We made ourselves lab rats and drank bottled “euphorics,” sparkling CBD, and beverages that promise a “beautiful park bench” for your brain on the all new @prince_street_ podcast, where you can hear me struggling through CBD in real time (Recess, WHAT DID YOU DO TO ME?). Thanks @ssdai, @mattrodbard, and @seedlip_ben, who’s featured in the show! 🍹
It’s ✨JANCIS!!✨ got to sit down with the “true north of the wine world” @jancisrobinson for @prince_street_ + learn about how she wards off hangovers, hosts dinner parties, and fell in love with Reese’s (plus so much more). Link in bio or wherever you get your podcasts. Oh and that’s a new Jancis-designed glass she’s holding
“History, science, travelogue, and soap opera, all rolled into one,” wrote one reader of my ⚡️new⚡️ story about what really killed the dinosaurs—out in @theatlantic’s September issue now! (...& link in bio)🦕🦖
For the newest @prince_street_ podcast I got to eat with The New Yorker’s food critic @hannahgoldfield and ask her everything Ive always wanted to know about what it’s like to eat (and critique) for a living--from what she looks for, to what she hates, to what she craves, to what’s replacing kale as *the* it ingredient du jour. Link in bio/find it on iTunes! 👅
s’more #pairdevil! So this all came together by accident, but it was PERFECT: s’mores and 2008 Château Musar Rouge (from Lebanon! From cab/cinsault/carignan! From $30!). What s’more could you want. 🍷👹label in insta stories
picnic #pairdevil!! It’s really hard for anything to taste bad when you’re 1. Outside 2. Eating pizza 3. In July and 4. There is wine. But this white from Charles Gonnet in the Savoie (🇫🇷) is special. Made with 100% jacquere (🍇) if you like Sauvignon Blanc, try this. I used to push it on everyone at @terroirny and for good reason. Cheap too! 🍷👹label closeup in insta stories
THANK YOU to all the cork dorks who showed up last night with your fabulous questions, big smiles, kind words, and unquenchable thirst for wine fun. I had THE time. Of. My. Life. 📸 @johncarteredwards. And cheers to @spitpaul + the @terroirny team for once again proving there’s no party like a Terroir party...
The Prince Street podcast🍷Wine Club🍷 is BACK and we’re probing the joys of Godforsaken Grapes—in all their unpronounceable ümlaüt-and-kconsonant-filled glory. Link in bio/get the episode wherever you find such things!
It’s a new Cork Dork!! Welcome to the family, 朋友！#corkdorkbook
Cork Dork came out a year ago today AND WHAT A RIDE IT’S BEEN! Thank you for your letters, your gorgeous #CorkDorkBook photos, your amazing presence at readings, your support, your questions, and your interest. And a special thanks to my out-of-this-world editor, @lindseyschwo. Every time I meet someone who’s read my book it feels like a miracle. 🚀🍷
Pho #pairdevil! A freezing Friday night calls for a hot bowl of Pho and big glass of Anita und Hans Nittnaus’ Blaufränkisch (don’t let the umlaut scare you). To be perfectly honest I don’t love every Blaufränkisch, but I do adore this spicy earthy berry loveliness. Oh and Bordeaux and Pho is DELICIOUS if you haven’t tried that. 🍷👹 tagged places that carry it/label closeup in insta stories
Charleston food fest #pairdevil! Shuai + Corrie of @shortgrain whipped up this mean bowl of spicy, sweet, malty, gingery delicious Dan Dan Noodles that we wolfed down with this Crémant d’Alsace (sparkling pinot). And a Gamay from Beaujolais. And an off-dry Oregon Riesling. All before noon. 🍷👹 Label closeups in insta stories 🍍Thanks to all who joined us!! #chwff
Everyone said China's Paris replica was an empty ghost town. This summer, I went there—and China's Venice, Holland, and Ye Olde England—to find out for myself. Wrote all about my bizarre Grand Tour of China's #duplitecture (and how it’s aged, more than a decade on) for @roadsandkingdoms . Link in bio, more 📸 in my insta story
Trying-to-keep-warm #pairdevil, featuring two things that heat you from the inside: Chili and Spanish wine—in this case, Psi, which is made by the same guy (Peter Sisseck) who makes Spain’s cult favorite Pingus, but about 1/33rd the price. Made with Tempranillo (and a splash of Garnacha), it’s fruity enough to handle the copious amounts of cayenne and jalapeño I dumped in, with hints of tomato to match. 🍷👹 tagged places that carry it/label closeup in insta stories
For awhile now, I’ve been living with an app that tells me I’m going to die five times a day. If you need the uplift only pondering your demise can bring, read all about it in the Jan/Feb issue of @theatlantic 🌈💀🌈 link in bio!