Corrado Dottori is making some stellar wines in the Marche. If he’s not on your radar, please correct that. This skin contact number is from limestone soils and is a... read more →
The new releases of La Garagista won’t disappoint, but which ones to buy first? Well, get your favorites, of course, but the Loup d’Or is really speaking to me these... read more →
So, where is Champlitte? Its general region Franche-Comté should give a clue. It’s an unknown territory just barely north of the Jura and 55 minutes northeast of Dijon. Almost extinct... read more →
Shavkapito is most definitely a Georgian sentimental favorite but until I tried this particular bottling, I’ve been impervious to its charms. Fermented and aged in qvevri in the old-fashioned way,... read more →
James Erskine is doing his Milan Nestarec imitation with a wine that looks brown but tastes in the pink of health. Here he blends chenin with muscat, all with some... read more →
Even by Georgian standards, Mgaloblishvili is a rare grape. For years it didn’t do much of anything in Archil’s vineyards until his daughter, Nino decided to make it her own.... read more →
Roberto Henriquez spent winemaking time with René Mosse and a lot of time with Louis Antoine Luyt. He is also a leading force in natural wine in Chile. He stitches... read more →
This is part of my país love affair. This one was traditionally destemmed on a pan-pipe-like bamboo contraption called a zaranda. Next, the free run juice was fermented and aged... read more →
I never quite understood why xinomavro was called the Greek nebbiolo until I tasted this nine-year-old wine from Vasilis Vaimakis. It’s a wild ferment and no sulfur illustration of how... read more →
The downtrodden fallen glory of the wine that has become a supermarket cliché, Frascati is a natural for revival. Terrific volcanic soils, just a half-hour cheap train ride from Rome.... read more →