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, 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, 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.

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The Afterlife of Wine Barrels is…Whiskey?

by Brian Freedman Winemakers spend immense time and energy considering what kind of barrels to rest their wine in: New, second use, neutral; American, French, Hungarian; which cooperage, what toast level, and more—all of these play crucial roles in the character of the wine that will rest and ultimately be bottled from them. But their …

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Oak Aged Wine

Like or Dislike Oak Aged Wine? It’s More Complicated Than You Think

For the most part, oak-aged red and white wine is still misunderstood among most consumers. We asked seven winemakers to explain what oak actually imparts to a wine.