Kenji is from Vancouver. We met at the Renaissance, where the cupid arrow pierced my palate. This is his first vintage, but chenin of this quality is hard to find,... read more →
D&R alert in 2011. Pricey, sure. Buy what you can. The white Crozes was like intense melon and ice. This Baties, was a little tough, but drunk two months later... read more →
Fabio makes this attention-getting lowish acid wine from old-vine malvar culled from the slopes around Madrid. The color is rosé, the spirit is orange. Low in acid which makes this... read more →
This one grew on me the longer it was open, but it caught my attention initially for it’s textural velvet, apparent structure and food-worthy acidity. Lots of life and does... read more →
I was reminded of this beauty recently while eating latkes. At 1/3 the cost of champagne, this puts a big smile on my face. This is what you need for... read more →
The 2008 vintage in Alsace was a zippy, high acid year. The Zusslin (you’ll read about it below) and Binner are two complex darlings that can prove it. Serve them... read more →
Natalino makes five different Verdicchio labels, none of which see wood. This texture here is full and oily, consider that it went though partial malolactic but also spent a whole... read more →
You want to pronounce it correctly for the right props: that’s shomlo (as opposed to Shlomo), and it’s good. No, make that really good. From a high-elevation hill of volcanic... read more →
Especially when you see this for $12, buy a pallet of this one. I’m not kidding. These days it’s so hard to get a deal like this; with a good... read more →
Mike Roth has left Martian Ranch and that’s a good thing, because now he can develop into the vigneron he was meant to become. While he’s waiting for his vines... read more →