The Truth About Natural Wine: Why It’s Not Always What It Seems
This is worth savoring: Wine isn’t as simple as grapes and yeast. The eco-friendly wine movement has flooded the market with jargon, certifications, and...
The Art of Selling Natural Wine
This might just change your routine: Natural wine isn’t just a trend—it’s a movement. When pitching a Gamay from Burgundy’s Côte de Nuits, you’re not just...
Black Chicken Zinfandel 2023: A Bold, Balanced Blend
This Zinfandel isn’t just a sip—it’s a revelation. The 2023 Robert Biale, Black Chicken, Zinfandel arrives with a nose that’s barely sniffable but brimming...
A Bold Twist on Tradition: The Egg-Fermented Chardonnay from Rossidi Nikolaevo
Get ready to sip on this: Bulgaria’s Rossidi Nikolaevo Vineyard has turned ancient winemaking into a modern art form with its 2023 Egg Fermented Chardonnay....
A Salty Symphony: The Enigmatic Nesos by Arrighi
Pour yourself a cup for this one: Few wines in the world are as rarefied as Nesos by Arrighi, a 100% ansonica from the volcanic isle of Elba, crafted in...
When a Legendary Producer Turns to an Uncommon Grape
Here’s something to stir your curiosity: a 2019 Langhe Freisa from Mascarello Giuseppe e Figlio, a name synonymous with Barolo’s finest. Yet here, the focus...
A Timeless Elegance: The 1989 Clos Fourtet Saint-Émilion
There’s something uncanny about the 1989 Clos Fourtet—a wine that feels both ancient and alive, as if it’s been whispering secrets from the limestone...
A 1980 Caymus Cabernet Still Holds Its Own
Listen up: Two birthdays, one tradition—pairing a wine from the birth year. This year, my wife and I uncorked a 1980 Caymus Cabernet, a bottle that’s lived...
The Pechstein Tasting That Defied Expectations
If you’ve ever wondered what makes a wine tasting truly unforgettable, imagine a room where 15 vintages of Bürklin Wolfs Pechstein G. (09-24) dominate the...
The Pinot Noir Masters 2026: A Global Celebration of Balance and Craft
Real talk: The 2026 Pinot Noir Masters revealed a quiet revolution in balance and terroir expression. As Patrick Schmitt MW dissected the competition’s...