TAMARA IRISH PRODUCES HER WINE the au naturale way, by climbing bare-ass naked into the steel milk vat she uses as a crush barrel. “It’s only me here, so I take my clothes off and jump in,” Irish says. “I adopted this ‘immersive technique’ to push the material around with my hands, because every time we put a machine in front of our food or drink, we’re one more step away from it.”
The 62-year-old Australian grows five pinot noir clones at Herrmann Wines, her family’s 4-acre vineyard in Victoria’s Henty wine region, 60 miles from the Southern Ocean—close enough that a sea breeze blowing in from Antarctica shivers the vines.
Bu hikaye Saveur dergisinin Fall 2020 sayısından alınmıştır.
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Bu hikaye Saveur dergisinin Fall 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.
