Nebbiolo acts like a different animal in the heavier clay hills of Monferrato; farming is a little more complicated, and there is certainly more wildness. But wildness and finesse live... read more →
Oriol, one to watch, works just outside of Barcelona. He is mostly known for his whites but it was this pink that grabbed my attention. Damn California! They took all of... read more →
In a world full of difficult-to-love barbera, this one is a joy. Tannic yet balanced, the whiff of cinnamon and turmeric gives it some touch of gulpable exotica. If you... read more →
This sparkler is made from the lambrusco maestri grapes. Behold, less tannin and boldness than the barbera. It is gentle and one of those wines that the body takes in... read more →
I haven’t had one of Doug Tunnell’s wines in a long time, my bad. He was pretty much the first in Oregon to champion the grape and he had the... read more →
Scott brought me to his romantic cellar in the basement of an office building in Portland where somehow he manages to make really lovely wines that keep getting better and... read more →
“Abandon the burgundy palate,” Scott declared in the office building basement where he makes his wines. Okay, it’s not the romantic, deep burgundy cellar, but it does have an urban... read more →
A mantra of Scott’s is, “I don’t want to make my wine for the rich.” This is an example of his love poem for the people. He fashions a typical... read more →
Trousseau is having an Oregon moment, and Chad Stock is on it for his Minimus. This is the first vintage from the young exuberant vines. It is nice and juicy... read more →
Chad Stock started out wildly experimental to find his truth and he’s still doing that with his “numbered” series of wine fault questions. Here, he explores volatility. Elisabetta Foradori says... read more →