I sipped this in Paris as well as in New York City. In either city, it was bone dry and very refreshing, stony, and I hate to say it, crisp.... read more →
Between Trapani and Palermo sits the organic farm of Azienda Agricola Elios. The vine is one of their newest crops planted to the limestone. The grillo is from 12-year-old vines.... read more →
Oriol, one to watch, works just outside of Barcelona. He is mostly known for his whites but it was this pink that grabbed my attention. Damn California! They took all of... read more →
In a world full of difficult-to-love barbera, this one is a joy. Tannic yet balanced, the whiff of cinnamon and turmeric gives it some touch of gulpable exotica. If you... read more →
Rounding out the “Croc” trio is the Besiosa. I don’t know why this skin contact (ten days) wine from malvasia surprised me, but it did. The tannins are completely integrated.... read more →
Scott brought me to his romantic cellar in the basement of an office building in Portland where somehow he manages to make really lovely wines that keep getting better and... read more →
A mantra of Scott’s is, “I don’t want to make my wine for the rich.” This is an example of his love poem for the people. He fashions a typical... read more →
Trousseau is having an Oregon moment, and Chad Stock is on it for his Minimus. This is the first vintage from the young exuberant vines. It is nice and juicy... read more →
Chad Stock started out wildly experimental to find his truth and he’s still doing that with his “numbered” series of wine fault questions. Here, he explores volatility. Elisabetta Foradori says... read more →
Andy Young, the great-lifed son of a Baptist preacher, came to Portland from Austin, Texas and is a real charmer and so are his wines. He's bumbling through making wine... read more →