This is the third wine of Jeff Coutelou’s that I’ve recommended in two issues. A fan? I should say. This drinks a little tough and rough and shows alcohol, but... read more →
When tasted from a magnum, this wine was a full package of goodies: vibrancy, tannin, and fruit, and just what the doctor ordered for a medium- bodied wine of elegance.... read more →
Another I’ve been yammering about, and some will be coming to Wine Society folk. Rateau was probably the first biodynamic producer in Burgundy, and while almost everyone respects him and... read more →
I’ve been waiting for the U Stiliccionu wines to be available in the States for two years because of its taste of place and sense of life. This is a... read more →
The past event coordinator for Slow Foods brought this to dinner when I was in Emilia. He also brought a big, fat, stinky, gorgeous truffle. So I suppose I was... read more →
I recently visited Paolo and we’ll talk about the Kars in an upcoming issue. But when we were in his marani (he vinifies completely in qvevri), he mentioned that his... read more →
The grapes get one month of skin fermentation. The wine ages for 18 months in barrel. Franz is a genius with blauer wildbacher, whether in this still wine or in... read more →
The Caslot siblings are gifts to the wine world, as are their wines. The value for the quality of the work over the amount of land they have (quite a... read more →
Pablo is a thinker. He thought to blend four parcels and treat them differently. First there’s partial saignée from the 1er cru and village plots. Then another portion goes through... read more →
This is the second wine I’ve written about from Pierre Michelland, and just in time for rosé season. This one gets the cement treatment which turns into my kind of... read more →