Adam McHugh

Oct 9, 2024 | newwinereview.com | Patrick Comiskey |Susannah Skiver Barton |Jason Wilson |Adam McHugh

I have a theory about Gamay producers in Oregon. Like most winemakers, they go into the business for the love of wine. Some possess an artistic temperament, maybe a latent interest in chemistry or biology. They’ve got an attention to detail, and love a good meal. And they’re in Oregon, so they’re probably not opposed to natural beauty and bucolic scenery. None of this sets them apart from others in their cohort.

Oct 8, 2024 | newwinereview.com | Jason Wilson |Adam McHugh

The late Saturday afternoon wine tasting gracefully tumbled into drinking, as it tends to happen in Rioja. I was in the village of Alberite, in Victor Ausejo’s winery that is the size of a garage. Along with Ausejo and some friends was another winemaker, Crístofer Ruiz of Sístole. As the wine flowed, tongues loosened. “The industrial model of Rioja isn’t working anymore,” Ausejo told me. He pointed toward a large winery down the road. “Look at them.

Oct 7, 2024 | newwinereview.com | Adam McHugh |Jason Wilson |Susannah Skiver Barton

For several years my daily commute sauntered along a well-worn country road past berry stands, horse pastures, vineyards, and a lavender farm, into a village built around a 19th century stagecoach stop and a flagpole that flies half-mast when one of the 1000 town residents dies.

Sep 18, 2024 | foodandwine.com | Adam McHugh

Photo: Fox Searchlight / courtesy Everett Collection / Shutterstock A middle-aged man staggered out of an ornate wooden door under a red awning, illuminated by a sign in school-bus-yellow overhead that reads “The Hitching Post II, World’s Best BBQ Steaks.” He lurched, groaned to himself, then shuffled towards a country road in the moonlight. Just past the high yellow sign, a woman stood holding her iPhone, filming the whole sequence.

Jan 27, 2024 | ediblesanluisobispo.com | Edible SLO |Adam McHugh

It is said that to open a bottle of wine is to travel the globe without the inconvenience of leaving the dinner table. In liberating that cork, one does not simply increase enjoyment of a meal, but rather takes off on a thrilling journey. The living liquid in the bottle is a portkey to a farm and a community far away, an opportunity to share for a little while in the life of a people unknown.