This gin from the Balearic Islands is one of two in the world that have a geographic location (the other is England’s Plymouth). Oh my. It’s a knockout of a... read more →
When I poured the wine by candlelight and the yeasty smell hit the air, my friend asked, what is that, beer? “Beer made with grapes,” I quipped. There was something... read more →
I’ve been beating the Claire Naudin drum for a long time, and the truth is, they’re terribly hard to find in the United States, or anywhere else for that matter.... read more →
Having worked at both Prieuré Roch and Domaine de Chassorney gives a fair idea of the lineage Nicolas Testard comes from. He’s got 11 hectares in Saint-Étienne-la-Varenne, about a 17-minute... read more →
I’ve been waiting for the U Stiliccionu wines to be available in the States for two years because of its taste of place and sense of life. This is a... read more →
I sampled this in the States, in Slovenia and in France, and I did a double-take every time. The blend is pretty exciting. The fruit is co-fermented with 8 to... read more →
This wine has been absent in the United States. The reason, according to La Stoppa’s Elena Pantaleoni, is because of merlot and cabernet’s lack of popularity with those who look... read more →
I recently visited Paolo and we’ll talk about the Kars in an upcoming issue. But when we were in his marani (he vinifies completely in qvevri), he mentioned that his... read more →
Elena told me that her barbera doesn’t manage to go through malolactic. “It just can’t,” she said. “The acidity is too high.” But in these examples the lack of malo... read more →
Elena told me that her barbera doesn’t manage to go through malolactic. “It just can’t,” she said. “The acidity is too high.” But in these examples the lack of malo... read more →