We were delighted to recently have the opportunity to introduce New York based wine writer Alice Feiring to the 12 week cookery students, virtually –via Skype. We beamed Alice onto the big screen in the demo room live from New York for a very interactive talk and Q&A with the students.
Alice Feiring (who presented fantastic talks and tastings at Litfest’15 here at Ballymaloe) is an internationally known author and journalist who lives in New York and leads an international debate on wine made naturally. She has been the wine correspondent for Wall Street Journal Magazine and Time Magazine and now freelances for publications including the New York Times. Alice is a winner of both the James Beard and the Louis Roederer wine writing awards.
Alice gave an inspiring talk to the cookery school students about natural wine. By way of illustration during the talk, we showed Vino di Anno, a natural wine from Mt Etna, Sicily, made by Anna Martens & Eric Narioo in a Qvevri (Qvevri in Georgia were one of the first vessels ever to be used for wine fermentation, terracotta vessels, buried completely surrounded by the natural coolness of the earth, with just the top part barely above ground)
Alice also spoke about Georgian wine and Georgia in general, a subject near and dear to Alice’s heart and the subject of one of her books ‘For the Love of Wine, my odyssey through the world’s most ancient wine culture’, published March 2016, about the people, places, food, and natural wines of Georgia.
She is author of several books, including The Battle for Wine and Love: Or How I Saved the World From Parkerization and Naked Wine: Letting Grapes Do What Comes Naturally. Translations of her books have been published in French, Spanish, Italian and Georgian. In 2012 she launched The Feiring Line, the only subscription-based natural wine newsletter where you can ke ep up to date on Alice’s writing www.alicefeiring.com/newsletter
On Twitter: @alicefeiring
Our heartfelt thanks to Alice for her time and a wonderful talk which we and the students so very much appreciated.