Wine for Winter (aka Tops for Me) 

  
NV Domaine André et Mireille Tissot Crémant du Jura “BBF”, Bénédicte & Stéphane Tissot (Jura)BBF = Blanc de Blanc élevé en Fût! From  Crémant du Jura, extra-brut and super fine. Élevage in barrel for a year, then second fermentation in bottle, racked for 52 months. Delicate bubbles with some weighty flavors from the Chardonnay but still funky fresh. Biodynamic.

Riddling Widow,  Lower East Side (Manhattan, NYC)



Paraschos ‘Ponka’ Bianco Venezia Giulia IGT, 2014 (Friuli-Venezia Giulia)imageA blend of Chardonnay, Sauvignon Blanc, Ribolla Gialla, Malvasia, Pinot Bianco, Picolit, Verduzzo, grown in San Floriano which is on the border of Italy and Slovenia, so plots are on either side. Ferments in open top clay amphorae without controlled temperature, then transferred to Slavonian oak botte to mature on the lees for 2 years. Biodynamic.

Violette Wine Cellars, Brighton (MA)


I Clivi di Ferdinando Zanusso “Clivi Brazan”, Brazzano di Cormons, 2001 (Collio, Friuli-Venezia Giulia)imageFriulano and 15% Malvasia from 80 year old vines. The wine is aged 140 months (more than a decade!)  in stainless steel tanks. I let it hang out in the glass and it kept opening up the longer it was out. Over a couple days, with each session’s glass getting closer to room temperature, it really has a quietly expressive, intimate character. I might say the same for its maker, Ferdinando. Thanks Gemma!

Giannoni Imports, Boston (MA)



Chateau Musar Cuvée Blanc, Bekaa Valley, 2001 (Lebanon)IMG_1234I said godddamn. Obaideh & Merwah (those are grapes, heard they’re related to Chardonnay & Semillon). High altitude plots,  sunny year round, chalky soil and low yields. Fermented separately for 9 months in French oak, then blended after first year. Released after another 6 years. Not for the faint hearted. Needs a passionate mood and a big, fat burgundy glass to rest in before consumption.

Gold Bar, Menton (Boston, MA)


Domaine Labet “La Reine”, Côtes du Jura 2013  Turns out Gamay is still happy even when it’s not from Beaujolais. If you’re affected by Fleurie like me, you’ll like this. “The Queen” is tasty and elegant but not without corners, smells a little floral. I like Labet.

Soigné as fuck @youngwilliamelliott

Rebelle, Lower East Side (Manhattan, NYC)


Axel Prüfer “Avanti Popolo”, Le Temps des Cerises Vin de Table, 2014 (Languedoc-Roussillon) A young & quiet East German committed to non-interference wine production makes a political statement with Carignan. I love when this grape gets to shine on its own and is handled by someone who understands its character. Avanti Popolo (Italian for Forward, People!) is an alternate way to describe the Bandiera Rossa (red flag), a song and symbol of the socialist/communist movement used during the Italian Labour Movement, first written by Carlo Tuzzi in 1908 and used while fighting against Mussolini. “The Time of Cherries”, the wine’s name, reflects not only the Carignan grape, but of the symbolism of the socialist flag. Biodynamic. Pronounced minerality.

The Ten Bells, Lower East Side (Manhattan, NYC)


Domaine Sebastien “L’Hurluberlu”, David Saint-Nicolas de Bourgueil, 2013 (Loire, France)Referencing the 1959 French theatrical play, “L’Hurluberlu ou le Reactionnaire amoureux” by Jean Anouilh, the “Extravagant” is actually unlike its namesake, especially for a Cab Franc: it’s pretty lean, mainly due to its Beaujolais-style production (carbonic maceration), super quick élevage, and young vines. It’s unfiltered (check out that sediment!) biodynamic table wine from Bourgeuil. It is tasty in an Exploration to Mars kind of way and curiously balanced, so maybe the reference actually lies in the playwright’s review of his own production:

“Wanting to reform the world, a General realizes that he can not even keep order in his own family.”

The Ten Bells, Lower East Side (Manhattan, NYC)




Produttori del Barbaresco, Langhe Nebbiolo, 2013  Not many things are certain in life but this I can say for sure: I will always drink Nebbiolo. Even or especially if it’s some big Barolo or Barbaresco producer’s table wine that ended up on the shipment across the ocean. This one is no exception, in fact it is my current standard. It’s the balance of fruit, acidity and tannin that has such a rustic grace…I just really get down. A group of wine growers that form the cooperative Produttori del Barbaresco have blessed us with young vine Nebbiolo unfit for the life of Barbaresco and ideal for me. Hooray!

The Townshend, Quincy (MA)


Oddero “Rocche di Castiglione” Barolo, 2001  Single Cru Nebbiolo harvested from a cliff side vineyard, Rocche di Castiglione, on the edge of the Oddero estate. It’s taken me a while to get to a place where I can appreciate and/or afford something like this, so it’s not so much the light, jovial drinking party as this is a study in mastery, nuance, and progressive structural evolution in a glass. But being here is great. It’s like any other mood; in this wine I have found something to help me focus and become one with the Force.

#TheForceAwakens (but will it be good?)

Brookline Fine Wines & Liquors (Brookline, MA) and Old Inn on The Green (Marlborough, MA)




Brigaldara Amarone della Valpolicella Classico, 2008 Amarone? That super rich, heavy, port stuff? Not even close. Blind taste this and you’re somewhere between a Barolo and a Northern Rhône. So much warm spice and cocoa nib raspberry liquorice, it reads more like coffee…so nimble and elegantly vigorous, how it’s possible I do not know. A wine with this kind of complexion isn’t an everyday, but when I feel fussy about something sweet  (I get confused why I don’t like dessert the way I did as a kid) or crave something intense to wrap around my tastebuds, now I know where to go.

Brookline Fine Wine & Liquors (Brookline, MA)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s