Fall 2026: Fermentation
In this issue of edible New Mexico, we dive into the ways that fermentation practices survive even in this era of hypermodern food systems.
Read More
Tag: winemaking
On Becoming a Wine Nerd
In “On Becoming a Wine Nerd,” Robin Babb finds that the New Mexico wine world is not quite as exclusive as one might fear.
Read More
History and Hybridity
In a brief history of local grape growing and winemaking, Joe Scala talks with local growers and winemakers about the merits of hybrid grapes—and the challenges of working with them in a region long dominated by European vines.
Read More
Crushing It in the Mimbres Valley
Michele Padberg visits with the D’Andrea family of Luna Rossa Winery to learn about their treasure trove of palate delights.
Read More
Late Summer 2024: Cross-Pollination
In this issue, we dive into the complexities of making and discover anew what is clear to anyone who studies the world closely: creation comes from relationships, connections, casual and concerted intersections and receptions. In a word, cross-pollination.
Read More
Backyard Chemistry
Sheehan Winery has evolved from a backyard vineyard into one of New Mexico’s top-rated wineries.
Read More
Early Winter 2023: Rituals
In this issue of edible, we explore rituals: the multiplicity of practices through which New Mexicans find shape, meaning, and sustenance.
Read More
A Northern New Mexico Hideaway
Poised at the farthest reaches of northern New Mexico, surrounded by dramatic desert, is Wines of the San Juan winery.
Read More
Vivác Winery
Vivác Winery, the 2022 Local Hero for Beverage Artisan, Wine, is situated in the oldest wine-grape-growing region in the United States and features vineyards near six thousand feet, four owners in one family, and a deep commitment to community.
Read More
From the Vine: D.H. Lescombes
To Be Perfectly FrancOld World Wines Win in New Mexico Soil by Michele Ostrove Thirty-three years...
Read More
