If you’re at a restaurant like Trippi in Sondrio you might snag a bottle of this to start your meal. In fact, get two, because when we were drinking this,... read more →
Colombera & Garella is about twenty minutes south of Sostegno and a little further west of the Sesia River. The grapes get ten days maceration and six months of aging.... read more →
This gorgeous 2013 is raised all in chestnut that Rolando Nicco made himself. The wine is a complete seductress, delicate and delicious, filled with mountain air and earthy tannins and... read more →
The equivalent to natural in the sake world is referred to as pure sake. Now that the European-based Yoigokochi Sake portfolio has found a U.S. distributor, we now have more... read more →
Old school alert on Sardinia. Raised in old chestnut casks under flor, this is more super-juicy sherry without the fortification. Intense salty deliciousness, fierce and I can think of all... read more →
Travis Kauffman is creating a little slice of magic over there in his Carroll Gardens microbrewery. He’s doing a lot that I like, including growing a good deal of his... read more →
Hardy Wallace is making delicious wines that are beautiful, friendly, honest, smiling extensions of his own nature. And this one is what I think of as his rock-solid flagship. Whole cluster,... read more →
Think of La Rioja Alta and the best years of CVNE to put the Akutain wines in their proper place. That’s where Juan Peñagaricano Akutain worked before establishing his own... read more →
Jae Chu is a talent who came to Burgundy from Seoul, Korea for love of the grape. She works out of a shared facility in Bligny and there her handful... read more →
About seven years ago, a fierce advocate for authentic wines in Argentina and now winemaker, Gabriel Dvorskin, wrote me a note about the scion of the Zuccardi family, Sebastián. “He... read more →