This year I decided to make my own kosher wine for Passover, and all I needed was a felt-tipped pen. For some reason I just don’t drink enough Tissot and... read more →
Forgive this terrible packaging and also for repeating myself, but a wine that delivers this much is worth repeating. What lies beneath is worthy of simple Sunday dinners and a... read more →
From one of the most sensitive vineyards I’ve ever walked. These are in the western Georgia on yellow clay and limestone soils. Archil has used the traditional way to blend... read more →
The high elevation clay-limestone and tuffaceous soils of Sannio Benevento in northern Campania has a great wine tradition, and looking forward to seeing this winemaker's progression. Here he gives grapes get... read more →
On one of those nights when we went through three other bottles dismissing them as too young, too whatever, too carbo, too method – this one shined. In a flash... read more →
Hank has a thing for tempranillo and grows some in his home vineyard. But this one, his first 100% tempranillo, is made from grapes purchased from Matthew Rorick’s vines. I... read more →
Brand new face for me, and the wine from Zurab Zatusashvili was a charmer. Full on tannin and depth, and yet? Silky. The talk of the tasting. Importer: None.
Spillare, an active member of the VinNatur association, works on volcanic soils in the Veneto in Gambellara. The vignaioli gives these grapes a short day of skin contact and then... read more →
Years ago, I was introduced to Michel Gahier’s fabulous wines at lunch in Arbois with Pierre Overnoy. Seeing it on the list he grabbed a savagnin and claimed Gahier one... read more →
From the area more known for the white citrusy picpoul comes a strange one: tempranillo. Why Julie’s dad planted it, God only knows. But it’s damned delicious. Kirsch, caraway, cocoa,... read more →