New Wine Magazine Features WSJ, Bon Appétit Alums

There’s a new New York-based wine magazine to savor. Grape Collective is officially launching today and features a number of very recognizable food and wine journalism names.

Former Wall Street Journal wine columnist Dorothy J. Gaiter, who wrote for the paper from 1998 to 2010 and conceived her “Tastings” column there with husband John Brecher, is senior editor. She starts things off with an evaluation of Lionel Osmin Villa’s 2012 La Vie en Rose rosé.

Meanwhile, former Bon Appétit editor-in-chief Barbara Fairchild has joined Grape Collective as travel and restaurant editor. She reviews a restaurant in Healdsburg, a more laid back portion of Northern California wine country:

Healdsburg does have its share of posh spots to stay like the Relais & Chateaux Hotel Les Mars, the Hotel Healdsburg, historic Madrona Manor and romantic comfortable B&Bs like the Belle de Jour Inn…

There’s even the de rigueur “Top Chef Masters” presence of chef Douglas Keane, who closed his highly-regarded upscale Cyrus restaurant to go the casual route with the Healdsburg Bar & Grill. But what really caught my attention on my last trip was The Shed, which opened earlier this year on North Street just off the square.

Grape Collective founder Christopher Barnes, former president of the New York Observer, was largely inspired to create the site by his frustration at the lack of digital platforms that make it easy and convenient for readers to purchase the wines they are reading about. In a nod also to today’s busy Smartphone-holding aisle shoppers, the articles by Geitner and Fairchild are much shorter than they would have been at their former publications.

Editorial director Nick Fauchald is a Brooklyn-based former editor of Food & Wine, Wine Spectator and Every Day with Rachael Ray. He was also, from 2008 to 2011, EIC of Managing editor Kaitlin Goaelen is also Brooklyn based, though she divides her time between there and Raleigh, North Carolina. She was previously the national editor at Tasting Table.

Read publisher Barnes’ introduction letter here.