Côtes du Rhône, Il Fait Soif 2018, Maxime-François Laurent, France

Region: Côtes-du-Rhône. His vines are significantly further north than a typical Côtes-du Rhône, bringing more freshness.

Viticulture: Organic, biodynamic vineyards of 80% Grenache and 20% Syrah.

Vinification: Whole cluster (stems included) fermentation in cement cuves, elevage in stainless steel.

Tasting: Big wine. Powerful. 14.5% alcohol. However, the nose has surprising restraint. None of the jammy, sugary fruit that so many hot wines fall victim to.

The nose is cherry, kirsch, hot spices, and a hint of smoky, savoury earthiness perhaps coming from the 20% Syrah. The palate is round, rich, powerhouse, with medium tannins, and a clear, linear acidity balancing the heaviness. Good wine!

 

This is a great pair for lamb and grilled meats. But beware: this wine will not be good with mezzes. Big grenache and vegetables = bitter.

Bratislava, Doma 2018, Naboso, Slovakia

Region: Bratislava. (Malokarpatska on this map).

Viticulture: Organic, Welschriesling, Grüner Veltliner, Red Traminer, Red Sylvaner.

Vinification: 14 day maceration on skins of the Welchriesling and Gruner, and direct press on the Traminer and Sylvaner. Orange wine! Ages in Acacia barrels (a common alternative to oak in Italy and central Europe).

Tasting: Big bold orange wine. The nose explodes with herbs and spices. Eucalyptus, menthol, cardamom, raw cinnamon, white pepper, lemongrass. Crazy nose. Full bodied palate with a firm, dry tannin and that cooling eucalyptus spice refreshing through the end.

Côtes du Provence, Tibouren Tradition 2017, Clos Cibonne, France

ALERT: LEGENDARY WINE BY THE GLASS

Region: Côtes du Provence. Clos Cibonne is a Cru Classé, which means that it is singled out as one of the 18 historical, high-quality estates in Provence. The house dates back to 1797.

Viticulture: Tibouren is a very old variety from Provence that was single-handedly saved by Clos Cibonne. Organically grown 800 m from the Mediterranean.

Vinification: Native fermentation in big old oak barrels.

Tasting: WOW. Beautiful wild strawberry nose, with seaside minerality, creaminess, sweet sage, and a hint of tropical guava and passionfruit. Very delicate, but powerful as well. Sophisticated.

Nothing to say about the palate. This is pretty much perfect rosé. Killer.

Drink with everything.

Lombardie, Pinot Grigio 2017, Tenuta Belvedere, Italie

Region: Lombardy – the vines are near the Oltrepo Pavese DOC.

Viticulture: Organic Pinot Grigio on clay soils.

Vinification: 10 hours of skin contact before 10 months in stainless steel.

Tasting: The nose is broad and rich, very ripe, even bruised apple, pear, with some cinnamon spices, ginger, and some nuttiness. The palate is full-body, rich, round, and soft with fairly low acidity. The wine is dry but fruit-forward and the rich baked apple dominates the palate.

This bruised and spiced apple character, along with nuttiness, is indicative of a wine that is oxidative. Think apple tart or apple sauce rather than fresh green or yellow apple.

This richer white will pair well with the Samke Harra, the Shrimp, and some hot plates like tatar borek, fattet mozat where the creaminess will complement the yogourt.

Var, Blanc Public 2018, Domaine de la Réaltière, France

Région: Var. This is a department in Provence on the southern coast of France.

Viticulture: The grapes are typical of Provençal whites: Ugni Blanc and Clairette. Organic.

Vinification: Natural fermentation in stainless steel tanks.

Tasting: Lovely light wine. The nose is very fresh, with seaside chalky minerality. Lots of lemon zest, bitter herbs and some soft yellow apple and jasmine that round things out. The palate is very fresh, medium body with crisp acidity, and a bitter herbal finish very typical of wines of Provence.

This is a light enough wine to serve as an aperitif, or to be served with mixed mezze or the lighter grilled seafood (Samak Meshwi and the Samke Nayye especially).

Kakheti, Saperavi 2016, Pheasant’s Tears, Georgia

Region: Kakheti

Grape: Saperavi

Viticulture: Organic

Vinification: Classic Georgian AMPHORA wine. Natural yeasts and low sulfur. Long skin contact.

Tasting: A burst of dark berries, cassis and pomegranate reduction. The second nose gives black tea, hibiscus, sweet earth, basil. The palate explodes with the dark berries, the tea continues through and gives a bitter tannin. Beautifully complex, dark, brooding wine.

Roussillon, Plaît Il! 2018, La Petite Baigneuse, France

Region: Roussillon

Grape: Grenache, Carignan

Viticulture: Organics.

Vinification: Stainless Steel, Natural wine.

Tasting: Ripe cherry pit, blood orange, confit lemon, and carmelized marmalade. The palate is rich and round, fairly ripe, playing on citrus zest bitters, berries. A simple, fresh, natural rosé to drink with joy and friends!

Vigneti delle Dolomiti, Leder 2018, Foradori, Italie

Region: Trentino

Appellation: Vigneti delle Dolomiti. The Dolomites are a mountain chain separating Italy and Austria/Switzerland.

 

 

Grape: Teroldego, a native grape to the region.

Viticulture: Biodynamic, organic.

Vinification: A VERY light red made from a variety of fermentation vessels. Some is oak, some is concrete, some is clay amphora, and some stainless steel. Blended together to make the LEZER.

Tasting: The wine is light and opens with fresh strawberries, fig, rubber, earthy bark tones, and crushed dried herbs. The palate is not as light as the colour indicates. The fruit is there upfront, but cut through with bitter herbs and cranberry acidity. A surprising light tannin finishes this crunchy light red.

Pelopponese, Foloi 2018, Mercouri, Grèce

Region: Pelopponese

Grape: Roditis. The most planted grape in Greece, and it’s home is here in the Peloponnese.

Vinification: Stainless Steel.

Tasting: A simple, lively white from Roditis. Peaches and orchard fruit, very fresh with some minerality and grassy components. Lovely, slightly spritzy palate when the bottle is first opened, leading to a very clean dry finish with fresh fruit and minerals.

Nemea, Driopi 2016, Tselepos, Greece

Region: Nemea

Viticulture: Organic Agiorgitiko, the most famous grape of the Peloponnese.

Vinification: 10 months in old oak.

Tasting: Dried blueberry and cherry on the nose, very ripe with a rustic smoky quality on the nose. The palate is less fruit forward, had a lot of dark smoky herbs and a bitter herbal finish. Medium body, drinkable.