Jason Wilson

3 weeks ago | everydaydrinking.com | Jason Wilson

So it appears that tomorrow, at 4 p.m. EST in the Rose Garden, we will have clarity on Trump’s awaited, sweeping “reciprocal” tariffs. The MAGA crowd is calling this “Liberation Day.” But let’s be crystal clear: For the wine and spirits industry—for wineries, importers, distributors, wine shops, liquor stores, restaurants, bars, sommeliers, bartenders, servers, kitchen staff—it is a complete fucking nightmare. This tariff situation surely goes far beyond the world of wine and spirits.

1 month ago | everydaydrinking.com | Jason Wilson

When they’re ripe and juicy, apricots are undoubtedly among my favorite fruits. But the truth is, apricots are also among the most frustrating, inconsistent fruits. I’ll eat four mealy, blah ones, only to have a single, mind-blowingly delicious one, which then forces me to endure the next four mealy ones. Apricot brandy is sort of the same experience. Or should I say apricot “brandy” in quotes. For years, it occupied a dusty corner of the liquor store that I avoided. It confounded me.

1 month ago | everydaydrinking.com | Jason Wilson

When I look at the world, I feel that something is being lost or actively undermined…Sometimes it feels like attention. Sometimes it feels like imagination. Sometimes it feels like…that thing you wanted when you became an English major, that sort of half-dreamed, half-real thing you thought you were going to be. Whatever that is: it’s under attack. That quote comes from Catherine L.

2 months ago | everydaydrinking.com | Jason Wilson

This is the last of our five-part Friday “Winter White” series. We started off with Loire chenin blanc, followed by albariño from Galicia, then pinot blanc from Alto Adige, and finally whites from Friuli. This final installment focuses on whites from Rioja. Be sure to upgrade to paid to read all of our Winter Whites recommendations and tasting notes. Everyone who follows this newsletter knows that I am a fierce advocate for the new-wave wines of Rioja.

2 months ago | newwinereview.com | Jason Wilson |Susannah Skiver Barton

Sometimes I wonder if it’s all a matter of naming. Blaufränkisch, with its umlaut, three syllables, and foreign pronunciation, is always going to be a tough sell in the U.S.—at least outside the wine-nerd bubble. In Germany they call the same grape Lemberger and in Hungary they call it Kékfrankos—neither name much of an improvement to the American ear. Therefore, I’ve often thought: Maybe what Blaufränkisch needs is a nickname.