Made in champagne method, this hand-riddled beer has a delicate bubble, yet is rich and almost stout-like. A nano-brewery to watch.
Bianca breaks the mold on vermouths with some super, wild entries. Three seasonal options, four times a year. This one has a beautiful burn and the slight whisper of Provence.... read more →
The second vintage I’ve tasted of this wine gives a peek into what San Diego can do. It’s delicate, vibrant and intense, and that’s not a contradiction.
This is a rare wine with only 20 cases coming into the states. It’s as delicate as a spider’s web, and just as sturdy. More emotion than intellect.
When BW (part of its parentage is an extinct wild grape) is made as a rosé, it becomes a schlilcher. And a delicious one. Full of cumin and cherry, a... read more →
Found this fresh beaut of old vine, low yield (25hl per hectare) grolleau from schistic soils during the Renaissance. It’s made in Anjou using whole cluster fermentation, with three weeks... read more →
It’s not Loire Valley chenin but it’s sure not bad. Not much more to say than what’s on the label. But I’ll say more anyway: this 12.5% ABV chenin got... read more →
This historically has only been made for Japan, but I scored it at the fab Parisian shop, La Caves des Papilles. Nouveau or Primeur or whatever you want to call... 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 →
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 →