An assured and flashy offering from natural wine-challenged Austria. Half of the grapes get a few hours of skin contact, the other half get 6 months. The two then get... 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 →
Want to flip people out? Give a sancerre lover this and tell them it’s the same grape. This is a big load of love from a sensitive winemaker in South... read more →
As Fifi would say, “That’s what we call the glou-glou effect.” Cherry-stained vin de soif with a touch of fruit. If you see the white by the name of Antika... read more →
A crazy blend of red and white grapes with floral, bacon and tannin, savory and sandy from one of my favorite producers in Emilia-Romagna.
Claude and his son Étienne work on limestone soils in the middle Loire. After a classic infusion-like fermentation (not carbonic), they give the wines a solid twenty-four months of aging... read more →
Working organically in Franken is tough work and 2014 was the flood year. Here the grapes were crushed and fermented on the skins for 10 days, then they were thrown... read more →
These are the pioneers in the Mosel. They went biodynamic in 1979 and were the only ones working that way for a very, very long time. Then they upped the... read more →
I always love this from a field blend on the wrong side of town, Bonnencontre, that’s in nowheresville, 31km east of Dijon, far on the other side of fancy Burgundy.... read more →
First sip of this wine that rings in at 10.5% ABV was a tad too cold. I had no one to blame but myself. However, a few degrees later, wow,... read more →