HeyJaredStuart Walton
- Indexed articles, last 90 days
- 4
- Latest publication
- Sep 29, 2026
- Outlet visibility, for World of Fine Wine
- Top 5M sites
- Earliest in this view
- Jul 16, 2026
Latest articles
Wine in history: Burgundy untamed (opens the original)
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A passion for Burgundy has been the non-negotiable requirement of everybody who has even the faintest claim on the romance of wine. With the exception of Champagne, it has been, and remains, the truest indicator of a properly hedonistic and sensual being, the closest thing to pure concupiscence that a glass of fermented grape juice has to offer. Explanations for this longstanding preference usually turn on the stylistic and spiritual opposition thought to exist between the wines—red wines, speci
Wine in history: Saints and vintners (opens the original)
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From St Vincent and St Bartholomew, to the “Pruner” St Trifon Zarezan, Stuart Walton celebrates the many patron saints of vinegrowers. Modern enological lore has established the indissoluble connection between viticulture and vinification. Grape-growing and winemaking are no longer two distinct disciplines, a conception that belongs more to the ambit of contract growers and négociants. Artisanal wines begin with the vigneron tasting grapes in the vineyard, overseeing training regimes and canopy
Wine in history: Benjamin Franklin and the American way of wine (opens the original)
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As the United States marks its 250th anniversary, Stuart Walton looks back to the beginnings of the Republic, when noted enophile Benjamin Franklin was the country’s first ambassador to France. “Le verre en main,” goes the refrain, “Chantons notre Benjamin!”—a rollicking drinking song sung to the tune of a Swiss melody, L’Air des Treize Cantons. It was roared out on nights of wild abandon in the years leading up to the French Revolution, a lilting catch that celebrated one of the Founding Father
At the Georgian table (opens the original)
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Stuart Walton reviews Insatiable Appetites: Eating Out in Georgian London by Peter Ross. The Georgian period in Britain marks the moment that food became integral to a sense of the nation’s self. Where it was once merely sustenance, available to the cultural imagination only in the stark terms of surfeit or scarcity, a rumbustiously confident nation—especially its English segment—reached for food and drink to define itself anew. National nourishment, archetypally the roast beef of Old England in
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