Meet the Winemakers: Matt Parish
This harvest, Matt Parish programmed a set of AI bots to do the arithmetic of crush. Then he checked every number by hand, because anything added to a wine stays in it.
Never Had a Dog
I never had a bird dog. What I’d pour with partridge, pheasant, duck and Canada goose, and four Maine recipes to go with it.
Meet the Winemakers: Kyle Hesington
Kyle Hesington came to Bar Harbor for one summer in 2022 and took a job as the winery’s landscaper. In 2025 he bought the place. He answers the twenty questions every winemaker in this series is asked.
Meet the Winemakers: John Harley
Marietta Cellars has bottled its Old Vine Red by lot number since 1980. Winemaker John Harley, twenty-two harvests in, answers the twenty questions every winemaker in this series is asked.
Meet the Winemakers: Tom Croghan
Tom Croghan told his general manager the vines were telling him to pick, and the rain started an hour after the last grapes came in. Twenty questions with the physician turned winemaker at The Vineyards at Dodon.
Meet the Winemakers: Kate Boyle MacDonald
Kate Boyle MacDonald’s first week in a cellar ended with her asking her boss when he’d added the black pepper to the Zinfandel. Twenty-eight harvests later, she makes Reno’s wine on East Fourth Street.
Meet the Winemakers: Bill Easton
Bill Easton opened a Berkeley wine shop in 1978 and moved his first wine to his own Amador cellar on a flatbed in 1994. He answers the twenty questions every winemaker in this series is asked.
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Meet the Winemakers: Gor Avetisyan
Gor Avetisyan has made wine in Armenia since 2014. The first Armenian winemaker in the series answers the twenty questions every winemaker is asked.
Tasting Room Training: The Post-Harvest Debrief
Every guest asks how harvest went in November, and most tasting room hosts answer with the weather. A twenty-minute debrief between the cellar and the tasting room team, held before the holiday traffic starts, gives each host a true story from this vintage to tell instead.
How Was Harvest?
A guest at a Seneca Lake tasting room asks how harvest went and gets a weather report. The real answer was forty yards away on the crush pad.