Almost syrah-like, with bayleaf and garrique. Aged for 16 months in concrete. Absolutely on the savory side rather than the fruit side and begs for all things thrown on the... read more →
Goyo is a bit of an intense maniac and he, like Francis Boulard in Champagne (what, you skipped that piece?), separated from his family to make natural wines. From high... read more →
Concrete aged, all stems, it’s chocolate and serious with a long, windy finish of velvet and deliciousness. I see they have it over at Crush in New York City. It... read more →
This might be the best bargain in a domestic white ever. From unirrigated vines this is joyful granitic-coated fresh melon with juice and interest. A little more money gets you... read more →
Once upon a time I loved Zinfandel. But over the last 15 years, they have gone all syrupy on me and there are very few I want to drink. Then... read more →
Contrary to common belief, there is an American vermouth that uses wormwood! Tad Seestedt makes this beauty at the Ransom Wine Company and Distillery. Grippy, bitter, savory, wild hay, dry,... read more →
Over the years the use of yeasts in sake has bugged me. No matter how high end, it seemed as if all sakes were too manipulated by aromatic yeasts, trying... read more →
If you don’t know the wines from Coralie and Damien Delecheneau in the AOCs of Touraine Amboise & Montlouis, get to know them now, before everyone else discovers them. They... read more →
Casa Costa Piane is making prosecco safe for the world. Col Fondo in style, even if it’s not noted on the bottle, this is bony, stony, and foggy. True, I... read more →
Well, let’s just talk about the way prosecco now has its own DOC, which is ridiculous considering most of it is just undrinkable swill. But not all of it. This... read more →