The first wine I drank recently in Tbilisi was this beautiful specimen from John Okroshvili’s sister, Jenny. Thought to be the offspring of rkatsiteli and mtsvane, kisi has bizarrely been... read more →
When Frenchman Jérôme Binda landed on the island of Tinos in 2011 he had no prior winemaking experience. So he took some instruction from the naturally-minded Jason Ligas and eventually... read more →
Aci is based in eastern Slovenia, near Croatia, about a half hour northwest of the drab city of Zagreb. Farming here is spiritual, philosophical, the land is a cell phone-free... read more →
For years I have been trying to get my mother (#ethelwatch) to enjoy wine instead of looking at it as the enemy. Turns out this is the only wine ever... read more →
Soif da Vsvam is a joint project from Thierry Puzelat and John Wurdeman of Pheasant’s Tears. Vinified at Pheasant’s Tears in Tibaani, this is from grapes the friends planted in... read more →
Giorgas Balatsouras works where no one else does, 800 meters up in the Delphi area of Greece (the temple of Athena and the Oracle are down the road by 45... read more →
The grape kosmas was saved from extinction by Giorgos Balatsouras. Kokkineli, means light red. And this dancing weight is achieved through shortish (15 days) maceration while being vinified on and... read more →
Didimi was in his seventies when he bottled his first wine. It was first sold to Tbilisi, then to Italy and now, the United States. This is made in qvevri... read more →
This gorgeous, lemony krakhuna originated from the vines near Ramaz’s, it was a nice surprise because I know Zaza as the maker of silky and ultimately delicious ojaleshi. Look for... read more →
Archil Guniava has two hectares of grapes in Imereti, Georgia. He’s a beautiful farmer and winemaker. This krakhuna also includes minute bits of tsitska and tsolikouri and enjoyed the full... read more →