The prices are starting to creep up on the Envínate wines, so stock up while you can. The whites, as well as the special parcel bottlings, are going to be... read more →
High elevation, limestone and good sense. That’s what makes this wine, from vines planted around the time I visited the Dolomites, in 1999. Raised in stainless and then plunked into... read more →
When you’re weary of wine (it happens), reach for the fabulous dry grape soda of Emilia, otherwise known as real lambrusco. Vittorio Graziano sets to work on this by destemming... read more →
Had no idea there was a province in Lazio that had an IGP called Frusinate, which allows a wide range of grapes, all of the international targets as well as... read more →
Another wonderful debut from Vermont. This one is from Nicholas Kimberly who studied at the school of La Garagista. Here, his first solo effort. A 50/50 blend, the brianna came... read more →
This is a brill lambrusco by some young dudes who started up in 2005. They use the charmat method. This captures the CO2 into a closed tank for its fizz... read more →
Andreas Kontozisis' vineyards northwest of Athens are some of Greece’s first organic. From minimally irrigated soils, this limniona is fermented and raised in stainless. It’s kind of like a full-bodied... read more →
A crazy blend of red and white grapes with floral, bacon and tannin, savory and sandy from one of my favorite producers in Emilia-Romagna.
From organic, sheep grazed vineyards on Grand Isle in the middle of Lake Champlain comes this little snappy pet’nat. Is there anything Kendra Knapik, veterinarian, mother (of three), great cook,... read more →
This sparkler is made from the lambrusco maestri grapes. Behold, less tannin and boldness than the barbera. It is gentle and one of those wines that the body takes in... read more →