About the author

Brett Anderson

Senior Vice President and Editor in Chief

To his role as senior vice president and editor in chief of Robb Report magazine, Brett Anderson applies a broad background in content creation spanning multiple industries and media. His areas of expertise encompass general business journalism, enterprise technologies, personal computing, telecommunications, the Internet, multimedia, consumer electronics, entertainment, and lifestyle. The various media in which he has worked include magazine publishing, custom publishing, marketing/advertising, and the Internet.

Anderson has written and spoken with eloquence on all aspects of connoisseurship, but none more so than the enjoyment of wine and spirits. “I grew up in the wine country near Santa Barbara,” he says. “I was always fascinated by the strange alchemy that transforms grapes into fine wine, and I became a collector. By another strange alchemy, that avocation became a vocation, and I’m glad it did.”

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More Stories From Brett Anderson
Some undertake a journey to broaden their intellectual horizons, to enrich their perspectives; others trek from place to place to find refuge from circumstances—or from themselves. Shortly after...
Each new year brings fresh opportunities to contemplate the future—as we do in this month’s Private Preview for 2015 —and to meditate on the lessons of the past. Doubtless reflections of both types...
Promontory Vineyards first vintage of red wine to be released this spring.
A conversation with the vintner and investor.
The prime picks of the latest in dining, wine, and spirits.
Earthy mushrooms, both pungent and delicate, will enhance every sip of these Cabernet Sauvignons, Pinot Noirs, French and Italian reds, and wonderful whites from Burgundy and the Rhône.
The prime picks of the latest in food, cutlery, and wine.
Practicing the Fine Art of Pairing.
The vibrant and deep notes of these wonderful white wines and brilliant rosé Champagne marry beautifully with delicate filets of fish, sweet lobster and scallops, and briny oysters.
A wide assortment of wines, ranging from Vin Santo to Port, offers perfect pairings for roast pheasant, duck, chicken, and pork, or a decadent foie gras.

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