Profile: Amy Miller

Freelance wine, food and travel writer

Amy Miller is a freelance writer based in New York City. She has a bachelor’s degree in biochemistry, a master’s degree in journalism and recently attained the WSET Diploma. She’s lived in Paris and Prague, where she was a writer and editor for The Prague Tribune. Her articles have appeared in the Los Angeles Times, The Washington Post, Travellers’ Tales Prague, Lexus Magazine online, Snooth.com, and Central European Business Weekly. La Dolce Vino was recently selected as a finalist by the Wine Blog Awards for best photography and by Millesima for best writing on vinification practices. In 2014 La Dolce Vino was a finalist for best new wine blog.

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NoteStreams By Amy Miller

A Spy Who Loved Wine

A wine professional that needs his memoir cleared by the CIA? Meet Peter M.F. Sichel. Born in 1922 in Germany, he....we'll just let you read it for yourself!

Category: Wine

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Exploring The Wines Of Ribera Y Rueda

A wonderful trip to Spain in search of the best wines from San Sebastian. Not all great wines have to be expensive and a great example would be the crisp fresh whites of the Rueda wine region or those standout reds!

Category: Wine

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Spotlight: Sicilian Wines From Maggiovini

Sicilian wines have generated quite a buzz in the last few years. Although they’ve been making wine on this Mediterranean island for centuries, in more recent memory it’s been the source for vast quantities of simple wine used for blending in the north. In the last couple of decades, however, a not-so-quiet Renaissance has been taking place, with small producers making quality wines using indigenous grapes.
All images by Amy Miller, photographed at Ristorante Rafele, New York City.

Category: Wine

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China’s Big Thirst For Bordeaux Wine

New book details china’s big thirst for Bordeaux wine a review of Suzanne Mustacich's thirsty dragon.

Category: Wine

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Wines Worth The Wait: Alsatian Vendange Tardive

Late harvest: the two words conjure images of golden afternoons picking apples amidst the scent of drying leaves and smoke fire in the cool autumn air. At this time of year most vineyards have long finished their harvest, but in some regions winemakers will leave a portion of their grapes on the vine late into the season. That extra dose of sunshine, translates into wines with an added layer of honeyed richness, complexity, and delicate sweetness. A great match with apple pies or pear tarts, they feel in sync with the season.

Category: Wine

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Behind The Wine: ‘Natural Resistance’

A new documentary from SundanceNOW sheds light on the struggles of Italian natural winemakers as they face corporate opponents.

Category: Wine

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Napa Valley’s Palmaz Vinyards

When Christian Palmaz, president of Palmaz Vineyards, wants to know the temperature in one of his 24 fermentation tanks all he has to do is look up. Projected across the domed ceiling of his family’s 18-story high winery is a graph for each tank showing metrics such as temperature and brix (sugar level).

Category: Wine

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