Behold this dry red, the kind of country wine that travels well outside of the country. From calcareous soils this unnoticed and unloved grape—a cross between folle blanche and côt—will... read more →
From sandy, gravely soils near the river in Maranges. Concrete fermented then aged in 4- to 10-year-old barrels. With rising prices in the area, this is one to stock up... read more →
A hybrid of limestone gravel and granite influence. Throw in 20% whole cluster which gives a little lift. This is a slightly different expression, rustic but definitely enjoyable and a... read more →
I have a soft spot in my heart for freisa, a lovely little known grape from Piemonte. Ferdinando raises this in stainless, keeping it fresh. The length is long and... read more →
Blind taste your friends on this one. Syrah? Yes it is and such a mild expression. Christian is about a 45-minute drive from Vienna near the Neusiedlersee (that would be... read more →
When the Czechs get it together are they ever going to give nearby Austria a run for their vines. Some of them are so damn interesting and when I plunked... read more →
From one of the most sensitive vineyards I’ve ever walked. These are in the western Georgia on yellow clay and limestone soils. Archil has used the traditional way to blend... read more →
Many USA commercial and small independent ciders lack the personality of Europe’s best. This is shameful as the Northeast has some of the world’s best cider apples. Evidence? Sponti. Culled... read more →
The first time I glugged this back with glee was in a little street food restaurant in Rome. I was with my friend, Italian food empress, Elizabeth Minchilli. We were... read more →
Years back I remember hearing about some nutcase in Ambonnay, one of the twelve Grand Cru villages of Champagne. Beaufort worked not in biodynamics or organics but aromatherapy. The wines... read more →