The past event coordinator for Slow Foods brought this to dinner when I was in Emilia. He also brought a big, fat, stinky, gorgeous truffle. So I suppose I was... read more →
The grapes get one month of skin fermentation. The wine ages for 18 months in barrel. Franz is a genius with blauer wildbacher, whether in this still wine or in... read more →
This is a star in the making. Little Clémence came back home from wine school and is leading her adorable family into the land of biodynamic, low sulfur champagne and... read more →
Joe Pedicini has a long commute from his home in Brooklyn to the Oregon vines, but somehow when the wine gets to the bottle, the work looks simple. This vineyard... read more →
Why oh why oh why isn’t there more carignan in California? The grape suits the place and climate so very well. And up in Mendocino? It so often seems brilliant.... read more →
Organic since 1996. With five days of skin contact, this qualifies as an orange wine, but this one is super gentle and beautiful. Eye-catching melon with complex exotic citrus fruit... read more →
At 80,000 bottles this domaine isn’t so tiny, but it isn’t so huge either. What it definitely is, however, is new to me. Riesling lovers rejoice. A riesling full of... read more →
The way Hardy (Dirty) Wallace talks of this vineyard it might as well be his spiritual home, and the love has always come through in the bottle. In 2013, the... read more →
Combining Podolinsky biodynamics and his grandfather’s wisdom, Denis Bogoević Marušić has managed to nurse into a bottle a wine that fascinates and delights me. The wine was aged in large,... read more →
Hervé Souhaut’s first vintage from this reclaimed vineyard in Saint Joseph, the 2012, is just about sold out. You’ll be lucky to find some on restaurant lists. It’s beautiful. I... read more →