Didimi was in his seventies when he bottled his first wine. It was first sold to Tbilisi, then to Italy and now, the United States. This is made in qvevri... read more →
Buzet is known for mostly cooperative wine, and it’s for this reason that Ludovic, one of the sweetest winemakers you can find, has a hard time busting out of expectations.... read more →
I had this for the first time in Paris when Aaron Ayscough (a.k.a. not drinking poison) was making me lunch and I was trying to hide the fact that I... read more →
Giovanni Menti aimed to make something fizzy and uncomplicated to enjoy with a group of friends. He succeeded. The vines are planted in the volcanic- soiled Gambellara. Geographically close to... read more →
I loved this so much I poured it in Ireland when I was showing off natural- made beauties. A blend of Garnier’s two crus, the grapes have a long press... read more →
Ever wonder what sherry would taste like if it wasn’t fortified? Well, sort of like a Jura wine under flor (yeast that sometimes forms on the top of untopped-off barrels)... read more →
Brewer Inoue Seikichi gives this a 65% polishing (so only 35% was buffed off), this nears the texture I love in sake: a tiny bit coarse. The brew is from... read more →
High elevation, limestone and good sense. That’s what makes this wine, from vines planted around the time I visited the Dolomites, in 1999. Raised in stainless and then plunked into... read more →
I blind tasted this at Discovery Wines and almost nailed it. Loire Valley Gamay? Vines near Clos Roche Blanche? Like the actual gamay from Clos Roche Blanche? Trevor was nodding... read more →
From the Southern Rhône town of Vaison la Romaine comes a vibrant wine made from biodynamic syrah, grown on limestone. Now, I’m usually not too in love with syrah from... read more →