later, we catch up with our new contributing wine editor Marissa A. Ross, who makes the case for natural wine.

My first appearance on Bon Appétit's Foodcast! It starts with knife king, Bob Kramer, and then I come in about twenty two minutes later and I chat about all sorts of stuff with my very cool boss and overall cool dude, BA Editor-in-Chief Adam Rapoport. 

On Bon Appétit: The 6 White Wines You'll Be Sneaking to the Park This Spring

The 6 White Wines You'll Be
Sneaking to the Park This Spring

My first BA byline is on stands now! Check it out for my top tips for drinking wine outdoors this spring, and while you're at it, read which white wines you shouldn't forget over at BA online!

On Bon Appétit: Why You Shouldn't Worry About Sulfites

Why You Shouldn't Worry About Sulfites

You're probably not allergic to them, and they're not causing your red wine headaches. So why does everyone freak out about them? Let me tell you all about how the sulfite scare happened and how there's actually way more sulfites in foods than in wines. 

This piece means a lot to me, and I'm really proud of how well it was received within the wine community. Since usually the reactions I get are from people who are commenting on the internet with no knowledge on the subject, who really didn't even read the damn thing, it is very rewarding to have people I admire in my industry react positively. Wine professionals have to battle the sulfite myths regularly, and I feel very grateful that I was able to bring this issue to a large audience, and hopefully teach some people some things. 

ON BON APPÉTIT: LET'S MAKE PORT COOL AGAIN

Let's Make Port Cool Again

Port may be your grandma’s drink, but that doesn’t mean it can’t be your drink, too. Because here’s the thing: Port is really good. Like, mink coats, Adidas sweatpants and Codeine good.

On Bon Appétit: What Happens If You Buy Wine Based on the Label?

WHAT HAPPENS IF YOU BUY WINE BASED ON THE LABEL?

Apparently you get some solid references to the Ventures and Barbarella. But would you expect anything less from me? Click on over to read about these hot font-ed babes. 

On a side note...
HOLY FUCKING SHIT, IT'S REAL
I WRITE FOR FUCKING BON APPETIT

My heart is just continuously peeing its pants over this.