My next book, Wine, sustainability, and fermenting the ‘good life’: Tastemaking as placemaking, is under contract with Palgrave, with expected publication in late 2025.

The book will examine how taste makes place and the potential for the (fine) wine industry to “ferment” sustainability via a case study of a particular, obscure grape and wine, Sagrantino, as produced and re-produced in Texas (US) and Umbria (Italy).