A perennial favorite, and the 2011 isn’t going to disappoint anyone except someone who expects Argentinian malbec, cause this is pure Cahors. As my friend said, “This is a nice little wine.”... 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 →
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 →
With degrees in chemistry and enology, how do Sam Baron and Shaunt Oungoulian make wine this good? It IS a new world. I guess this is what happens when generations... read more →
The Atlantic, granite and albariño is a holy trinity, but in this wine we get to see the grape strut its stuff off the coast of the Pacific, on limestone... 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 →
Bravo, Mike Roth. He sourced the grapes from sandy loam over gravelly clay, central coast soils, 2.25 tons of grapes, pressed whole cluster. It was then racked to neutral oak... 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 →
Hang on to your teeth, a Kabinett with 60 grams of sugar. But, yes, balanced! How? 10 grams of acid. Riesling that makes you jump. That’s what this is. Sustainable... read more →