Eat, Drink, Journey
Mark SpivakAn Insider's Guide to Restaurants, Wine, Spirits and Culinary Travel
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Twice weekly | Issues | 25 |
| Subscribers | Read | eatdrinkjourney.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Decoding the Super Tuscan Revolution
Wine geeks are familiar with the story: During World War II, when the supply of Bordeaux dried up in Italy, Mario Incisa della Rocchetti decided to make his own. He planted Cabernet Sauvignon vines on his Tenuta San Guido estate in the Mare...
A Guide to Hanoi Street Food
Like many foodies I had a Tony Bourdain addiction. I followed him through three networks, actually ran into him filming in a butcher shop in Tuscany, and saw every show he did from his favorite country, Vietnam. According to a New York Time...
Boom and Bust, Rinse and Repeat
Except for Australian wine (and Shiraz in particular), few alcohol products have suffered as many slings and arrows of outrageous fortune as bourbon. The reasons are understandable. It takes between four and ten years for bourbon to mature ...
Square One Organic Vodka
The concept of organic spirits is relatively new, at least in the popular or commercial sense, even though Americans have gained an appreciation of natural, organic and sustainable products in recent years. Organic booze isn't likely to tur...
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Authors
The writers behind this newsletter.
Specializing in food, wine, spirits, restaurants and culinary travel.
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