This domaine was certified organic back in 1990, the first year it was available in the country. They work with roditis as well as the unexplored dry versions of black muscat.... read more →
RAW Fair regular João Tavares de Pina works in the Dão, the region south of Porto. The family has been in vines since the 18th century but it was only... read more →
Love these pioneers making Franken safe again for grapes. Here is a refresher that is pure and joyful from the bacchus grape, which was birthed in 1933 and is a... 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 →
This wine, produced by Papras, certified organic since 1990, is part of a series named after the dangerous, beautiful and jealous nymphs of the freshwater springs. Grown on the limestone... read more →
Franken baby! Thanks to the pioneering work of Michael Voelker of 2Naturkinder, the fortunes and reputation of this part of Germany (closer to Prague than to Frankfort) is on the... read more →
Fabrizio Iuli has resuscitated the old slarina grape variety and now he brings us another little unknown gem: baratuciat. Mainly considered a table grape, the variety gets its name because... read more →
This comes from Madeira’s two best old plots, with vines between 60 and 100 years old. While baga is dominant, there are about 19 other grapes in this field blend.... read more →
After I got sick on a boat in the Irish Sea that stunk of Jameson before 11am, I swore off Irish Whiskey. This brought me back into the fold. It’s... read more →
At first this blend seems a bit too direct and grapey but the next day, the wine turned charming. Days three and four? The fruit evolved into something more savory.... read more →