And just in the nick of time, some ideas from all of us at The Feiring Line.
The Jancis Robinson Glass
We can count on the inevitable, glasses break. That’s why they are unbeatable as gifts. Every year I’ve recommended the Zalto. This year you can mix it up with the one from wine writer Jancis Robinson. With designer Richard Brendon, she made similar adjustments to the Zalto Universal that I would, given the chance to. Angles rounded, smaller and with a slightly shorter stem. It’s cheaper wholesale (restaurants take note) and same price retail. Of note, it does shatter more easily. But light in the hand, elegant and fun to drink from. Jancis Robinson x Richard Brendon, set of 6, $320.
The Feiring Line Newsletter
Yes, you can gift it and at the last minute as well. And more than that you can corporate gift it (contact me for options). Some wine distributors did this last year, and their clients loved it. Just click here.
The Feiring Line Wine Society
Another last minute option and on top of that, big news, we’ve solved our shipping problems. So that means (mostly) all who want to belong to the wine club can now sign up.
The wine club details are this: $75 a month and I promise you anywhere from 1–5 bottles + shipping. The reason it’s so eccentric is because I ship you wines I believe you need to know about. I ship wines that I love and want you to know about. Sometimes that’s one bottle of burgundy or barolo that is so stunning, I can’t resist. And sometimes wines are such a knockout bargain, I can’t resist either. Sometimes the wines are from legends that if you drink natural, you need to experience. Often these are bottles that never show up at retail (like the above going out to our people very soon). There really isn’t any other wine club like this out there. Yes, this is also a terrific last minute gift option. Details are here.
Six Seasons: A New Way with Vegetables
“It’s for anyone who goes to a farmers market and winds up with a bunch of beautiful looking veggies—and has no idea what to do with them. It’s divided by season, so you’re certain to find something you can do with whatever you bring home. I’ve been dragging it back and forth between Copake and the city for the last year, so this holiday, I’m treating myself to a second copy.” Available here.
La Guinelle Vinegars
A bit obsessed with the best of foods, Molly has an eye for a great vinegar, like the La Guinelle. In the United States, Fifi’s Imports brings in the range of them. Many, like the Bornard oxidative savagnin, are from your favorite natural wine producers. These are not cheap, usually $20 and up, and make for a gorgeous gift, if you can find. The Banyuls is available at Formaggio. But call Mermaid’s Garden. They are supposed to be getting in a lion’s share. As a last resort, try to write to Nathalie herself.
Snazzy Cheese Board
Our fabulous designer Julie Kang at On Design tells us she’s been eyeing this $50 cheese board from Sur La Table. “For the way I like my charcuterie (with cheese and fruit and crackers and cornichons and olives and…), the typically narrow paddles just don’t cut it.”
I have to say I really do like the combo of marble and wood. This is unusual and could be highly.
Raw Milk Cheese
La Garagista herself, Deirdre Heekin wrote a terrific story for us on why sometimes there’s cidery aspects to wine. She went cheesy on us. So for the cheesehead you need to gift, she says, anything at all from the collection of Vermont’s Parrish Hill Creamery’s raw milk cheese. “While I love all the cheeses from inimitable Parrish Hill Creamery, my favorite,” she said, “is the Cornerstone. It is a beautiful Alpine cheese made with the native cultures found in the creamery as well as handmade rennet, both unusual in modern-day artisanal cheesemaking. I so admire and am inspired by Rachel and Peter’s passion and mission for terroir-driven and natural cheesemaking and their efforts to bring cheese back to its native place-based roots.”
Wine Food: New adventures in drinking and cooking
Sophie Barrett, who wrote the two-part piece on reduction, is behind Wine Food by Dana Frank and Andrea Slonecker. “I think it’s a great gift option especially for wine-loving beginners. There’s lots of helpful info about how to decipher labels, as well as a discussion of commonly found wine ‘faults,’ helping the drinker better understand and enrich her/his own experience.”
Le vin en question
Aaron Ascough, wrote the Whiter Shade than Pale article on filtration. The Paris-based writer suggested Le vin en question, the classic beginning introduction to Jules Chauvet. This is an informal interview which while mostly about roasting chicken, there are brilliant soupçons about the naturalness of wine. (Disclosure: Aaron helped in the new translation, but receives no benefits from sales.) Move quickly, you can get it directly from Les éditions de l’Épure. 15€ (plus shipping).