This Is TASTE

326: Good Drinking with Jon Bonné, Alice Feiring, Jancis Robinson, Talia Baiocchi

Dec 16, 2023
Erudite observer of food and culture trends, Jon Bonné, and celebrated wine writer, Alice Feiring, discuss the evolution of French wine, the mythic quality of Provence, and the future of wine. They also touch on the role of a managing editor at Rezi and the resurgence of salads as a popular dining option. The podcast covers various topics including writing motivations, childhood memories, and generational differences in the wine industry. They explore the chilling experience of visiting Auschwitz and Birkenau and delve into the joys and complexity of wine. The perception and popularity of natural wine, developing individual taste, and recent restaurant experiences in New York City are also discussed. Finally, the versatility of rabbit meat, the rise of home cocktail culture, and the mission of the publication 'Punch' are highlighted.
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Episode notes
1
Introduction
00:00 • 2min
2
Chapter 1: Growing up with Wine
01:42 • 11min
3
The Evolution of French Wine: Past and Present
12:58 • 5min
4
The Mythic Quality of Provence
18:18 • 15min
5
The Future of Wine: Natural Elements and Education
32:57 • 9min
6
The Role of the Managing Editor at Rezi
41:42 • 8min
7
The Resurgence of Salads
49:25 • 7min
8
Exploring Wine, Japanese Culture, and French Food
56:44 • 2min
9
A New York Story: Love, Heartbreak, and Memoirs
58:47 • 3min
10
Motivations and Identity in Writing
01:02:09 • 2min
11
Memories of the Diamond District and Career as a Journalist
01:03:41 • 8min
12
Generational Differences and Robert Parker
01:11:51 • 15min
13
Visiting Auschwitz and Birkenau
01:26:50 • 5min
14
Family Experiences, Burn Steakhouse, and Wine Lists
01:31:35 • 2min
15
Selecting Old and Curious Wines
01:33:18 • 10min
16
Exploring the History of Dairy Restaurants and the Challenges of Writing
01:43:09 • 2min
17
The Joys and Complexity of Wine
01:44:44 • 14min
18
Blind Tastings and Visiting Wine Regions
01:58:26 • 14min
19
The Perception and Popularity of Natural Wine
02:12:16 • 10min
20
Developing Your Own Taste and Dream Book Projects
02:22:06 • 2min
21
Restaurant Experiences in New York City
02:23:57 • 6min
22
Cooking and Enjoying Rabbit Meat
02:29:54 • 2min
23
The Versatility of the Frittata and Using Random Ingredients
02:31:33 • 2min
24
Punch's Mission and 10-Year Anniversary
02:33:06 • 16min
25
The Rise of Home Cocktail Culture
02:49:07 • 10min