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Fixin and the Vineyards of Domaine Berthaut-Gerbet
...residence while in captivity on Elba Island. Fixin’s infatuation with Napoléon Bonaparte began in 1835 with Captain Claude Noisot. After having
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Nailing the Myth of Minerality
...used as a textural descriptor for a hard, stony sensation on the palate,” she explains. Quigley notes that “mineral-driven” aromatics and
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Vertical of Deiss’ Altenberg de Bergheim
...in mind is that these RS numbers are ONLY that of non-trocken Mosel Kabinetts and Spätlesen! On the other hand, that’s
Glossary
Alluvial Alluvium Amorphous biotite Calcareous Cobble Colluvium Comblanchian Limestone Comblanchien Commodity Conglomerate court-noué Crinoidal limestone cuvaison down-dropped fault feldspar Gevrey Silex
Welcome to Loire Volcanique
...THE ESSENTIALS Loire Volcanique is not an official appellation or sub-region but the name chosen by an association of 35 domaines
Welcome to Loire Volcanique
...THE ESSENTIALS Loire Volcanique is not an official appellation or sub-region but the name chosen by an association of 35 domaines
News
Welcome to Loire Volcanique
...THE ESSENTIALS Loire Volcanique is not an official appellation or sub-region but the name chosen by an association of 35 domaines
News
Pataille’s Single-Vineyard Aligotés
...textural complexity. Toasted, reductive notes on the nose at first, followed by fresh notes of anise and herbs (tarragon, lemon verbena).
Importers
California, TERRA FIRMA WINE COMPANY
TERRA FIRMA WINE COMPANY California, United States +1 510 339 9498 Ted Talley Kristen Talley ted@terrafirmawineco.com kristen@terrafirmawineco.com www.terrafirmawineco.com...
Importers
Wisconsin, LEFT BANK WINE COMPANY
LEFT BANK WINE COMPANY Michael Paré Wisconsin, United States +1 608 838 8400 michael.pare@leftbankwine.com www.leftbankwine.com...
Importers
Colorado, HARVEST WINE COMPANY
HARVEST WINE COMPANY Nate Klatt Colorado, United States +1 303 842 2496 nate@harvestwineco.com www.harvestwineco.com...
Interviews
Paul Wasserman & Fred Mugnier
...It enables the fermentation to start without too much delay. That way I don’t need to use commercial yeast. In 2006,
