Articles:

Michael Gallina—Vicia, St. Louis.

Kiersten Hickman is a Sommelier with a Level 4 Diploma from Le Cordon Bleu London, and an experienced food and beverage journalist for 10+ years..Hickman's work has been published in Eating Well, Simply Recipes, The Kitchn, Taste of Home, Stacker, Eat This, Not That!, Reader’s Digest, INSIDER, and others.

She has worked in editorial and social media positions over the past decade, developing digital content strategies for award-winning publications and brands.She also writes Cellar Notes, a Substack newsletter dedicated to making wine accessible for people who love it, but don’t get it.Her passion is in elevating people’s experiences when they gather around a table and share a bottle of wine.. Education.

Hickman received a Diploma of Wine, Gastronomy, and Management from Le Cordon Bleu London.She has a Bachelor and Master of Arts in Journalism from DePaul University in Chicago, and also received a Nutrition Science certification from Stanford Medicine.. About Food & Wine.

about us and our editorial process.David Prior is a travel writer and co-founder and CEO of.

, which blends the allure of a travel magazine with immersive, real-life journeys, creating singular customized trips.. David's journey started with a scholarship to the University of Gastronomic Sciences in Piedmont, Italy, an institution founded by Slow Food.The combination of a cool climate and the right grape varieties produce wines that exude bright acidity.

The state offers refreshing bottles of Riesling,., crisp rosé, and more.. Balance and finesse.

Many of Michigan’s wines are under 13% ABV, which keeps them from feeling heavy on the palate and allows for more nuanced flavors.This balance makes Michigan wines a joy to pair with your favorite meals.. Food-friendly varieties.