It was long past midnight, yet I still needed a shoehorn to get into the Angers wine bar Le Cercle Rouge. I carved a few inches out at... read more →
The story goes that at last October’s Meilleur Sommelier de France competition, Olivier Poussier (who held the title of Meilleur Sommelier du Monde) was asked to offer... read more →
We saw the beginning of the clay vessel craze back in 2000. That’s when Friulian Josko Gravner was credited with reviving the lost art. But even though the... read more →
After the last TFL there were inquiries for a deeper explanation: Why is green harvest unpopular... read more →
Ever wonder where the carbonic vin de soif came from and why it’s becoming the black sheep of the natural wine world? A series in two (or maybe... read more →
This is the second in a two part series. To recap: The carbonic maceration fermentation technique consists of this: whole cluster grapes, plunked in a closed container, pumped... read more →
In the summer my glass turns to muscadet, the air conditioner in a bottle from the Atlantic coast of the Loire. That also means my thoughts turn... read more →
Years ago, early into no-sulfur wines, I began to notice an occasional aftertaste. Dard & Ribo’s wines sometimes had it. So did those of Gérald Oustric in the... read more →
The conversation about goût de souris, also known in English as... read more →
With oenologist Maya Sallee, this month I continue the exploration of... read more →