Why does my favorite one from Mouzon-Leroux have to be so hard to find? It is fermented in barrel, goes through malo, and it is so complex that the dosage... read more →
Every once in a while you need to blow a lot of dough on a special bottle of champagne, and that’s when people go to Krug. Honestly, you have options.... read more →
My guests couldn’t stop calling this col fondo prosecco ‘champagne.’ But you know what? There is definitely a champagne-like creaminess here. The fruit is ripe; in fact, it pops. Like... read more →
When you’re weary of wine (it happens), reach for the fabulous dry grape soda of Emilia, otherwise known as real lambrusco. Vittorio Graziano sets to work on this by destemming... read more →
Oh, you want to know what I drank with the blood orange and burrata salad I made the other night? This. Always a delight. A joy and a crowd pleaser.... read more →
Federico Orsi works just outside of Bologna in the Colli, on beautiful rolling hills. He’s on limestone instead of the silt you find further west, making still and referemented wines.... read more →
Without a doubt Pascal Potaire is the pet’nat master. He carried the gospel directly from the late, great vigneron who popularized the category, Christian Chaussard. Of his several cuvées, the... read more →
I have a soft spot for this Champagne because back in summer 2003 when I visited with Pascal Leclerc, he had me saber my first champagne. When he passed away... read more →
Young Milan Nestarec of Moravia is an It Boy around the natural wine globe. He’s essential to the crazy Slo/Czech crowd. Sometimes I worry that he’s lost focus, with too... read more →
Love these pioneers making Franken safe again for grapes. Here is a refresher that is pure and joyful from the bacchus grape, which was birthed in 1933 and is a... read more →