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Author: Brian Freedman

About The Author

Brian Freedman

Brian Freedman is a wine, spirits, food, and travel writer, restaurant and beverage consultant, drinks educator, and event host and speaker. He writes the Wines of the Week column for forbes.com, as well as other wine- and spirits-focused articles and commentaries; contributes to Food & Wine digital; and is a contributing writer for John Mariani’s Virtual Gourmet, among others. He has contributed to JancisRobinson.com, created wine lists and beverage programs for top restaurants and for three dinners at New York’s James Beard House, hosts beverage-focused events around the United States for corporate and private clients, and has traveled to nearly 50 countries to explore their culture and cuisine for his work. He was recognized three times by the Pennsylvania Newspaper Association’s Keystone Awards for his ongoing food and drink coverage for Philadelphia Weekly, for which he was restaurant critic and beverage columnist for over five years, and in was awarded a fellowship to the prestigious Symposium for Professional Wine Writers 2019 in Napa, California.

Australian Reds: The Days of Overblown Shiraz Are Gone

The days of Australian wine being synonymous with over-extracted, unbalanced fruit juice are mercifully past us. Yet to a certain extent, and among a certain generation of consumers, the stigma has proven to be frustratingly persistent.
Sure, there are plenty of massively styled reds being produced Down Under, but that’s the case around the world, and to discuss them as if they’re in any way emblematic of an entire country’s—and in this, an entire continent’s!—wine culture is grossly inaccurate.

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The Unexpected Diversity of New Zealand’s Wine Industry

Painting New Zealand with too broad a brush leads to missing the full picture–it may take some work to find Kiwi wines on the American market that aren’t Sauvignon Blanc and Pinot Noir, but it’s well worth the effort.

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