Writing

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:

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.

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.

Exploring the fresh, crisp style of rosé produced at Château Minuty in St. Tropez, the gold standard for Provençal rosé.

Featured contributor and tasting panelist in The SOMM Journal’s review of southern Italian wines.

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.

Country drinking with sommelier Steven Grubbs of Atlanta’s Empire State South and Athens’ 5 & 10.

White Bones & White Stones: Twin wines with startlingly different flavor profiles from Bodega Catena Zapata.

Libations consultant Otis Florence of NYC’s Attaboy brings a world traveler’s view to cocktails.

The world’s oldest wine culture produces some of its strangest, most wonderful bottles.

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.

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.

The Basque region’s effervescent, bone-dry white is tailor made for balmy days.

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.

Ring in the New Year with some high-quality bottles that don’t break the budget.

A postcard sent from travels to New Zealand’s Marlborough, where the author tries her hand at sorting sheep.

Sweet wines may get a bad rap, but when it comes to fall desserts, they’re the perfect pairing.