Meg Maker

The Salt is on the Table. www.makerstable.com/p/red-and-wh...

On the sub-genres of nonfiction writing, to help you choose a way forward. www.makerstable.com/p/what-flavo...

www.makerstable.com/p/do-the-rig...

We often speak of wines categorically. We refer to color, sweetness, style, and whether it’s a table wine or meant for occasions. Another useful category is method. Here’s my glossary of method-based terms and what they tell you about a wine’s finished style. www.makerstable.com/p/m-is-for-m...

www.makerstable.com/p/wine-gets-...

The case for the cafeteria as democratizing force, with a side trip to Florence. www.makerstable.com/p/more-cafet...

The Salt is on the Table. In this week’s edition: Ordinary Abundance, Open Wine Map, the cellar as biome, indie winemakers of Etna west, an emotionally durable wardrobe, and a long introductory essay by me. www.makerstable.com/p/re-entry

www.makerstable.com/p/l-is-for-l...

www.makerstable.com/p/the-beginn...

www.makerstable.com/p/k-is-for-p...

www.makerstable.com/p/j-is-for-j...

www.makerstable.com/p/sour-grape...

The latest in my Abecedaria series: “I is for Indigenous.” www.makerstable.com/p/i-is-for-i...

www.makerstable.com/p/notable-re...

The Salt is on the Table. www.makerstable.com/p/the-menu-t...

www.makerstable.com/p/prats-and-...

We tend to think of hospitality as flowing principally from host to guest, but originally it referred to generous reciprocity between both parties. www.makerstable.com/p/h-is-for-h...

www.makerstable.com/p/seats-at-t...

Thinking is physical, especially the thinking that goes into wine writing. My latest. www.makerstable.com/p/body-of-work

www.makerstable.com/p/the-pope-t...

Gouais blanc is an ancient and historically important grape, but its significance lies in its genetics, not its wines. It has parented at least 81 other varieties, yet today is itself nearly extinct. The latest in my Abecedaria series on Maker’s Table. www.makerstable.com/p/g-is-for-g...

The latest in my Abecedaria series: www.makerstable.com/p/f-is-for-f...

At the end of the term I asked my college creative wriing students to submit anonymous thoughts on AI. No real surprises: Mood ranges from resignation to despair, capitulation from embittered erosion of standards to total, feelings of betrayal from deep to furious. 1/

www.makerstable.com/p/authentici...

Élevage refers to cellar maturation in vessel, the period of cellar aging after primary alcoholic fermentation but before bottling. The latest in my Abecedaria series: www.makerstable.com/p/e-is-for-e...

www.makerstable.com/p/wines-of-a...

The Salt is my weekly curated collection of commentary about wine, food, and culture. My bookmarks folder was slender this week, so instead of the usual half-dozen articles, I’ve recommended seven wine books from my shelf, mostly memoiristic. www.makerstable.com/p/books-book...

Dryness in wine is both a measurable quantity and an immeasurable perception. Both matter. The latest in my Abecedaria, free to read. www.makerstable.com/p/d-is-for-dry

Your weekend reads. www.makerstable.com/p/fire-wine-...

This week’s favorite stories about wine, food and culture. www.makerstable.com/p/public-dis...

The second installment of my new series, Abecedaria. www.makerstable.com/p/b-is-for-b...

www.makerstable.com/p/chasing-ag...

World of Fine Wine has put my recent print cover story, “The Evolving Languages of Pinot Noir,” onto its website. It’s a lengthy consideration of the evolution of wine writing, using Pinot noir as lens. worldoffinewine.com/news-feature...

www.makerstable.com/p/new-tech-n...

My new series defining important concepts in wine and gastronomy. Think of it as a glossary that grows over time, from A to Z—or Acid to Zweigelt. Each short post also considers how the concept is talked about to help readers decode jargon. www.makerstable.com/p/a-is-for-a...

My latest weekly roundup of favorite stories about wine, food, and culture — free to read! www.makerstable.com/p/brunello-b...

What is a palate, and how does it learn? My latest. www.makerstable.com/p/taste-of-c...

www.makerstable.com/p/blouge-bee...

Last week I participated in two online tastings with Italian producers: Argentiera in Bolgheri, on the Tuscan coast; and Tenuta di Castellaro, on the tiny Aeolian Island of Lipari. Find my report at www.makerstable.com/p/vines-with...

Lucy Wines are meant as an approachable, affordable entrée to the Lucia Vineyards production. In my latest, I share notes on the Lucy Pico Blanco, Pinot noir Rosé, and Gamay noir, all from the 2025 vintage. I’ve paired each wine with one of my original paintings. www.makerstable.com/p/lucia-in-t...

I’m pleased to learn my work’s once again been long-listed in both writing categories in the 67 Pall Mall Global Wine Communicator Awards. Congratulations to all the long-listed entrants and best wishes for the competition! 67awards.com/2026#2026-lo...

This week’s favorite stories about food, wine, and culture, featuring Bodhi Landa, Ned Palmer, Sohla El-Waylly, Clive Pursehouse, Stevie Stacionis, Anna Darrow, and Randall Grahm. www.makerstable.com/p/cheese-tas...

My latest tasting roundup, with wines from Benoît Cantin, Dom. des Sanzay, and Troon: www.makerstable.com/p/red-wines-...

The Salt is on the table: www.makerstable.com/p/boston-bea...

Whenever a new fashion takes hold, we should interrogate the values of its source material. Have we simply swapped one moral hegemony for another? My latest: www.makerstable.com/p/interrogat...

New tasting report on wines from Mayacamas Vineyards, Alma de Cattleya, and Cadre. www.makerstable.com/p/wines-from...

The Salt is on the Table: www.makerstable.com/p/the-consul...

My latest: www.makerstable.com/p/the-once-a...

The Salt is on the table. The week's stop stories about wine, food and culture. www.makerstable.com/p/wine-and-w...

My latest Notable tasting roundup, featuring two Italian wines, five French, and a knockout Napa Cab Franc. www.makerstable.com/p/some-wines...