Man, when did we start shunning Cava to the cocktail domain instead of enjoying it for the gem that it is?
I’ve undoubtedly become a card-carrying member of the “Cava is for Mimosas” club. Pour a glass, slop in some Simply Orange, chug, repeat.
We did Cava dirty, and she didn’t deserve that.
Read MoreSometimes you’ve gotta get back to basics, ya know?
There are some varietals that need be revisited, and there are some you’ll want to revisit time and time again. In the case of natural wine, Gamay is everyone’s ol’ reliable, and for good reason. Gamay fucking slaps.
This little treat from Vignobles Bulliat is no exception, and I’m kicking myself for not buying more before it had sold out.
Read MoreThere’s something about chillable reds that never gets old.
Don’t get me wrong, there will always be an occasion for a big, bold, dumbfounding dumptruck black wine. There’s comfort in the arms of a thick, tar-and-saddle leather Petite Sirah. Dave Phinney has built empires on inky, brutish wines. But I very rarely reach for them these days. They blow out my palette and prevent me from enjoying anything else after laying waste to my unsuspecting gob.
Enter: the “Sylvan” Trousseau from Iruai, Methode Sauvage’s second label.
Read MoreAn introduction to a life submerged in a quickly evaporating industry, and how to (hopefully) keep from drowning in it. Part One
The day after Halloween in 2015, my career in wine was off to a rocky start. It was my first day, and I was blisteringly hungover due to the vast quantities of Pabst my roommates and I had consumed the night previously at the bar located behind our apartment.
Read MoreI have a love/hate relationship with wax dipped wine bottles.
I’ve never been shown how to properly extract the cork from its sexy wax prison, nor have I ever bothered to ask or google it. I simply grab my lighter and gently melt the wax, jam in my wine key, and extract halfway. I then meticulously pick at the offending wax that sits a little too precariously close to the mouth of the bottle, and pour away.
Don’t tell me I’m wrong, and don’t tell me I’m right.
Read MoreLet’s chat about RS for a bit.
It has its place in the industry. Many who are starting their journey into more “serious” wine (cue eyeroll) tend to shrug it off as a low-class gimmick for those that just can’t ApPrEcIaTe a stinky Bordeaux or a cat-pissy New Zealand Sauv Blanc.
But there is a time and a place for RS. And that time is now, and that place is everywhere.
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Noble Rotter 