Thirty years ago at a trattoria on the isle of Capri, Bill Ward had a lusty homemade red that rocked his world. Ever since this "so that's what wine's all about" moment, he has been seeking similar experiences, always aiming to approach wine with an innocent eye. He's been writing about travel, food and wine for more than a decade and won a James Beard Award in 2004 for a series on Italian regional cuisine. His column, Liquid Assets, runs every Thursday in Taste.

Email him to talk about wine.

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Here's hoping ...

... that some rationality is coming to the high-end market, and beneath it. More…

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Whatever ...

Upcoming wine book gets an unusual tout More…

Hey, a guy can hope ...

Maybe some rationality is coming to the high-end market, and there might even be a trickle-down effect. More…

Sighs (of despair and relief)

Good and mixed news upon returning from Burgundy More…

Tastings at the Lex, and all over

The calendar is dotted with worthy pourings. More…

Serious wine cellars

The cave-like spaces at two esteemed Burgundy houses reek of history and great juice. More…

One of a kind

Musings from the inimitable Becky Wasserman-Hone More…

Honed in on Burgundy

As with most things in life, there's no single reason Burgundy vintners have become more consistent. More…

Good news 'crops up' all over

It's the Vintage of the Epoch -- or not. But 2009 is very promising at lower price points. More…

Dynamic, indeed

Drouhin has got the whole organic thing going on, but mostly it nails the whole delicious thing. More…

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