Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Jean-Paul Brun is the minimalist of Beaujolais. His wines express proper terrior because he avoids filtration, sulfiting and chaptalizing and abhors lab-created yeasts and chemicals. If you are tired of banana-flavored Beaujolais Nouveau and want something with character, grab a … Continue reading →