Charlie Leary on Muck Rack

Charlie Leary

(He/Him)
Central America, Panama, Panamá
As seen in: Cambridge University Press & Assessment, Change.org, Substack, Taylor & Francis Online, VinePair, Decanter, Wine, Tim Atkin’s Blog, Hudin, Jane Anson Inside Bordeaux
Covers:  wine business, wine history, Latin America, travel, culinary topics, tourism and hospitality, Panama coffee, Central American coffee, Panama travel, Costa Rica travel
Wine journalist - Member, Circle of Wine Writers

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Charlie Leary’s Biography

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Charlie Leary is a wine, food, and travel journalist. A former chef and cheesemaker, he earned a doctorate in modern Chinese history from Cornell University. He currently works as an editor with the Beverage Trade Network. Charlie is the author of Leary's Global Wineology: A Guide to Wine Education, Mentorships, and Scholarships as well as the Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia. He developed and wrote a wine & food column for the Chronicle-Herald newspape…

Charlie Leary’s Journalist Portfolio

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The forgotten trade route that built Bordeaux - Jane Anson - Inside Bordeaux

The forgotten trade route that built Bordeaux - Jane Anson - Inside Bordeaux

This article covers the trade routes and wine sales of the French colonies in the 18th century in the West In…

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Wine on the High Seas - Jane Anson - Inside Bordeaux

Wine on the High Seas - Jane Anson - Inside Bordeaux

This article looks at the history of wine on the high seas from the Titanic to the Queen Mary with Bordeaux w…

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The Auld Alliance: how the Scots helped shape Bordeaux's finest wines - Jane Anson - Inside Borde...

The Auld Alliance: how the Scots helped shape Bordeaux's finest wines - Jane Anson - Inside Borde...

The role the Scottish played in Bordeaux wine history

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Tasting 1660s Bordeaux claret: temporal transformation and wine economics

Tasting 1660s Bordeaux claret: temporal transformation and wine economics

The advent of a stronger, darker style of Bordeaux red wine, known as claret, in the English market has drawn…

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Life as an 18th century wine apprentice - Jane Anson - Inside Bordeaux

Life as an 18th century wine apprentice - Jane Anson - Inside Bordeaux

This history article looks at the life of an apprentice in the Bordeaux wine trade in the 1700s through Briti…

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The dynamic transformation of Nova Scotia's wines - Decanter

The dynamic transformation of Nova Scotia's wines - Decanter

A new wave of Nova Scotia wines from a new generation is redefining this region, blending vibrancy, complexit…

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Articles

How Alcohol Acted as a Catalyst for American Independence

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By Charlie Leary
| VinePair Verified
In the summer of 1784, Alexander Hamilton sat down in New York to write one of the stranger letters of his early legal career. The recent peace had allowed transatlantic wine commerce to restart, British blockades had vanished, and claret could once again reach the palates of the American elite in place of rum. Hamilton’s client, a London wine merchant named Hugh Seton, was owed 7,400 pounds — roughly half a million dollars today — by a man named John De Ponthieu Wilkes.
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The Matriarch Of The Chartrons

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By Charlie Leary
| Tim Atkin’s Blog
If you want to understand the modern science of wine, you must eventually study carbon dioxide and the mechanics of alcoholic fermentation. To do that, it helps to look to the Scottish Enlightenment and the brilliant 18th-century chemist Joseph Black, who first discovered CO2. Without having identified CO2, fermenation would have remained a mystery.
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The Ghost In The Glass

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By Charlie Leary
| Tim Atkin’s Blog
Anyone following wine discourse remembers what happened in early 2023. That was when ChatGPT appeared, seemingly threatening the jobs of wine writers: an “extinction level event,” some declared. Soon after, reports circulated that it had scored 92% on the introductory Court of Master Sommeliers test, 86% on the Certified exam, and 77% on the Advanced one. Of course, there were no tests for tasting or service, but it seemed like wine knowledge gained over years of experience had come to naught.
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Interview

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What was your first job as a journalist?

I contributed opinion, book review, and travel article to the New Orleans Times-Picayune in the 1990s.

Have you ever used a typewriter?

Yes, too many

How is social media changing news?

At its core, journalism remains journalism
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