Wine: Low Added Sulfites
Domaine des Terres Dorées Beaujolais Nouveau is made in a very traditional style, using hand-harvested grapes. It's made with natural yeast, and fermented without carbonic maceration. What does this mean? It's a real wine AND a Beaujolais Nouveau! This wine has bright cherry fruit as you would expect, but plenty of food-friendly acidity to go with your holiday meal as well. And it has very little added sulfites, so good-bye headache! Winemaking Details: Low SO2 Added
Check out the crushed purple hue and pretty pink froth on this dry fizzy red. Venturini-Baldini owns up to being an artisan Lambrusco with powdery tannins, bright acidity and some vibrant brambly character. It hits all the right buttons, opposed to the mass-produced, icky sweet stuff we used to see on the US market. They also produce balsamic vinegar, walnuts, honey and grappa: the stuff of life. Winemaking Details: Wild Yeast Fermentation, Low SO2 Added
The winery was founded in 1992 by Birgit Eichinger and her husband Christian. Her viticultural goal is "to optimize the natural aroma and flavor potential inherent in the grapes, matching varietals and terrain, practicing careful vineyard management and applying painstaking vinification." all the while respecting the "Less is More" natural principle. Her passion and dedication come through in her wines. This wine shows spice and floral notes on the nose, with yellow plum, apple and a bit of white pepper on the palate. With its mouth watering acidity, it goes down very easy.
A lovely Riesling made by Von Buhl, one of the most respected wineries in Germany for over 200 years. The "medium dry" on the label is a misleading translation, as this wine is essentially dry. It's also delicious! Suggestions of sweet corn, petrol, and citrus zest on the nose are followed by a subtly oily-textured, expansive, yet refreshingly bright palate that will have you smacking your lips.
Tucked into the remote corner of the Savioe, in the village of Chignin, quietly grows the well tended vines of Adien Berlioz, at Cellier des Cray. The slopes are angled enough that nothing can be worked by machine.He cultivates local varietals of Jacqure and Mondeuse, as well as a local version of Roussannne. The soils are turned for a healthy bio-culture, using herbs to fertilize in lieu of inorganic products. He hand delivers fruit to the tiny cellar where natural practices encourage slow fermentations and even maturation.
Olivier Cousin is one of our favorite Loire vignerons, with a gentle disposition and salt n' pepper beard. Cousin's horse, Joker, plows the vineyards. His wines are the epitome of natural. Breton is the local moniker for Cabernet Franc. Funky and wild (in a good way) tastes like ripe plums, chalky mineral, earth and mushrooms. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added, Vegan
The small team behind Bebame came together with a vision: to produce a lower alcohol wine in California that was as elegant and flavorful as the wines found in cooler climates of wine regions such as the Loire, Piedmont, and Pais Vasco. Bebame Red is their one and only wine and it is truly unique. This wine is lively with fresh red fruits, thyme, anise, and stone. It's a light wine that's ripe with a touch of tropical fruit, black pepper, and a clean acidity that makes for really easy drinking. And at 12% alcohol, you can worry less about drinking more than you think you should.
Olivier Cousin is one of our favorite Loire vignerons, with a gentle disposition and salt n' pepper beard. Cousin's horse, Joker, plows the vineyards. His wines are the epitome of natural. Grolleau is one of those grapes that near died of extinction until it was resurrected by a handful of natural winemakers in the Loire, Cousin included. Shows barnyard funk, supple crushed red fruit and minerals. Winemaking Details: Unfiltered, Unfined, Vegan, Low SO2 Added, Wild Yeast Fermentation
BioVio is the kind of winery that you get to know about only if you hang out with the Ligurian locals- nearly all of the tiny production is poured into their glasses to be enjoyed. This is a fascinating wine, with notes of basil and pine nuts on the nose (not surprisingly, Liguria is also the home of pesto). Flavors of white peach and almond follow, with a creamy texture and plenty of acidity to back it up. And for you linguists, Pigato's name comes from the reddish brown spots that form on the (certified organic) grapes when ripe. Winemaking Details: Low SO2 Added
Herve Souhaut created this domaine in 1993, 5 hectares of old and ancient vines, between 50 and 100 years old. This syrah is made from 30 year old vines. Very pronounced nose - violets, a bit of coffee, bacon fat, black cherry and wet stone minerality. While the aromas are repeated on the palate, vibrant fruit flavors dominate and leads to a soft tannic finish. Winemaking Details: Unfiltered, Low SO2 Added