Tendal, red and white, I love them both. They come from very high elevation—up, up far from the nearest volcano. If you go back to Issue #2 when I talk... read more →
This was just the thing on a late summer night, when there was a little dinner but a lot of wine was desired. Even though it’s made through carbonic maceration,... read more →
The wine tastes a little conventional and I suspect there are controls in the winery. But our friend Eric Texier tells me he’s brilliant in the vineyard and my palate... read more →
Both Jose Pastor and Jenny & François work with the Suriols at the forefront of serious cava. This particular cuvee for J&F is creamy, dry, nutty and refreshingly gentle. This... 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 →
I was in Katell Pleven’s office and saw the bottle, grabbed it, and was surprised when I finally tasted it in my kitchen. It’s not often that pinot gets the... read more →
Two syrahs, similar granite soils, similar prices, somewhat similar charms, and similar use of stems. Differences? Personality of the winemaker? This one is a little bit brighter, a little more... read more →
Robert Parker Jr. once wrote that grolleau should be yanked out of the Loire, which should make him eligible for high treason. Thank goodness he was ignored. Here’s a stinky... read more →
Serious and brooding. Of course the maker, Olivier Cousin—who embodies joie de vivre—is none of these things, which is kind of fun. Love this wine, it’s got so much earthiness,... read more →
Brothers Fabien and Cyril Boisard have been making wine for a decade and doing beautiful work, so why is this the first time I’ve recommended their complex offering? Mea culpa.... read more →