• December Gift Conundrum

      The Gift Conundrum Wine gifting? That’s easy. This month is packed with ideas in the bottle section, but for something else? The important part is to side step the schlock. For example, I don’t know anyone who would appreciate bottle charms or an aerator or a device that instantly ages a wine. For myself? Books! Bottles! Glassware! And if someone were feeling generous, a big ...

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    • Natural Wine Warning

      A friend snapped this for me at P.J. Wine and Liquors thinking I would be amused. And I was. I posted to Instagram (@alicesari) and to Facebook, it ended up on Twitter (@alicefeiring) and created a bit of a stir. Some people were upset at the warning, a reaction that surprised me. Some thought it was not going to sell wines just increase the fear. I beg to differ.

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  • The 2014 Holiday Gift Packs!

    Here we go again: The Feiring Line’s Super Packs Call it a sampler, call it a lark, call it delicious, call it fun. Whatever you want to call it, get your orders in by DECEMBER 12th! These are our kind of classic wines. Organic/biodynamic, non-spoof wines with no to low S02, and all are very rare.

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  • Label Grand

    In Slovenia or Croatia this coming weekend? Then come at what will be a fabulous tasting--Label Grand Karakterre. I'll be there and will come back with my head swimming in thoughts of terroir and palate thrilled with tastes. The organizers have pulled this off with no sponsors. What that means is complete freedom. No one has an agen ...

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  • Subscribers/Members night; this Tuesday

    In the spirit of giving thanks to you all, we've planned the first ever TFL night. We'd love to see you, even if you're not a subscriber. When This Tuesday, December 2nd, 7:00-9:00pm. Where We'll be gathering in open-house style at Frankly Wines in Tribeca, New York City. Who Guest pourers will be installed. Among them? The sly charmer, Nick from Jenny & Francois.

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  • How to clean a qvevri

    During my last trip to Georgia, the country was in the middle of harvest and Iago Bitarishvili (Iago's wine) had a big problem. He needed help cleaning qvevri. This is one of the most important tasks when working with those big vessels. Without a proper and throrough cleaning the resulting wines would surely be a mouse bomb. But there were few takers to lend a hand.

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  • Vegan wines?

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  • Schist and Ray

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  • The last gift from a shtetl pessimist

    In my late fifties, it’s true that I certainly wasn’t beyond a dalliance, but I doubted my ability to feel attraction strongly enough to make regular room in my bed, or have the patience necessary to make room in my life. My brother Andrew had the same messed up upbringing—father bedding the neighbors—but his path took a different direction than mine, and like a good Jew, he ...

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  • Ingredients on the wine label. Absolutely.

    Last week three requests rolled in, "Alice, what is your position on wine ingredient labels?"Three requests meant that even though I have expressed my opinions in Naked Wine and in interviews, perhaps I best spell it out. For a long time I've been in favor of less government in wine instead of more, but in this instance I have to fess up that with so many additives allowed i ...

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  • Emergency kosher wines for the holidays

    Desperate for something good to drink for the New Year? I can help you out with a special Feiring Line Wine Society edition, because I know the pain. I gathered a few of my favorites, tried to find wines as natural as I could, and as terroir expressive as I could, and bundled them up for you. Save for the Champagne, all are non-meshuval, meaning they have not been pasteurized. Don't worry.

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    Earlier about the same topic:
  • Jewish New Year wine offering

    Desperate for something good to drink for the New Year? I decided to help you out with a specialFeiring Line Wine Societyedition, because I know the pain. I gathered a few of my favorites, tried to find wines as natural as I could, and as terroir expressive as I could, and bundled them up for you. Save for the Champagne, all are non-meshuval, meaning they have not been pasteurized. Don't worry.

    Alice Feiring/ The Feiring Line- 7 readers -
  • Gamay in Australia? You bet!

    The morning wine writer and ukulele-meisterMax Allenand I tanked up on flat whites and headed out of Melbourne, the bush fires kept the Victoria air smelling like barbeque. Our first visit was Bindi (conventional but snappy and sexy pinot and chardonnay). Then we hit the biodynamic and dry farming advocates, Jasper Hill and Castagna (“I make syrah not shiraz.”).

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  • Plonk in the wine fridge

    Okay. I know that I am so not alone. I have been to several houses in the past few years. They belong to well-to-do folk with either proper wine cellars or expensive wine fridges such as Sub Zero. Traulson and the like. And what do they have in them? Wines from Trader Joe, or other supermarket lables like Vielle Ferme. And, on more than one occassion I have been asked to assess the 'collection.

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  • Franck Balthazar: the Connery of Cornas

    Franck inspects his vineyard in prime Cornas Franck Balthazar, who looks like a slighter, younger Sean Connery, was getting me car sick. I had zipped down from Burgundy. For one day, I teamed up with my friend Amy Lillard, ofLa Gramièreand we were in Franck’s clangy truck, taking the curves, and heading up into the heart of the Cornas terroir, an amphitheater of vines.

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  • Knish, In Search of the Jewish Soul Food

    I offer you this knish. Knish, In Search of the Jewish Soul Food,by Laura Silver, is coming out in May from Brandeis University Press. I was impressed. Silver's story begins on the one-year anniversary of her grandmother's death when she drove to Brighton Beach in search of her Grandma Fritzy's favorite, Mrs. Stahl's. She was craving a memorial knish. The storefront was intact, but Mrs.

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