I am a Chicago-based freelance writer, covering cocktails, food, travel, and adventures of all kinds. My work has appeared in USA Today Travel, Fortune.com and Midwest Living. I’m currently working on a book about female bartenders and mixologists. I grew up in Chicago and traveled internationally extensively, having enjoyed lountza sandwiches along dirt roads in Cyprus as a teen to apfelwein in Frankfurt as an adult. I earned my English Literature and Women’s Studies degrees at the University of Illinois at Chicago and my MBA in Marketing Management from DePaul University. I’m an active member of the American Society of Journalists and Authors (ASJA) and Association for Women Journalists – Chicago (AWJ).
Free Wine Testing Contact Megy Karydes The author is a Forbes contributor. The opinions expressed are those of the writer.
Wine Business In India If drinking beer laced with E142 (also known as green food dye) during St. Patrick’s Day excites you, this article is not for you. It’s about enjoying another type of green drink: wine.
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I’ve been trotting the globe in pursuit of wine, food and travel stories for over 13 years. From the vineyards of New Zealand to the press houses of Champagne, I’ve met a world of fascinating people who have stories to share. In between adventures I review restaurants for The Atlantan and contribute to several global and national outlets including: USA Today, Decanter, Men’s Book and TravelChannel.com. I've also co-authored a travel guide (The Everything Guide to Ireland), edited a city guide for Atlanta (Northstar Media) and worked as a Senior Editor at The Wine Report. I was recently awarded the MAGS Association Magnolia Award for excellence in writing and editing and currently hold a Wine and Spirits Education Trust Intermediate Certificate.
Wine Testing Tour India Contact Katie Kelly Bell The author is a Forbes contributor. The opinions expressed are those of the writer.
Free Wine Testing in Sonoma, likes the tomato comparison: “A wine that is drip irrigated as opposed to dry farmed is similar to the difference between a hot-house hydroponically grown tomato and a field grown one.” Essentially, a wine that is dry farmed only gets the water that Mother Nature sees fit to give. The vine is then left to struggle for water during dry spells, which can often mean much of the growing season. This aspect of struggle requires the vine’s roots to dig deeply in search of water. The deeper a vine’s roots, the more exposure it gets to native terroir, not just the top layer of soil. Also, many argue that dry farmed wines have greater flavor because the grapes tend to be smaller and more concentrated.
Wine Business In India
Wines of Walla Walla touch Oregon, WashingtonThe OlympianSeven Hills Winery 2012 CarmÃ©nÃ¨re, Walla Walla Valley, $30: CarmÃ©nÃ¨re, a red Bordeaux variety once thought lost to history, enjoys a renaissance in the soils of the Walla Walla Valley, and this is a delicious example, thanks to aromas of deep black ...
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Wines of Walla Walla touch Oregon, WashingtonTheNewsTribune.comSeven Hills Winery 2012 CarmÃ©nÃ¨re, Walla Walla Valley, $30: CarmÃ©nÃ¨re, a red Bordeaux variety once thought lost to history, enjoys a renaissance in the soils of the Walla Walla Valley, and this is a delicious example, thanks to aromas of deep black ...
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