Going American on Thanksgiving and don’t know where to turn? Sure, it’s incredibly difficult to hit the domestics at a friendly price. I offer you Finger Lakes and Bloomer. Fun.... read more →
An assured and flashy offering from natural wine-challenged Austria. Half of the grapes get a few hours of skin contact, the other half get 6 months. The two then get... read more →
In 1979 the Arndorfers planted a small vineyard of the rare, pink-skinned Roter Veltliner on rocky top of the Gaisberg, one of the most important terroirs in the Kamptal. Martin... read more →
A nice big bottle from the still-It boy of Moravia, Milan Nestarec. The barrel-leaping monkey (that’s the way he is in the winery) of a man has vinified a wine... read more →
Winemaker on the rise, Alexander Koppitsch made this wine as an homage to sandy soils. This is an immediate wine, for pleasure and easy drinking. He ferments the grüner veltliner... read more →
The juice ferments in 600-liter 5-year-old acacia barrels. Thirty percent of the skins are in contact with the juice for about 14 days. The wine spends 7 months under a... read more →
I kind of fell in love with the wines from Trapl, when I came upon them totally by accident at VieVinum in May. He’s made wine around the world, including... read more →
Will the real grüner veltliner please stand up? Do you even really know what it tastes like? When I sampled Trapl’s wines, I thought I might be getting close. After... read more →
Summer wine alert. Rush now to get what you can and stock up on a lovely Atlantic wine,“the other muscadet” from the gros plant grape.
This almost has a little nut, perhaps from a touch of flor, which just deepens my fascination with this salt-meets-honeysuckle wine. Barrel-fermented and then barrel-aged for another 9 to 11... read more →