Tasted this in the Loire, and found it so yummy and very velvety with that edge and ink. I haven’t had a wine from J-P in a long time that... 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 →
I tasted this quite a few times back in the Loire this past February and then guzzled it down in New York in March. It never failed me. Puzelat just... read more →
I was about to skip their wines at the David Bowler tasting, but my friend PP made me stop and I’m glad she did. This one ambushed me; robust and... read more →
Almost syrah-like, with bayleaf and garrique. Aged for 16 months in concrete. Absolutely on the savory side rather than the fruit side and begs for all things thrown on the... read more →
Goyo is a bit of an intense maniac and he, like Francis Boulard in Champagne (what, you skipped that piece?), separated from his family to make natural wines. From high... read more →
Concrete aged, all stems, it’s chocolate and serious with a long, windy finish of velvet and deliciousness. I see they have it over at Crush in New York City. It... read more →
This might be the best bargain in a domestic white ever. From unirrigated vines this is joyful granitic-coated fresh melon with juice and interest. A little more money gets you... read more →
Contrary to common belief, there is an American vermouth that uses wormwood! Tad Seestedt makes this beauty at the Ransom Wine Company and Distillery. Grippy, bitter, savory, wild hay, dry,... read more →
Over the years the use of yeasts in sake has bugged me. No matter how high end, it seemed as if all sakes were too manipulated by aromatic yeasts, trying... read more →