Michael Woodsmall

Michael Woodsmall

Michael Woodsmall

Michael Woodsmall is a Tokyo-born, Kansas-raised writer and editor based out of Santa Monica, California. Cutting his teeth through consulting on a number of editorial startups and a handful of apps, he previously served as Managing Editor of The New York Observer and Co-Creator of men's lifestyle site Supercompressor. He is now a Contributing Editor to The Inertia, a digital surf publication. His interest in wine culture found legs with a two week trip to Argentina where he visited bodegas in Mendoza Valley and around Patagonia — and he looks forward to more oeno-ventures in the years and decades to come.

  1. $100 Million & Counting

    $100 Million & Counting

    Artsy’s Latest Round is Worth $50 million...But What’s It All For?
  2. Head High Wines: Generators of Good Will

    Head High Wines: Generators of Good Will

    "In surf, sometimes I ride a long board and sometimes I ride a short board. It is the same with wine — I feel like I have at least enough experience to be able to go out and pursue different styles without feeling like I'm being didactic."
  3. 11 Wine Pairings for 5 of Kansas City's Best Barbecue Joints

    11 Wine Pairings for 5 of Kansas City's Best Barbecue Joints

    A conversation surrounding wine and barbecue in the context of a childhood growing up in Kansas City wouldn't be complete without a quick tour of the best it has to offer.
  4. 8 Quotes on Pairing Wine with Barbecue From People Who Know

    8 Quotes on Pairing Wine with Barbecue From People Who Know

    Chew on these words of wisdom to make sure that the truth tastes great.
  5. Wine and Barbecue? Wine and Barbecue.

    Wine and Barbecue? Wine and Barbecue.

    Barbecue transcends meats and rubs and sauces and styles. It elicits a truly visceral response that speaks to family and friends and a fullness that is greater than how much you ate. So on and so on. And so it goes with wine.
  6. The Punk-Rock Underground of Wine & Why Vegas Is Best

    The Punk-Rock Underground of Wine & Why Vegas Is Best

    "You know what I do more than anything else? I just spread the word about the grape... To be part of that proletariat movement is really where things get done."
  7. The Case for Keg Wine: Tapped Into a Traditional Industry

    The Case for Keg Wine: Tapped Into a Traditional Industry

    "I suppose the main one is that the wine industry loves tradition and thus change is scary," Bieler says. "It’s just a vessle — keg, bottle or other — so we have to educate as to what the advantages are."
  8. Winner Winner, Steak Dinner: Americans Choose Red Wine Over White

    Winner Winner, Steak Dinner: Americans Choose Red Wine Over White

    Wait a minute. Three red-blooded, meat-eatin' states in the Midwest are the only ones to prefer white to red? C'mon Kansas! Get it together!
  9. Dom Pérignon at Denny's? Diner Chain Launches $300 Champagne Brunch

    Dom Pérignon at Denny's? Diner Chain Launches $300 Champagne Brunch

    And it's a (relatively) good deal! The restaurant/diner chain better known for its Grand Slam breakfast and $2 to $6 value menu has found itself in the lap of luxury and boy, oh, boy is it drinking the koolaid.
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