One day the price will go up, when Lambrusco (finally) gets sexy. But until then, it’s our secret. Love this purple fizz, that is earthy, brambly, a touch tannic and... read more →
Love this one from Chardons, it has that pale blush without the use of any pea or PVPP. Refreshing. Yum.
Nice! So food-worthy and solid, mineral lovely syrah which I matched with black bean hummus. Go figure. At first wildly reduced, but big deal. On the palate it is pure.
A basic from one of my favorite burgundy producers, this is made from the leftovers of barrels which makes it mainly a declassified Savigny. But there’s a little bit of... read more →
The Bret brothers are more known for the negoçiant business of their last name, but Domaine La Soufrandière in the southern part of Burgundy, in the Macon, is their home... read more →
I almost made it through an issue without recommending a gamay and then I remembered I was waiting for Thierry Michon’s to be available. Done! From the Fiefs Vendeen, the... read more →
Last stop for rosé. This one is pure fun with that pale color phony Provençal rosés try to emulate. It is a little ripe, a little low on the acid... read more →
Nicoletta Boca laments that her precious barberas are ignored because she works in the dolcetto-centric village of Dogliani. Big mistake. For one, the price is right, especially for a bottle... read more →
Last month I wrote about the basic P-V, but this is a special selection from 40–70 year old vines from Les Quarts, often considered worthy of premier cru status. I... read more →
This one grew on me the longer it was open, but it caught my attention initially for it’s textural velvet, apparent structure and food-worthy acidity. Lots of life and does... read more →