Edelzwicker is an Alsatian wine that is given to field blends. Its name is derived from Edel (noble) and zwicker (blend). At one time it could be only used for... read more →
I’m greatly impressed by Brianne Day’s 2016s. They seem mature, self-assured. Confidence. She’s still in her playing mode, and 2016 has a lot of new playthings, but it was this... read more →
In 1995, Alessandra Bera's brother Gian Luigi wanted to make some passito out of moscato. But the grapes became effected by botrytis, so they were pressed immediately and put into... read more →
Valli Unité is a hippie organic commune and cooperative just north of Genoa in the easternmost part of Piemonte. The wines here are made with ideals and the last bunch... read more →
James Erskine is doing his Milan Nestarec imitation with a wine that looks brown but tastes in the pink of health. Here he blends chenin with muscat, all with some... read more →
I used this LaDona at a recent event at the Soho branch of The Wing. I love it, so was happy to see it be a crowd pleaser. This is... read more →
Bulli is situated in the Colli Piacentini, not far from Massimiliano Croci, where the two share a terroir. There’s a beachy quality to the soils here, and plenty of shell... read more →
When the sun was relentless on the Aegean island of Lemnos, sea this rosé of Manolis Garalis just was the thing to quench the thirst. Garalis farms 5 hectares of... read more →
Château le Puy’s biodynamic and unsulfured Barthelemy is now available in the US (and yes, it ages gorgeously), but this cuvée was new for me; accessible, gorgeous, angular, rich in... read more →
Consider yourself warned, this wine from Jacques Broustet is a brett bomb, you know, that bacteria that can give wine overtones of a herd of sheep? So if you’re intolerant,... read more →