A grape cocktail, pinot gris, noir, Grand Cru riesling, gewürztraminer, pinot auxerrois and muscat. This is a long time favorite. Spring in the bottle. Not kidding.
Looking for orange wine perfection, this could be the one. Twenty-two days on the skins, fermented in open top chestnut fermenters then aged for another two years in various sized... read more →
Cerasuolo sounds like a grape but it’s really a style that became a DOC in 2010. The difference from regular Montepulciano d’Abruzzo is the reduced skin contact so the wine... read more →
When BW (part of its parentage is an extinct wild grape) is made as a rosé, it becomes a schlilcher. And a delicious one. Full of cumin and cherry, a... read more →
The resurrection of Emilia-Romagna and fizzy malvasia continues. A no brainer charmer. Juicy and gentle. This is hard to find, right now. But won’t be for long.
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 →
This Touche is going to touch a lot of chenin freaks. The finish on this is fueled by lemon, apple and mineral like a hammer. Boing! Beautiful, edgy at 12%... read more →
Another wine I’ve ignored for no good reason. The whites and reds are both solid and exciting, so get your hands on whatever you can. The Arcane? It’s chenin planted... read more →
Found this fresh beaut of old vine, low yield (25hl per hectare) grolleau from schistic soils during the Renaissance. It’s made in Anjou using whole cluster fermentation, with three weeks... read more →
Exhausted at the Dive’s end, I stopped at Mathieu’s table, expecting nothing but fatigue. Wrong! One sip of this wine from north of Sancerre, and I woke right up to... read more →