Sarah works as a freelance contributor of wine, travel, and food-related content to a variety of print and online publications including SAVEUR, Serious Eats, Edible Manhattan, The SOMM Journal, The Tasting Panel, Departures, and others. For a full-length look, check out her repository of articles at aglassofvino.com. Examples of her work include:
An Austrian Riesling That Shines For Thanksgiving | Departures
With Thanksgiving right around the corner, we’ve been turning our efforts to finding the perfect wines to drink with this year’s feast, and the verdict is in: the 2003 Heiligenstein from Weingut Hirsch, which is currently drinking beautifully paired alongside the flavors of fall.
What To Drink Now: Kopke’s Marvelous Aged White Ports | Departures
Natural acidity is the key to what makes Kopke’s white ports so unique: Balance and freshness are their hallmark, even as the flavors evolve from more approachable fruit in the 10- and 20-year-olds to the more demanding elements of the 30- and 40-year-old blends.
The Gold Standard of Rosé | The SOMM Journal
Exploring the fresh, crisp style of rosé produced at Château Minuty in St. Tropez, the gold standard for Provençal rosé.
Sunny, Sunny South| The SOMM Journal
Featured contributor and tasting panelist in The SOMM Journal’s review of southern Italian wines.
Sicily: Monaci delle Terre Nere | SAVEUR
My review of a boutique hotel on the hillsides of Mt. Etna in Sicily with an organic garden, Slow Food-certified restaurant, and beautifully restored 18th century building.
Southern Manners | The SOMM Journal
Country drinking with sommelier Steven Grubbs of Atlanta’s Empire State South and Athens’ 5 & 10.
Two Good Bottles: A Lesson in Terroir | SAVEUR
White Bones & White Stones: Twin wines with startlingly different flavor profiles from Bodega Catena Zapata.
Smooth Sailing | The SOMM Journal
Libations consultant Otis Florence of NYC’s Attaboy brings a world traveler’s view to cocktails.
Drinking the Wines of Lebanon | SAVEUR
The world’s oldest wine culture produces some of its strangest, most wonderful bottles.
Behind the Scenes in Champagne | Serious Eats
Ever wonder what makes those little bubbles in your glass of Champagne? Do you know how long it took to make that bottle you’re popping this Thanksgiving? I traveled to France to check out this winegrowing region and learn what I could about the history of the area and how your bubbly gets made.
On the Lower East Side, Heads and Tales | Edible Manhattan
You may get to know Kevin Heald by the jaunty fedoras he sports, but you’ll get to love him for the jam-packed, American-focused beer and cheese he sells in his aptly named Lower East Side shop, Malt & Mold.
Txakolì: Summer’s Coolest Wine | SAVEUR
The Basque region’s effervescent, bone-dry white is tailor made for balmy days.
White Wines Rule in Alsace | Serious Eats
From still to sparkling, light to rich, dry to sweet, the wines of Alsace offer a wealth of flavors to choose from, something I discovered on a recent visit.
4 Must-Try Sparkling Wines | SAVEUR
Ring in the New Year with some high-quality bottles that don’t break the budget.
Drafting Sheep in New Zealand | SAVEUR
A postcard sent from travels to New Zealand’s Marlborough, where the author tries her hand at sorting sheep.