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Wine Writing

Service Overview

Professional wine writing services by a certified sommelier, offering insightful content across wine styles, regions, and industry topics backed by deep academic and real-world expertise.

Ages

21+

Duration

2 Hours

Location

La Tourelle Hotel in Ithaca!!!

Required

Minimum of 8 people

Expert Wine Writing Rooted in Knowledge & Passion

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Laura holds a PhD in nutrition from Cornell University and has written several academic articles in that field. After switching careers in 2007, she discovered her passion for writing about wine.

In 2014, she authored Culinary History of the Finger Lakes. To celebrate the book’s 10th anniversary, she released a Revised, Expanded and Updated 2nd edition in March 2025. You can also buy a signed copy here .

Laura has also contributed to Edible Finger Lakes Magazine, Vineyard Registry, Slow Wine Guide USA, and FODORS Travel Guide .

Interested in commissioning Laura for wine writing? Contact her at laura@experiencefingerlakes.com

Grüner Veltliner – Edible Finger Lakes

A Guide to Muscat Grapes and Wine – Edible Finger Lakes

Blaufränkisch or Lemberger? – Edible Finger Lakes

The Beauty of the Blend – Edible Finger Lakes

Why FLX vintners make the costly choice to age wines – Edible Finger Lakes

So you think you know Chardonnay? – Edible Finger Lakes

Bone Dry Rieslings – Edible Finger Lakes

Pétillant Naturel – Edible Finger Lakes

Hybrid Happenings – Edible Finger Lakes

Finger Lakes Ciders – Edible Finger Lakes

The Finger Lakes – Vineyard Registry

The Perfect Weekend: Ithaca – Vineyard Registry

With Crisis Comes Opportunity – Edible Finger Lakes

New York State Coordinator – Slow Wine USA Guide 2025, 2026

New York State Chapter – American Spirits: Exploring the Best Wineries, Breweries, and Distilleries in the USA 

Best Finger Lakes Wine for your Holiday Table – Vineyard Registry

Wagner’s Alta B series – Edible Finger Lakes

2019 Local Hero: Red Feet Wine Market – Edible Finger Lakes

Why Use Our Writing Services

  • Written by a certified sommelier and wine educator with academic and industry expertise.
  • Combines wine knowledge with food, culture, and regional storytelling from the Finger Lakes.
  • Regularly published in respected wine and travel publications.
  • Focuses on making wine education clear, engaging, and easy to understand.
  • Bridges science, nutrition, and wine to deepen tasting knowledge.

Scott Riesenberger

Chef With over 18 years of experience in some of the world’s top kitchens, Scott Riesenberger has been able to develop his own defined style of cooking, honing his knowledge of and..
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Scott Riesenberger

Chef

With over 18 years of experience in some of the world’s top kitchens, Scott Riesenberger has been able to develop his own defined style of cooking, honing his knowledge of and experience with a range of classical and modern cooking techniques. His style of cooking can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.

In 1998 he started his career working in France for legendary Michelin starred chef Marc Meneau at L’Esperance in the Burgundy region. He then went on to work for some of New York City’s leading chefs including Rocco Dispirito at Union Pacific (as Chef de Partie/Garde Manger), David Bouley at Bouley (as Executive Sous Chef), Alain Ducasse at The Essex House (as Chef de Partie/Tournant), and most recently, Paul Liebrandt at Corton (as Chef de Cuisine). Scott has also worked for Michelin starred chef Marc Veyrat at L’Auberge in the French Alps (as Commis de Cuisine/Tournant), was the Executive Sous Chef for the opening of Gilt (from 2005-2006), and was also the Executive Chef for Cru Restaurant from 2007-2009. Scott has been part of opening seven restaurants in and outside of hotels, involving local Unions, staffing, training, selecting, sourcing, and costing china/ glass/ silver, food products, equipment, wine & liquor, etc.

Scott suffers from Celiac disease and was diagnosed in 2009, this has given an in-depth understanding of the different dietary and nutritional restrictions/preferences of the varied population. On Scott’s time off, he enjoys spending time with his daughters, playing tennis, expanding his wine knowledge, and fine art.