By Lee Madueno
Beatriz founded Barco del Corneta in La Seca, the dusty heartland of Rueda, to rescue the grape from industrial anonymity. Joined by winemaker Manuel Cantalapiedra, a former classical pianist who...
By Lee Madueno
Chateau Yvonne is not just an elite producer of Saumur-Champigny, it is one of the best in the entire Loire region.
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By Jeff Patten
Monforte shines through its sheer diversity. So, while Monforte is often lumped in with Serralunga at the “powerful, structured” end of the spectrum, this is a mistake.
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By Maggie Scudder
It’s an exciting time to discover the wines of Austria. The dynamic styles produced by the technically proficient graduates of the Klosterneuburg juxtapose the experimental natural winemakers breaking the mold in every region.
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By Ousi Li
We spotted a recent column in the New York Times from the esteemed Eric Asimov — a column encouraging readers to celebrate even the mundane with 12 bottles of fizzy wine, and...
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By Beau Rapier
WATCH our tasting with star-winemaker and fabulous person, Jasmine Hirsch!
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By Jeff Patten
Here, you have wines that have intense structure and aromas – of course, as this is Barolo! – but also poise. Maybe it doesn’t quite strike you as strongly on that first sip,...
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By Maggie Scudder
During a free consultation we’ll cover any questions you may have about wine and wine buying. Consultations are totally DIY, but some examples of what we can assist you with are below.
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By Beau Rapier
Jean-Paul makes a younger, fresher wine that is released earlier and meant for immediate consumption. Formerly it was just bottled as straight Sancerre, but for the past few vintages, it is labeled as the cuvée “l’Authentique”.
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By Jeff Patten
These vineyards only make up about 10% of the DOC Barolo, but they make a far larger percentage of the best known wine, and 100% of the village is entitled to...
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By Jeff Patten
La Morra is a very important village! And not just because it’s charming to visit and has a number of top producers and vineyard sites.
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By Jeff Patten
In the next few weeks, our blog will take you through Barolo. Today, we have an overview of the DOC. In coming weeks, we’ll travel village by village, to break down Barolo.
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By Maggie Scudder
We know that so many of you have been asking about this, so we are happy to announce that we have finally worked out a virtual wine tasting with Tyson...
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By Ousi Li
ROSSONOAH is fermented in steel tanks and then aged for 1 year in old Slavonian oak, to preserve freshness and fruit but also add a bit more complexity. The result...
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