HeyJaredJoanna Simon
- Indexed articles, last 90 days
- 5
- Latest publication
- Sep 24, 2026
- Outlet visibility, for World of Fine Wine
- Top 5M sites
- Earliest in this view
- Jul 17, 2026
Latest articles
2021 Champagne Barons de Rothschild cuvées parcellaires (opens the original)
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Joanna Simon reviews the new pair of grand cru Côte des Blancs Chardonnay releases from Champagne Barons de Rothschild. It was 20 years before Champagne Barons de Rothschild launched its first single-plot Champagne, a 2019 Vintage Côte des Blancs Chardonnay named Le Grand Clos after its source, the eponymous walled vineyard in Vertus (WFW 89, p.60). A year later comes the second installment of what is to be a series of cuvées parcellaires, and this time it’s not one but two new Côte des Blancs C
At the table: Pavlova with kiwifruit and strawberries (opens the original)
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In ascribing pavlova to New Zealand, I am treading on eggshells (forgive the avoidable but irresistible pun), so, I shall start by back-tracking and say that I am not taking sides. While pavlova is New Zealand’s national dessert, garnished with kiwifruit, usually together with strawberries and/or, sometimes, other berries, it is also Australia’s national dessert, with passionfruit replacing kiwi as the principal fruit. Another difference often cited is the texture of the cooked meringue. The cen
At the table: Pavlova with kiwifruit and strawberries (opens the original)
Read excerpt
In ascribing pavlova to New Zealand, I am treading on eggshells (forgive the avoidable but irresistible pun), so, I shall start by back-tracking and say that I am not taking sides. While pavlova is New Zealand’s national dessert, garnished with kiwifruit, usually together with strawberries and/or, sometimes, other berries, it is also Australia’s national dessert, with passionfruit replacing kiwi as the principal fruit. Another difference often cited is the texture of the cooked meringue. The cen
At the table: Spaghetti con la bottarga di muggine (opens the original)
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Joanna Simon on the fascinating history of spaghetti con la bottarga di muggine—and the best wines to pair with the Italian dish. Candid as ever, the great diarist Samuel Pepys begins his entry of June 6, 1661: “My head hath aked all night and all this morning with my last night’s debauch.” The entry for the previous day reveals that the evening ended outside on the roof leads at home with his friend and fellow politician Sir W. Penn (Admiral Sir William Penn, father of William Penn, founder of
At the table: Salade niçoise (opens the original)
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Salade niçoise as a summer subject for a series on classic wine-country dishes seemed a safe choice. It’s seasonal, its origins are firmly in a wine region—the tiny, historic Bellet appellation within the larger Provence region—and it’s the first dish I have done from Provence. It’s also unquestionably one of the best known salads in the world, alongside the likes of Caesar, Greek, Caprese, Cobb, and Waldorf. But that’s its problem. Familiarity has bred contempt and its frequent concomitant, con
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