<p>Doggo ipsum you are doing me the shock stop it fren shibe, length boy. Very jealous pupper wrinkler big ol pupper snoot yapper borking doggo, tungg aqua doggo waggy wags very hand that feed shibe. Blop the neighborhood pupper long bois blop, length boy big ol. H*ck boofers wrinkler sub woofer, very taste wow puggo. Fluffer noodle horse sub woofer long doggo wow such tempt borkf, you are doin me a concern dat tungg tho snoot ruff. h*ck long woofer. Super chub shibe clouds smol borking doggo with a long snoot for pats, most angery pupper I have ever seen aqua doggo doggo dat tungg tho, long water shoob fluffer. Puggorino aqua doggo long woofer long bois you are doin me a concern, boofers pupperino aqua doggo. Most angery pupper I have ever seen doggorino very hand that feed shibe noodle horse, very jealous pupper.</p>
<h1>The Early Evening</h1>
<p>Woofer thicc smol borking doggo with a long snoot for pats super chub, blep corgo. Borkf long woofer tungg you are doing me the shock vvv, mlem doing me a frighten.</p>
<h2>Happy Hour</h2>
<p>Woofer thicc smol borking doggo with a long snoot for pats super chub, blep corgo. Borkf long woofer tungg you are doing me the shock vvv, mlem doing me a frighten. Lotsa pats aqua doggo fat boi ruff doggo, heckin very taste wow wrinkler. Length boy extremely cuuuuuute vvv noodle horse bork, long woofer porgo adorable doggo. You are doing me a frighten blop very jealous pupper borkdrive tungg ruff most angery pupper I have ever seen, heckin angery woofer smol woofer shibe.</p>
<p>Woofer thicc smol borking doggo with a long snoot for pats super chub, blep corgo. Borkf long woofer tungg you are doing me the shock vvv, mlem doing me a frighten. Lotsa pats aqua doggo fat boi ruff doggo, heckin very taste wow wrinkler. Length boy extremely cuuuuuute vvv noodle horse bork, long woofer porgo adorable doggo. You are doing me a frighten blop very jealous pupper borkdrive tungg ruff most angery pupper I have ever seen, heckin angery woofer smol woofer shibe.</p>
<h2>Dinner</h2>
<p>Boofers heckin angery woofer shooberino long water shoob borking doggo long woofer h*ck, long bois shoober woofer you are doing me a frighten. Sub woofer snoot shoober very taste wow dat tungg tho adorable doggo, most angery pupper I have ever seen long bois thicc doggo. borkf heckin good boys and girls I am bekom fat. Vvv many pats smol tungg what a nice floof, puggo lotsa pats. Borkdrive sub woofer smol borking doggo with a long snoot for pats, long water shoob.</p>
<h1>Comatose</h1>
<p>Woofer thicc smol borking doggo with a long snoot for pats super chub, blep corgo. Borkf long woofer tungg you are doing me the shock vvv, mlem doing me a frighten.</p>
<h2>More Drinks</h2>
<p>Woofer thicc smol borking doggo with a long snoot for pats super chub, blep corgo. Borkf long woofer tungg you are doing me the shock vvv, mlem doing me a frighten. Lotsa pats aqua doggo fat boi ruff doggo, heckin very taste wow wrinkler. Length boy extremely cuuuuuute vvv noodle horse bork, long woofer porgo adorable doggo. You are doing me a frighten blop very jealous pupper borkdrive tungg ruff most angery pupper I have ever seen, heckin angery woofer smol woofer shibe.</p>
<blockquote>
<p>Woofer thicc smol borking doggo with a long snoot for pats super chub, blep corgo.</p>
</blockquote>
<p>&nbsp;</p>
<p><img src="https://directus-11-4sui.onrender.com/assets/92014898-3a78-4617-80d6-146bf1c2714d.jpg?width=630&amp;height=360" alt="426698.jpg"></p>
<h2>Ice Cream</h2>
<p>Boofers heckin angery woofer shooberino long water shoob borking doggo long woofer h*ck, long bois shoober woofer you are doing me a frighten. Sub woofer snoot shoober very taste wow dat tungg tho adorable doggo, most angery pupper I have ever seen long bois thicc doggo. borkf heckin good boys and girls I am bekom fat. Vvv many pats smol tungg what a nice floof, puggo lotsa pats. Borkdrive sub woofer smol borking doggo with a long snoot for pats, long water shoob.</p>
<h3>Cookie Dough</h3>
<p>Boofers heckin angery woofer shooberino long water shoob borking doggo long woofer h*ck, long bois shoober woofer you are doing me a frighten. Sub woofer snoot shoober very taste wow dat tungg tho adorable doggo, most angery pupper I have ever seen long bois thicc doggo. borkf heckin good boys and girls I am bekom fat. Vvv many pats smol tungg what a nice floof, puggo lotsa pats. Borkdrive sub woofer smol borking doggo with a long snoot for pats, long water shoob.</p>
<h3>Fudge Brownie</h3>
<p>Boofers heckin angery woofer shooberino long water shoob borking doggo long woofer h*ck, long bois shoober woofer you are doing me a frighten. Sub woofer snoot shoober very taste wow dat tungg tho adorable doggo, most angery pupper I have ever seen long bois thicc doggo. borkf heckin good boys and girls I am bekom fat. Vvv many pats smol tungg what a nice floof, puggo lotsa pats. Borkdrive sub woofer smol borking doggo with a long snoot for pats, long water shoob.</p>

Jordan's Saturday Night

<p><strong>&ldquo;Organic&rdquo; is a simple enough concept. </strong>It means that the cucumbers in your salad or the bananas in your smoothie were farmed without the use of certain pesticides, herbicides, fertilizers, and their ilk. For wine, organic certification may set a maximum sulfite level or require that no sulfur can be added. Regulation in the United States typically sets conditions for yeast and storage, as well as the grapes themselves. That&rsquo;s why you might see &ldquo;made from organic grapes&rdquo; on a label, but not an actual certification.</p>

<p>&nbsp;</p>

<p>The considerations for organic whiskey&mdash;which is usually certified on an annual basis through a process that relies primarily on inspections and record-keeping&mdash;can be a bit more involved. Farming grain organically is straightforward. But unlike grapes that get pressed just after harvest, grain has to be stored and, sometimes, malted&mdash;steps that add extra work into the organic certification process for a whiskey, since storage and malting facilities also have to be inspected and verified.</p>

<p>&nbsp;</p>

<p>Various certifying bodies have different rules. Some require just the grain to be organic, while others put strictures on yeast. The <a href="https://www.biodynamics.com/">Biodynamic Association</a>, which certifies <a href="https://ncnean.com/">Nc&rsquo;nean single malt scotch</a>, dictates that yeast be non-GMO. But Alex Buck, founder of <a href="https://drinkwarfield.com/">Warfield Distillery</a> in Ketchum, Idaho, says that finding an organic whiskey yeast is nearly impossible. (The <a href="https://www.usda.gov/farming-and-ranching/organic-farming/organic-certification">USDA</a>, which provides the organic certification for Warfield&rsquo;s spirits, allows distilleries to use conventional yeast as long as they can show, via emails to suppliers, that there is no commercial organic yeast available.)&nbsp;&nbsp;</p>

<p>&nbsp;</p>

<p>The barrel is typically not considered an ingredient in whiskey, so in most cases, certifying bodies don&rsquo;t require that it be organic too, though at Nc&rsquo;nean, the casks are rinsed before being filled. But<a href="https://www.benromach.com/whisky/contrasts-organic"> Benromach Distillery</a>, certified by the <a href="https://www.soilassociation.org/">Soil Association</a>, takes the extra step and matures its Organic single malt in organic new oak casks.</p>

<p>&nbsp;</p>

<p>Overall, making organic whiskey is an expensive proposition. Buck notes that the cost per pound of organic malt is double that of conventional grain. There&rsquo;s the cost of certification itself, which can be thousands of dollars. And there are costs that come with all the extra documentation and&mdash;in facilities that also make non-organic products&mdash;cleaning. Warfield makes beer as well, which is not certified organic. When they switch over to producing organic spirits, Buck has to first run organic grains through the grain augur and mill and then discard them, just to ensure the integrity of the products.</p>

<p>&nbsp;</p>

<p>But for organic whiskey makers, the effort and expense are worth it. Organic farming has noted environmental benefits. Laboratory analysis shows that organically farmed grain has lower levels of various unwanted chemicals than its conventional counterpart. In many cases, organic options come from outside the commodity grain system. The varieties might not be<a href="https://www.newwinereview.com/whiskey/heirloom-rye"> heirloom</a>, but they&rsquo;re non-GMO and often show markedly different flavor compared to conventional grain.</p>

<p>&nbsp;</p>

<p>And some distillers, like Nc&rsquo;nean, claim all of this impacts the final flavor of the whiskey. Others, like Buck, admit that &ldquo;it&rsquo;s hard to say.&rdquo; Organic or not, making great whiskey is paramount to every distiller. But the benefits of going organic, especially for drinkers looking to lower their own consumption impact, make it a worthwhile pursuit at any cost.</p>

<p>&nbsp;</p>

<h2 id="h-seven-superb-organic-whiskies-from-scotland-ireland-and-the-united-states" class="wp-block-heading"><strong>Seven Superb Organic Whiskies from Scotland, Ireland, and the United States</strong></h2>

<p>&nbsp;</p>

<h3 id="h-nc-nean-90" class="wp-block-heading"><a href="https://ncnean-usa.com/collections/usa-delivery/products/organic-single-malt-scotch-whisky">Nc&rsquo;nean ($90)</a></h3>

<p>&nbsp;</p>

<p>Not only organic, but carbon-neutral, Nc&rsquo;nean is located on a wild peninsula extending into the North Atlantic. The distillery is B Corp-certified and fully sustainable&mdash;a first for Scotland. Single malt is distilled from Scottish barley and matured in ex-bourbon, Oloroso sherry, and STR (shaved, toasted, recharred) wine casks. It&rsquo;s a compact, flavorful whisky that emphasizes lemon, toasted nuts, and a pleasing edge of savory oak.</p>

<p>&nbsp;</p>

<h3 id="h-bruichladdich-organic-barley-2012-88" class="wp-block-heading"><a href="https://craftshack.com/products/bruichladdich-organic-barley-2012-islay-single-malt-scotch-whisky">Bruichladdich Organic Barley 2012 ($88)</a></h3>

<p>&nbsp;</p>

<p>Most of Bruichladdich&rsquo;s whisky is made with conventional grain, but this one, aged for 10 years, uses organic barley farmed in Inverness. This single malt is vintage-dated because, given the vagaries of agriculture and the small scale of organic barley farming, a bad harvest could mean the distillery has to skip a year. Like all Bruichladdich matured in ex-bourbon casks, it&rsquo;s bright and slightly saline, with plenty of citrus and vanilla.</p>

<p>&nbsp;</p>

<h3 id="h-benromach-organic-2011-55" class="wp-block-heading"><a href="https://www.missionliquor.com/products/benromach-organic-single-malt-scotch-whisky-2011-750ml">Benromach Organic 2011 ($55)</a></h3>

<p>&nbsp;</p>

<p>The first scotch to be certified organic (in 2006), and one of the best examples of a single malt matured in new oak. Unlike other Benromach whiskies, this one is unpeated, the better to allow the barley full expression of its malty, biscuity nature. At nine years old, it&rsquo;s got pep in its step but shows sufficient maturity and a character that&rsquo;s utterly distinct&mdash;a hallmark of this small, totally-hands-on distillery.</p>

<p>&nbsp;</p>

<h3 id="h-waterford-gaia-80" class="wp-block-heading"><a href="https://www.liquorsinc.com/products/14321035/waterford-distillery-gaia-1-1">Waterford Gaia ($80)</a></h3>

<p>&nbsp;</p>

<p>This Irish distillery, dedicated to single malt made from all Ireland-grown barley, was founded by the man who led Bruichladdich&rsquo;s revival, Mark Reynier. He emphasized organic and biodynamic grains whenever possible, which allowed Waterford to craft this &ldquo;cuv&eacute;e&rdquo; of whiskies, made from liquid of different ages and grain origins. It&rsquo;s an intriguing single malt, sweet and dessert-like with heaps of milk chocolate, sugared nuts, and jammy plum. And if you&rsquo;re into collecting, it&rsquo;s likely to appreciate, as<a href="https://www.irishtimes.com/business/2024/11/27/distillery-closes-as-it-fails-to-raise-fresh-funding/"> Waterford closed after going into receivership last year</a>.</p>

<p>&nbsp;</p>

<h3 id="h-hidden-barn-organic-wheated-bourbon-86" class="wp-block-heading"><a href="https://www.saratogawine.com/product/hidden-barn-bourbon-whiskey-wheated-organic-750ml">Hidden Barn Organic Wheated Bourbon ($86)</a></h3>

<p>&nbsp;</p>

<p>Jackie Zykan, formerly of Old Forester and one of the best blenders in the United States, is one part of the team that creates Hidden Barn. The brand primarily uses whiskey from Neeley Family Distillery, which is certified organic. But in this case, the bourbon was initially made at Journeyman in Michigan before being moved to Neeley for its final maturation period. It&rsquo;s six years old and barrel proof at 53.1% ABV.</p>

<p>&nbsp;</p>

<h3 id="h-bainbridge-yama-576" class="wp-block-heading"><a href="https://www.bainbridgedistillers.com/products/yama-whiskey">Bainbridge Yama ($576)</a></h3>

<p>&nbsp;</p>

<p>Made just a short ferry ride from Seattle on Bainbridge Island, this whiskey is distilled from Alba and Full Pint barley grown organically on Washington farms. It&rsquo;s aged for at least five years in Japanese mizunara oak casks, the only American whiskey to hold that distinction. And despite being 100-percent barley, the whiskey is not a single malt, because the grain isn&rsquo;t malted before fermentation and distillation. It all adds up to a unique flavor and character, with mizunara&rsquo;s hallmark sandalwood and incense wafting thickly through a body of toasted coconut and spice.</p>

<p>&nbsp;</p>

<h3 id="h-warfield-organic-american-whiskey-90" class="wp-block-heading"><a href="https://warfield-distillery.myshopify.com/">Warfield Organic American Whiskey ($90)</a></h3>

<p>&nbsp;</p>

<p>The Idaho distillery uses organic specialty malts&mdash;in this case, pale and crystal malts&mdash;for its flagship whiskey, aged in used bourbon barrels. The flavor is malt-forward and sweet, with vanilla and coconut notes mingling with baking spices. Warfield is also a brewery, and its expertise in fermentation shows in the whisky&rsquo;s clean, clear structure.&nbsp;&nbsp;</p>

Organic Whiskey Takes A Lot of Effort. These Bottles Show Why It’s Worthwhile.

<p><strong>In the transition to spring,</strong> the question of what to drink becomes a delightfully complicated one to answer.&nbsp;</p>

<p>&nbsp;</p>

<p>At once a season of hibernation and awakening, of warm spice and citrus, when many white wines feel too aspirational and red wines feel too brooding, the ideal lies&mdash;like the season itself&mdash;somewhere in the middle. Wines that are both lifted and grounded, tannic and bright, juicy and round. These wines here capture that tension beautifully, offering energy, depth, and the promise of what&rsquo;s to come.</p>

<p>&nbsp;</p>

<div class="wp-block-spacer" style="height: 25px;" aria-hidden="true">&nbsp;</div>

<p>&nbsp;</p>

<h2 id="h-spring-red-wines-under-50" class="wp-block-heading">Spring Red Wines Under $50</h2>

<p>&nbsp;</p>

<div class="wp-block-spacer" style="height: 25px;" aria-hidden="true">&nbsp;</div>

<p>&nbsp;</p>

<h3 id="h-2023-domaine-de-la-tournelle-l-uva-arbosiana-50" class="wp-block-heading">2023 Domaine de La Tournelle &lsquo;L&rsquo;Uva Arbosiana&rsquo; ($50)</h3>

<p>&nbsp;</p>

<p>The Jura continues to captivate and excite wine lovers&mdash;for good reason. Its highly idiosyncratic wines are made by a cohort of winemakers who are some of the most innovative and precise anywhere in the world. Leading the charge has been Evelyne and Pascal Clairet of Domaine de La Tournelle, who established their domaine in 1991 in Arbois, the Jura&rsquo;s most famous corner. This wine shines among its Tournelle companions: a semi-carbonic maceration, it&rsquo;s complex, bright, and refined, with notes of cherry and red fruit.</p>

<p>&nbsp;</p>

<h3 id="h-2021-arpepe-valtellina-rosso-39" class="wp-block-heading">2021 Arpepe Valtellina Rosso ($39)</h3>

<p>&nbsp;</p>

<p>Few wines capture Alpine elegance quite like this Rosso di Valtellina. Made from 100% Nebbiolo grown on steep, terraced slopes in Lombardy&rsquo;s Valtellina Valley, this wine is a supremely vibrant expression of the grape. With soft tannins, aromas of rose petals, and bursts of sour cherry and stone, it mirrors the energy of the first farmer&rsquo;s market in May. The Perego family behind the Arpepe label has been making wines in Valtellina for over 150 years, carrying out production entirely by hand, and using sustainable viticulture to preserve the terroir and its expression in their wine, which they capture in every sip.&nbsp;</p>

<p>&nbsp;</p>

<h3 id="h-2021-sequerciani-ciliegiolo-35" class="wp-block-heading">2021 Sequerciani Ciliegiolo ($35)</h3>

<p>&nbsp;</p>

<p>A Tuscan grape with roots dating back to the early 17th century, Ciliegiolo has long played a supporting role in regional Italian blends. But here it stands out as a star in its own right. Aged in concrete and amphorae, it has a super inky hue, notes of black and red cherry, Mediterranean herbs, and a hint of salty air. Silky and tannic all at once, it&rsquo;s a weightier wine that pairs well with seared steak or meat. A wonderful wine for the start of grilling season.&nbsp;</p>

<p>&nbsp;</p>

<h3 id="h-2022-la-chaume-des-lies-hautes-cotes-de-beaune-35" class="wp-block-heading">2022 La Chaume des Lies Hautes-C&ocirc;tes de Beaune ($35)</h3>

<p>&nbsp;</p>

<p>La Chaume des Lies was founded in 2021 by Lothar Galloo and Margaux Rivaux, a couple who met when they were working for Pierre Fenals of Maison en Belles Lies. Although they run one of the newer domaines in the C&ocirc;te D&rsquo;Or, their wines are made from 80-year-old vines rooted in a sun-drenched plot in the C&ocirc;te de Beaune. This one opens with classic Burgundy aromatics&mdash;cherry, damp earth, a hint of wild herbs&mdash;while the palate delivers red currant, clay-driven minerality, and a firm yet elegant structure. Bright acidity and fine tannins make this a bottle that shows a sophistication beyond its years.&nbsp;</p>

<p>&nbsp;</p>

<h3 id="h-2022-matthieu-barret-petit-ours-cotes-du-rhone-32" class="wp-block-heading">2022 Matthieu Barret Petit Ours C&ocirc;tes du Rh&ocirc;ne ($32)</h3>

<p>&nbsp;</p>

<p>Certain wines delineate a shift in generational inclinations. This is one of them. Syrahs of yesteryear tend to be heavy, oaky, and laden with vanilla and blackberry. But <em>this</em> Syrah, made from grapes plucked from young vines and fermented in concrete tanks, is bright and juicy. Tart, with notes of cranberry, yet super floral with aromas of lavender and violet, it&rsquo;s tannic but not in a bone-dry kind of way. A stunning expression of the grape and its roots in Visan.&nbsp;</p>

<p>&nbsp;</p>

<h3 id="h-2022-domaine-francois-chidaine-touraine-rouge-20" class="wp-block-heading">2022 Domaine Fran&ccedil;ois Chidaine Touraine Rouge ($20)</h3>

<p>&nbsp;</p>

<p>This wine is quintessential Loire. Made from a blend of Cot, Cabernet Franc &amp; Pinot d&rsquo;Aunis&mdash;grapes either native to or abundant in Touraine&mdash;this red is peppery, with notes of red fruit and medium tannins. Easy to drink, but not overly gluggable, it's grounded in an earthiness which it gets from the chalky soil in which the grapes grow. An instant crowd pleaser.&nbsp;</p>

<p>&nbsp;</p>

<div class="wp-block-spacer" style="height: 25px;" aria-hidden="true">&nbsp;</div>

<p>&nbsp;</p>

<h2 id="h-spring-white-wines-under-50" class="wp-block-heading">Spring White Wines Under $50</h2>

<p>&nbsp;</p>

<div class="wp-block-spacer" style="height: 25px;" aria-hidden="true">&nbsp;</div>

<p>&nbsp;</p>

<h3 id="h-2022-domaine-mosse-le-rouchefer-46" class="wp-block-heading">2022 Domaine Mosse &lsquo;Le Rouchefer&rsquo; ($46)</h3>

<p>&nbsp;</p>

<p>From one of France&rsquo;s most beloved natural wine producers, this single parcel Chenin Blanc offers a richer, more textured white that&rsquo;s ideal for the transition between seasons. With notes of quince, pear, citrus peel, and honeysuckle, it&rsquo;s creamy and gently weighted. Perfect when slightly chilled and paired with good bread and soft cheeses.&nbsp;</p>

<p>&nbsp;</p>

<h3 id="h-2022-scheuermann-chardonnay-bunter-sandstein-30" class="wp-block-heading">2022 Scheuermann Chardonnay Bunter Sandstein ($30)</h3>

<p>&nbsp;</p>

<p>100% Chardonnay made from single parcel grapes grown on sandstone-laden soils in Pfalz and vinified using methods inspired by Loire, this wine exists in a category of its own. Brothers Gabriel and Simon Scheuermann use organic and biodynamic farming to allow the region&rsquo;s distinctive sandstone soils to shape the wine&rsquo;s character. The result is a wine that&rsquo;s perfectly layered, with notes of orchard fruit, pineapple and almond. This is all cut through by a streak of minerality that gives the wine a sense of place at once singular and unforgettable.</p>

<p>&nbsp;</p>

<h3 id="h-2022-la-rural-macabeu-29" class="wp-block-heading">2022 La Rural Macabeu ($29)</h3>

<p>&nbsp;</p>

<p>Brothers Andreu and Xavi Padr&oacute;&mdash;the duo behind La Rural&mdash;are first-generation winemakers who come from a long line of Catalonian farmers. The brothers left their respective careers in 2018 and began their project in the basement of the family home. Their wines are young and bright, bordering on electric. Macabeu captures this vibrance wonderfully. The grape as it&rsquo;s handled here bursts with notes of summer fruit&mdash;apricot, pineapple, melon&mdash;and is rounded off by an unsubtle acidity and minerality which spring from the limestone soil in which the grapes grow.</p>

9 Wines Under $50 You Should Drink Right Now

<p><strong>"Wine isn't fun if we're not drinking it. </strong>It's not a museum, right? It's a restaurant that we want people to engage with and participate in," says <a href="https://www.zimmisnyc.com/">Zimmi's</a> general manager and beverage director Cory Holt. "We want to sell wine, and I think the best way to do that is make the pricing accessible."</p>

<p>&nbsp;</p>

<figure class="wp-block-image alignleft size-large is-resized"><img class="wp-image-108139" style="width: 456px; height: auto;" src="https://www.newwinereview.com/wp-content/uploads/2025/04/coryfinal-716x1024.jpg" alt="">
<figcaption class="wp-element-caption">Cory Holt | Photo: Katherine Goguen</figcaption>
</figure>

<p>&nbsp;</p>

<p>In collaboration with Jenni Guizio, a partner and fellow beverage director at the West Village restaurant, Holt has assembled a list of wines the team and guests love&mdash;without getting too precious about them.</p>
<p>&nbsp;</p>

<p>&nbsp;</p>

<p>"We're living in this weird allocation world where you get a few bottles of this, you get a few bottles of that, and you have to do all this run around to get them. But you'll always find more wine to buy and sell," he notes. "For anything where we have more than a couple of bottles of it and it's sub-300 bucks, we'll offer a half-bottle. We're certainly not the only people to do it, but I think we are probably about the only people doing it in New York today. Again, it's lowering that barrier to entry, which is really important to getting people to drink wine."</p>

<p>&nbsp;</p>

<p>That half-bottle policy spares Holt and Guizio from having to manage an unwieldy by-the-glass menu in Zimmi's compact space, while also bringing an unexpected element to the restaurant's dining experience.</p>

<p>&nbsp;</p>

<p>"There are just some realities to the number of covers we're doing in a 16-table restaurant, right? So it didn't make sense to have 30 wines by the glass. And it means we have stuff open that's driven by what people in the room are interested in. It's a lot of two-tops, and they might want to have a cocktail, and people are drinking less, so we don't want to lose that whole sale. Even more so, we don't want to lose that whole experience of great wine," Holt says. "And there's also a communal aspect to it that energizes the room. Like we've had people from two different tables go in on a bottle together, or we've had, you know, 'Oh, you're drinking Alain Graillot Crozes-Hermitage '21 right? Somebody three tables over is drinking the single vineyard from '20' and now they might want to get a glass of each other's on each table to taste. It's a convivial thing. We've seen people make friends in the restaurant. It's very special."</p>

<p>&nbsp;</p>

<figure class="wp-block-image alignright size-large is-resized"><img class="wp-image-108144" style="width: 405px; height: auto;" src="https://www.newwinereview.com/wp-content/uploads/2025/04/zimmisfinl-679x1024.jpg" alt="">
<figcaption class="wp-element-caption">Maxime Pradi&eacute; and Jenni Guizio | Photo: Katherine Goguen</figcaption>
</figure>

<p>&nbsp;</p>

<p>As for what's on that wine list being shared around the room, selections focus on France and the Mediterranean, complimenting the comforting menu from executive chef and restaurant partner Maxime Pradi&eacute;, previously of Lodi and Flora Bar.</p>

<p>&nbsp;</p>

<p>"It's very centered around Chef Maxine's cooking and his personal background," Holt says. "He grew up in New York, but spent a lot of time in France, particularly southern France. His grandmother is a great cook, very skilled, as a home cook, and I think there's a lot of that kind of sensibility in his food. In a lot of ways, that's the driving force of what this restaurant experience is about."</p>

<p>&nbsp;</p>

<p>"If there's an ethos behind the wine list, it's that we want to create an environment where it's easy to drink wine, and it's fun to drink wine, and there's an opportunity to have a different experience than you've had before."</p>
<blockquote>
<p>"If there's an ethos behind the wine list, it's that we want to create an environment where it's easy to drink wine, and it's fun to drink wine, and there's an opportunity to have a different experience than you've had before."</p>
</blockquote>

<p>&nbsp;</p>

<p>"We want to include all of France by and large, but especially southern France. And then blurring some of those boundaries across the Spanish border and the Italian border. That approach aligns with the food; there's a thread that goes across those international borders. But I think when we step outside of France, we just ask the question, does this relate back? Does this wine fit into that conversation? And some of it is just about pleasure. We love these wines, they're important to us, so we want to bring them in."</p>

<p>&nbsp;</p>

<figure class="wp-block-image size-large"><img class="wp-image-108142" src="https://www.newwinereview.com/wp-content/uploads/2025/04/000011150012-1024x679.jpg" alt="">
<figcaption class="wp-element-caption">Photo: Katherine Goguen</figcaption>
</figure>

<p>&nbsp;</p>

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<p><em>We asked Zimmi's general manager and beverage director Cory Holt to name a few of his favorite gems from his list and tell us why he loves them.</em></p>

<p>&nbsp;</p>

<p>&nbsp;</p>

<p>&nbsp;</p>

<h3 id="h-2020-g-d-vajra-barolo-albe-95" class="wp-block-heading">2020 G.D. Vajra Barolo "Albe" ($95)</h3>

<p>&nbsp;</p>

<p>It's funny, because it's not a French wine, but in some ways I think one of the closest relationships both Jenny and I have nurtured over the years is with the the Vajra family. I have watched these wines go from a good value with some really high points to some of the most dynamic and interesting wines in Piedmont.</p>

<p>&nbsp;</p>

<p>I've never really felt like people kind of fully understand how good they are and what they've done for the region because they have, like, a really accessible, widely available retail Barolo bottling, that you see a lot of places, but they make incredible wines at many different price points. From a collector standpoint, or a industry standpoint, they maybe don't always get their due on that&ndash;but they're truly, widely regarded as nicest family in wine.</p>

<p>&nbsp;</p>

<p>I've had Giuseppe somm with us, when I was working at Maialino, on our anniversary night, he came in and just worked the floor with us and was amazing. And, you know, at the end of the day, yes, it is about sales, which is fine, but it's still rare and that family is really special to us.</p>

<p>&nbsp;</p>

<h3 id="h-2022-domaine-dupont-fahn-bourgogne-aligote-95" class="wp-block-heading">2022 Domaine Dupont-Fahn Bourgogne Aligot&eacute; ($95)</h3>

<p>&nbsp;</p>

<h3 id="h-2021-anne-boisson-bourgogne-aligote-115" class="wp-block-heading">2021 Anne Boisson Bourgogne Aligot&eacute; ($115)</h3>

<p>&nbsp;</p>

<p>There's sort of been this trend the last whatever number of years where people are pushing that Aligot&eacute; is a serious white varietal, just as good as Chardonnay. And I don't fully disagree, I think it has its place, but I find that a lot of them are not all they're being peddled as. I wanted to be in on it, but I was just running into constant disappointment. Broadly speaking, this category is just not very good yet. But I have had <em>some. </em>And the few that we've brought on, I feel incredibly strongly about.</p>

<p>&nbsp;</p>

<p>There's a domaine called Dupont-Fahn that flies a little under the radar, and they make a very inexpensive Aligot&eacute; that is just one of my favorite wines in the Burgundy section of the list. Anne Boisson is another amazing estate. And in some ways, I like their Aligot&eacute; almost more than some of their higher-end wines.</p>

<p>&nbsp;</p>

<h3 id="h-2016-maxime-magnon-corbieres-blanc-la-begou-130" class="wp-block-heading">2016 Maxime Magnon Corbi&egrave;res Blanc "La B&eacute;gou" ($130)</h3>

<p>&nbsp;</p>

<p>The whole Southern French region gets overlooked a lot, even though the wines are actually quite popular wines with guests. People who have some familiarity love them, but you don't see many lists focused on them.</p>

<p>&nbsp;</p>

<p>Sometimes, certain Italian regions that are famous are quite angular and can be somewhat difficult for for some wine drinkers, particularly younger wine drinkers. And I think, Burgundy can be too light, or Bordeaux can be too this or that. But there's just a sort of sweet spot in the Southern French part of the world, Mediterranean wines in general, that just turns out to almost always be what people are looking for when you describe something to them.</p>

<p>&nbsp;</p>

<p>For this, I would specifically go to Maxime Magnon. He makes a number of reds and a couple of whites. The whites are not necessarily the the focal point for the general public, and they're smaller in quantity, but the La B&eacute;gou bottling that he makes is, I think, one of the most interesting and delicious white wines in France. It's Grenache Blanc, Grenache Gris, and Carignan Gris. It totally defies Southern French whites, but also is very profoundly connected to them. Really high acid, lean and powerful, but it almost reminds me of like a really, really good Etna Bianco or Chablis &mdash; like a really ripe, fuller oak-aged Chablis from some of the better producers there. We had a vertical of them when we opened, from '22 to '16. Andvthe '16 was not only the best, it was just still so fresh and vibrant and young. We had the wines on the list for $125, $130; people I shared them with were like, 'I would pay double that for this.' It's a really serious wine.</p>

<p>&nbsp;</p>

<h3 id="h-2018-georges-laval-le-chenes-1er-cru-brut-nature-550" class="wp-block-heading">2018 Georges Laval "Le Ch&ecirc;nes" 1er Cru Brut Nature ($550)</h3>

<p>&nbsp;</p>

<p>It's not inexpensive, but I really like the single-vineyard wines from Georges Laval. Those are some of my favorite wines in the world. They're wines that I've been lucky enough to try a lot. They have an aromatic quality that I can usually identify immediately, and at this point it has this emotional impact on me. So those are really special to me.</p>

<p>&nbsp;</p>

<p>We have a really close relationship with certain vendors like [Laval importer] Transatlantic Bubbles, who brings in an amazing portfolio of Champagne. The guys who run Transatlantic Bubbles&ndash;it's just two guys&ndash;and they almost exclusively import Champagne. They're just the nicest two people in the world.</p>

The Hidden Gems on My Wine List: Zimmi's, New York City

<p><strong>Just outside of Paris in a small town called Saint-Vrain</strong>, sits one of the most wonderful hotels in the world. You’re allowed to take this opinion with a grain of salt; I seldom stay in hotels, especially not extraordinary ones. But on the last day of June, I schlepped from Paris with two months worth of luggage and an ill-laid plan to spend an evening at <a href="https://ledoyennerestaurant.com/">Le Doyenné</a>. And it <em>was </em>wonderful. </p>



<p>I mention the planning of it all only because if you, too, end up booking a stay here, you’ll have to consider, more carefully than I did, how to get there. There is a train which drops you in a town a couple of miles away, but if you plan to go on a Sunday like me, there is no option from there other than to walk. No buses, no cabs for miles. If you’re lucky, you can attract the attention of a stranger and beg them for a ride. As it goes, on this particular day, I found myself lucky.</p>



<p>Over the last year, I have received care from strangers in many different ways. And every time it feels like being mothered. But in this particular case, I really did arrive at Le Doyenné in the back seat of a car that belonged to somebody's mother. Although I am, for obvious reasons, typically averse to hitchhiking, as the saying goes: desperate times... </p>



<p>So I let the woman pick me up at the train station in Bouray, where I was so obviously stranded, as her daughter waited patiently in the passenger seat. We loaded my suitcase, the size of a small boat, into the trunk of her Honda CRV, like the kind I drove during my second year of college, and arrived, just before five, at the gates of the hotel, marked ‘Le Doyenné’ in fine cursive made from bent metal.&nbsp;</p>



<figure class="wp-block-image"><img src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfp56HsUb7ZF7hIM4w6zjSwjOaNd54o0z4SEZf9WkoLJvUVgnzhJEwCtCnYt79UnqBxm4DgCZ-fevtTKabEe7Fgi0l3CmHyEUaz1DUnsLaJ0UC_98Ty22n_DGKvzZu8o8aQbpQetw?key=38uV5apoe972H_zjHLgvRJS-" alt=""/></figure>



<p>We pulled down the long driveway laid with loose stone. There is something about the sound of tires on gravel that always rings with arrival. I unloaded my things, thanked the woman profusely and was guided to the entrance of the guest house.&nbsp;</p>



<p>The estate now occupied by Le Doyenné once belonged to the Countess of Barry, the last mistress of King Louis XV. She was executed by the guillotine during the French Revolution on accusations of treason. And you can almost feel the ghost of its particularly French history in the walls of the hotel today, ordained with classic French charm in every detail: wooden beams and ornate wallpaper, terracotta tiles, warped windows that open to the garden.&nbsp;</p>



<p>Check-in takes place at a large, stained oak table that doubles as a bar. In the same room, they are setting up for service and you can hear the clammer of dishes somewhere in the distance coming from the open kitchen. I am offered a drink, which I will come to accept after I’ve settled in, and am shown to my room, which was small but comfortable. Hues of green. White linen. I think it smelled of springtime.&nbsp;</p>



<p>I shower and change for dinner, put on my new dress, pull my hair back in a headband and am overcome by this feeling that I am made of porcelain.&nbsp;</p>



<p>Before I step out of my room, I pause for a moment and consider if I should be wearing shoes. Something about the comfort and care of my arrival. About dressing up for dinner like I was playing a part. Something so natural about going barefoot, going back in time, going back to summers when I was a kid and shoes were simply the callouses that formed on my heels from hot tar and barnacles. I slip on sandals, grab a book and my journal, and head downstairs.&nbsp;</p>



<figure class="wp-block-image"><img src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXcrgJfS14e6tUqte9Sl12zj_fcduwvW4TUaeEKEspuJ1Fmp_Tqd2uMckJmAURjs9glO-dQLjy1NECgtgnAt3pLJIue3muH8Mny5SOTNjAoyEH9-3LSevX_WdBlpqWZnbsid9nld?key=38uV5apoe972H_zjHLgvRJS-" alt=""/></figure>



<p>The dining room was still mostly empty and I took a seat at a small, bistro-style table on the patio and ordered my first glass of wine. The wine list was as expected, which isn’t necessarily a bad thing: natural wines made by small producers from across Europe, though with an obvious French tilt. The ethos of Le Doyenné rests on its commitment to seasonality, and its wines are no exception. I started with a glass of <a href="https://www.astorwines.com/item/42647">Domaine Mosse pet-nat rosé,</a> &nbsp;a near-perfectglass of wine for summer,the color of watermelon, with notes of rose and lemon. It’s bright and effervescent with a pepperiness akin to that of arugula, and it pairs wonderfully&nbsp; with a small bowl of olives marinated in sumac and fennel like the one I snacked on as I waited.&nbsp;</p>



<p>I watched through the large windows as the kitchen staff hurried around, tasting sauces by the teaspoon and adding pinches of salt to various pots. A woman examined for a moment one of the dinner plates, put it down, picked it back up again, and replaced it with another. There is a rhythm, a precision, an intentionality that makes it so easy to understand what people mean when they liken professional kitchens to the ballet.&nbsp;</p>



<p>Dinner began around seven. As guests trickled in from their respective rooms like they’d just woken up from a long season of hibernation, I sipped on my second glass of wine–a 2022 Burgundy Pinot Noir from producer Damien Bastian called 'Ton Rouge du Lac' of Haute-Savoie. The wine is warm and riddled with tension, a semi-carbonic maceration that is rich and bright, crunchy and smooth, with notes of sour cherry and wet stone. On its label, a cartoon man lounges in a hammock. In the dining room, the sun hung low in the sky as if to allow us more time. Everything bathed in light. I can’t remember very many times in my life when I have felt time open up for me. But then for a few moments, awash in the golden hour sun that filled the room whose walls were made of glass, the past and the future seemed to melt away in the flood. All that was left was a version of myself that I had somehow become.</p>



<p> <img width="376" height="500" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfZbMp_lJJrSfc7lkM7dmEwtTyikt-keUcJkk4i1aKJ1720r4hWtUbRbMXhYGUY8MBMqQAnE5S3J6JIh8xAHSEfbdUTxKgyr-1ZC3weJPgBpdyqAwhm0nWUt1wwBKd0x79rQI57Cw?key=38uV5apoe972H_zjHLgvRJS-"></p>



<p>There was a moment just before the sun set when the room filled with a shade of gold like that etched into ancient art. And suddenly, all at once, every single man in the room took out his phone to capture the woman opposite them glowing in the late evening light. And I thought that must be what love feels like: a reflexive sort of rapture.</p>



<p>There is love of a different kind in the meal that’s served, which, as a solo diner, I’m eager to receive. Laurie Colwin once said, “Dinner alone is one of life's pleasures.” Nowhere could this be more true than at Le Doyenné. The meal is a series of ten courses, a mix of meats and cheese and vegetables most of which come from the farm on which the property sits. Three plates with one slice each of hand cured meats to start. An array of crudité–a quarter of a radish, a sliver of fennel–each garnished accordingly. A side of <em>pain complet maison</em> served with salted butter on a half shell. My favorite, an <em>ajoblanco</em> flavored with vinegar—perhaps made of sherry or red wine—and drizzled with good olive oil, is served somewhere in the middle. This pairs exceptionally well with the recommended glass of orange wine from Catalonia — about which I can now recall everything but the name: three weeks on the skins, a blend of Macabeu and Grenache Blanc that tastes of orange blossom, peach, and apricot. It’s served chilled, which accentuates its gentle acidity. A cut of lamb cooked to perfection swimming in brown sauce to finish. Each course slightly more filling than the last, until you’re eating the second of two desserts, finishing up the last of your wine, fortunate to be wearing a dress and not a tight fitting pair of pants.&nbsp;</p>



<figure class="wp-block-image"><img src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfhwqfpZGfM5xTKYx02Z6WhuN1amcSnrygIMQt1wqBIkf1UBfDmOgjHgZAffoLhK5w5u7pZU-fgXgkwIQ-sDuRweDgZzh2qF-LSApbpkIijh46-IhIGFBilV8o0nq7Ve58xXX-o?key=38uV5apoe972H_zjHLgvRJS-" alt=""/></figure>



<p>I have long had in my head a narrative that I am an unlucky person. And you can take this, too, with a grain of salt, as my life — full of its own nuance and bouts of bone-deep depression — is quite a privileged one. But still I have this feeling that the world can be split into two groups: those who catch breaks and those who don’t. To be a member of the latter is to seek evidence of it — however small — everywhere. In spilled coffee and the jeans I waited one-too-many days to return. In the market that’s run out of lemons or that one person who forgot to call on my birthday. Losing my keys, losing my wallet, losing all hope — all boiled down to something as rudimentary as luck.&nbsp;</p>



<p>The night I spent at Le Doyenné, I wrote in my journal, “There is something about this moment which is so amazing and which I’m so lucky to be experiencing. I would have missed it, all of this, and I wouldn’t have even known that I was missing it, had I not decided to come here. And I didn’t learn French and I haven’t ‘made it’ but I have landed on what gives my life meaning and have chosen to pursue it.”&nbsp;</p>



<p>Whether that is luck, or my decision to see it as such, seems to matter less to me these days. After all, luck loses its meaning to things like choice. And I can choose to be here for these moments in my life. To know a good thing when it happens.&nbsp;</p>



<p>And then the sun set.</p>



<p>By the time the meal finished, the sky had taken on a blue so deep, that it was easy to get lost in. I moved outside for a cup of black coffee and a cigarette. On the patio, it was silent. Not the sound of crickets. Not even the sound of voices in my head. And maybe it is the wine or the coffee or the cigarettes. I can’t say for sure, but I think this is what surrender feels like.&nbsp;</p>



<p><em>A version of this story first appeared on </em><a href="https://sarakeene.substack.com/"><em>amuse-bouche</em></a><em>.</em></p>



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Luck, Loss, and a Transcendent Dinner

<p><strong>The best craft whiskey distillers have built their reputations</strong> on offering something different from the mainstream producers. Sometimes that&rsquo;s pioneering<a href="https://www.newwinereview.com/whiskey/smoky-american-whiksey/"> smoked whiskey</a>, or novel styles like<a href="https://www.newwinereview.com/whiskey/americas-next-great-regional-whiskies/"> American single malt</a>. Other times, it&rsquo;s going back to the roots and changing the grains that whiskey is made from.</p>

<p>&nbsp;</p>

<p>American whiskey&rsquo;s big players overwhelmingly rely on the commodity grain system for their base ingredients. This means using a single type of corn (yellow dent), neutral malted barley, and whatever hardy, high-yield strains of wheat and rye can be grown at scale for low cost. For rye in particular, distiller supplies often include a mix of varieties, all jumbled together.</p>

<p>&nbsp;</p>

<p>Over the past century, commodity agriculture has raised yields, lowered the cost of goods, and made the system more efficient&mdash;but at a cost to flavor. Ever wonder why you see so many barrel-finished whiskies? It&rsquo;s because it&rsquo;s much easier, and usually cheaper, to create new flavor at the end of the process&mdash;i.e., through maturation&mdash;than at the beginning. Large-scale distilleries are designed for the commodity grain system; even if they wanted to use more expensive specialty grains, they can&rsquo;t often source them in big enough volumes to make sense for their systems.</p>

<p>&nbsp;</p>

<p>But many craft distillers, operating on a much smaller scale, are willing to put in the effort and cost to make whiskey from non-commodity grains, often called heirloom or heritage varieties. Nowadays you can find bourbon made with heirloom corns like Bloody Butcher or Jimmy Red. It&rsquo;s not easy, or cheap: they have to locate the seed&mdash;often tucked away in an academic seed bank&mdash;then find a farmer willing to grow it. That process usually takes years until there&rsquo;s a large enough crop yield for distillation. And, of course, there&rsquo;s no guarantee that what comes out of the barrel years later will taste any good. Yet so far, the pursuit is proving worthwhile, with some distilleries doubling as labs that carry out research on specialty grains&mdash;<a href="https://farnorthspirits.com/">Far North Spirits</a> in Minnesota and Virginia's<a href="https://www.reservoirdistillery.com/virginia-heritage-grain-project"> Reservoir Distillery</a> are two notable examples.</p>

<p>&nbsp;</p>

<p>Rye whiskey has even greater potential than bourbon to showcase unique and interesting flavors through the use of heritage grains. Rye is, after all, referred to as a flavoring grain: in whiskey, it expresses more flavor compounds than corn and can run a wide gamut, from floral and perfumey to savory and spicy. Heritage rye whiskeys taste far different from the standard Kentucky-style rye or MGP-style 95-percent rye.</p>

<p>&nbsp;</p>

<p>The field of heritage rye is still small, but growing, especially as interest in historic whiskey styles, like<a href="https://www.newwinereview.com/whiskey/meet-the-contrarian-reshaping-our-understanding-of-american-whiskey/"> Pennsylvania rye</a>, increases. It&rsquo;s a fruitful area of exploration for whiskey lovers because of the baked-in diversity of flavor. Below are some of the best rye whiskies made from different heritage strains. It&rsquo;s quite the, uh,<em> va-rye-ety</em>.&nbsp;</p>

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<h2 id="h-heirloom-and-heritage-rye-whiskey-to-try-nbsp" class="wp-block-heading has-large-font-size"><strong>Heirloom and Heritage Rye Whiskey to Try&nbsp;</strong></h2>

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<h3 id="h-abruzzi-rye" class="wp-block-heading has-black-color has-text-color has-link-color has-large-font-size"><strong>Abruzzi Rye</strong></h3>

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<h3 id="h-high-wire-distilling-abruzzi-rye-46" class="wp-block-heading"><a href="https://highwiredistilling.com/product/revival-rye/">High Wire Distilling Abruzzi Rye ($46)</a></h3>

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<h3 id="h-leopold-bros-three-chamber-rye-50-200-ml" class="wp-block-heading"><a href="https://www.leopoldbros.com/us-delivery">Leopold Bros. Three Chamber Rye ($50/200 ml)</a></h3>

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<p>Italian in origin, Abruzzi rye (also called Wrens Abruzzi) has a lower starch content than other varieties, meaning distillers have to use a greater quantity in a typical mash, yielding more dense flavors. At Denver&rsquo;s Leopold Bros., Abruzzi is the standard for every whiskey that includes rye in the mashbill. But its rich aromas and oily texture show especially well after distillation in Leopold&rsquo;s custom three-chamber still. In Charleston, South Carolina, High Wire Distilling uses Abruzzi to make Revival rye. The port-finished variant adds an enveloping layer of velvety fruit, the perfect foil for the whiskey&rsquo;s earthy notes of cacao nibs and mint.</p>

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<h3 id="h-balboa-rye" class="wp-block-heading has-black-color has-text-color has-link-color has-large-font-size"><strong>Balboa Rye</strong></h3>

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<h3 id="h-new-riff-balboa-rye-55" class="wp-block-heading"><a href="https://shop.newriffdistilling.com/products/new-riff-balboa-rye-whiskey">New Riff Balboa Rye ($55)</a></h3>

<p>&nbsp;</p>

<p>A variant dating back to around 1919, Balboa (once called Balbo&mdash;this<a href="https://thelongbar.substack.com/p/the-curious-history-of-balboa-rye"> deep dive</a> explains why the name changed) historically grew well in Tennessee and Kentucky, where New Riff is now based. The distillery&rsquo;s corn supplier had been farming Balboa for thirty years as a cover crop before he began selling it to New Riff, which makes masterful Kentucky-style rye and bourbon, along with a host of more experimental whiskies. The distillery&rsquo;s 95-percent Balboa rye debuted in 2019 and reappeared this year; future batches should be more frequent. Expect peppery spice and earthy flavors, with the comforting graininess of rye bread.</p>

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<h3 id="h-danko-rye" class="wp-block-heading has-black-color has-text-color has-link-color has-large-font-size"><strong>Danko Rye</strong></h3>

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<h3 id="h-barrel-21-distilling-woodcock-rye-40" class="wp-block-heading"><a href="https://www.barrel21distillery.com/product-page/woodcock-rye">Barrel 21 Distilling Woodcock Rye ($40)</a></h3>

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<h3 id="h-black-button-empire-rye-75" class="wp-block-heading"><a href="https://blackbuttondistilling.com/product/empire-straight-rye-whiskey/">Black Button Empire Rye ($75)</a></h3>

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<h3 id="h-lost-lantern-finger-lakes-distilling-pommeau-cask-finished-rye-100" class="wp-block-heading"><a href="https://shop.lostlanternwhiskey.com/">Lost Lantern Finger Lakes Distilling Pommeau Cask-Finished Rye ($100)</a></h3>

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<h3 id="h-kings-county-distillery-empire-rye-99" class="wp-block-heading"><a href="https://www.kingscountydistillery.com/products/empire-rye-750ml">Kings County Distillery Empire Rye ($99)</a></h3>

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<h3 id="h-matchbook-distilling-metamodernity-cherry-wood-rye-88" class="wp-block-heading"><a href="https://www.klwines.com/p/i?i=1620564">Matchbook Distilling Metamodernity Cherry Wood Rye ($88)</a></h3>

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<h3 id="h-mcclintock-distilling-bootjack-45" class="wp-block-heading"><a href="https://potomacwines.com/spirits/rye-whiskey/mcclintock-distilling-bootjack-rye">McClintock Distilling Bootjack ($45)</a></h3>

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<p>Originating in Poland and used widely in brewing, Danko only recently made its way to U.S. farms, but it has taken off as a popular option for whiskey in the Northeast, where it grows well. Several New York distilleries have employed Danko in their Empire rye mashbills, prizing its cocoa and spice notes. The rye makes a fruitful canvas for experimentation too, as Matchbook did by malting and then smoking it over cherry wood (that rye is, alas, sold out).</p>

<p>&nbsp;</p>

<h3 id="h-horton-rye" class="wp-block-heading has-black-color has-text-color has-link-color has-large-font-size"><strong>Horton Rye</strong></h3>

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<h3 id="h-new-york-distilling-co-jaywalk-rye-50" class="wp-block-heading"><a href="https://jaywalkrye.com/products/jaywalk-straight-rye/">New York Distilling Co. Jaywalk Rye ($50)</a></h3>

<p>&nbsp;</p>

<p>Dating back to the 17<sup>th</sup> century and originating in the aptly named town of Rye, New York, Horton was revived in 2010 by Brooklyn-based New York Distilling Co. Starting with just ten seeds, it took five years to grow enough of the grain for a batch of whiskey, initially aged for seven years and released as a limited edition. Jaywalk is now a core part of the distillery&rsquo;s range, its flagship featuring a blend of both Field Race rye and Horton, which contributes flavors of caramelized sugar and tropical fruit.</p>

<p>&nbsp;</p>

<h3 id="h-hazlet-rye" class="wp-block-heading has-black-color has-text-color has-link-color has-large-font-size"><strong>Hazlet Rye</strong></h3>

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<h3 id="h-far-north-roknar-rye-55" class="wp-block-heading"><a href="https://farnorthspirits.com/roknar-mn-rye-whiskey/">Far North Roknar Rye ($55)</a></h3>

<p>&nbsp;</p>

<p>Located in Hallock, Minnesota, just 25 miles from the Canadian border, Far North is a true<a href="https://www.newwinereview.com/whiskey/farm-distilleries-whiskey/"> farm distillery</a>, growing almost all the grain it uses for its whiskies. Founder Mike Swanson is a rye fanatic, and even worked with the state&rsquo;s Department of Agriculture for several years to study different rye strains for both agronomic performance and aroma and flavor in whiskey (<a href="https://farnorthspirits.com/rye-study/">detailed results here</a>). The ryes weren&rsquo;t strictly heirloom or heritage&mdash;all were fairly modern in origin, and some were hybrids&mdash;but the one that Far North focused on for its flagship rye, Hazlet, merits inclusion as it was chosen for its sensory characteristics, especially notes of toasted grain, fruit, and florals.</p>

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<h3 id="h-rosen-rye" class="wp-block-heading has-black-color has-text-color has-link-color has-large-font-size"><strong>Rosen Rye</strong></h3>

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<h3 id="h-stoll-amp-wolfe-rosen-rye-120" class="wp-block-heading"><a href="https://www.stollandwolfe.com/tastingroombottleshop">Stoll &amp; Wolfe Rosen Rye ($120)</a></h3>

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<p>Laura Fields,<a href="https://www.newwinereview.com/whiskey/meet-the-contrarian-reshaping-our-understanding-of-american-whiskey/"> a historian and Pennsylvania agriculture advocate</a>, helped bring back this rye strain, noted for its intense sweetness, that was once used widely in the state&rsquo;s whiskey industry. Several distilleries are now working with it, but the first to release an aged whiskey, in 2019, was Stoll &amp; Wolfe. Dick Stoll was the last Pennsylvania distiller to work with Rosen in the 1970s, at the old Michter&rsquo;s plant, so it was fitting that he also got to revive it in this century. The most recent batch of Rosen is sold out, but look for more from Stoll &amp; Wolfe and other distilleries, like<a href="https://www.libertypolespirits.com/"> Liberty Pole</a> and Michigan&rsquo;s<a href="https://mammothdistilling.com/"> Mammoth Distilling</a>, in the future.</p>

Heirloom Grain Packs Rye Whiskey Full of Flavor

<p><strong>Early spring is always a tricky time for seasonally-appropriate drinking.</strong> There’s more than enough cold weather left for another few meaty reds, but after four full months of winter, is that really what you want?</p>



<p>It’s time for wines that herald the coming of spring in all its fresh, exuberant glory. Wines of substance and promise, that also leave room for the true warm weather bottles to follow along in due course once the temperature becomes unbearable.</p>



<p>So here are seven house favorites that should make for deeply interesting drinking as you watch the leaves start to poke out from hiding.</p>



<h3 class="wp-block-heading" id="h-domaine-rimbert-cousin-oscar-15">Domaine Rimbert Cousin Oscar (<a href="https://sf.flatiron-wines.com/products/domaine-rimbert-cousin-oscar-2022-750ml">$15</a>)</h3>



<p></p>



<p>Countless wines have been damned with the faint praise, “It’ll go with anything.”&nbsp; But here’s a truly delightful bottle that actually will.&nbsp;</p>



<p>Domaine Rimbert sits in the village-sized AOC of Saint-Chinian in France’s Languedoc and has been farming correctly for far longer than most. Cousin Oscar is their “entry level” offering, and it’s all of the warmth, bounty, and easy living of southern France one could possibly want from a red wine. The schist-rich soils give a floral edge to this light, easy drinking Cinsault. But it’s not just a splashy simpleton — there’s real character here. It’s exactly the kind of wine you want flowing into your glass next to a Niçoise salad or bowl of green olives on a clear spring day. </p>



<h3 class="wp-block-heading" id="h-2017-talenti-brunello-di-montalcino-50">2017 Talenti Brunello di Montalcino (<a href="https://www.zachys.com/brunello-di-montalcino-talenti-2017-750ml-523095.html?queryID=0c52f8a2a17c5abbf74aa45a16c2a165&amp;objectID=2022897&amp;indexName=magento2_zachys_livedefault_products">$50</a>)</h3>



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<p>Brunello is a wintertime wine, no?&nbsp;</p>



<p>Not when it’s bursting with fresh (<em>and</em> stewed, but mostly fresh) cherries and plums, along with fascinating herbal undertones, and a long, vibrant finish. Brunello di Montalcino has had so many terrific vintages in the last 10 release years that it’s easy to overlook 2017, which was still quite decent, particularly among talented winemakers that knew exactly what to do with the scorching late-summer heat.&nbsp;</p>



<p>Enter Talenti, a reliably excellent Brunello house (that also turns out a frequently-great Rosso). This 2017 is built to last, and should stay in its sweet spot for at least another decade. But right now it’s got the structure and richness to stand up to the last of your big, hearty, winter meals — but with fruit that’s so alive, it’ll have you turning that springtime corner you’ve been looking forward to.</p>



<h3 class="wp-block-heading" id="h-domaine-hippolyte-reverdy-sancerre-2023-36">Domaine Hippolyte Reverdy Sancerre 2023 (<a href="https://internetwines.com/products/reverdy-sancerre?variant=45488139043044&amp;gad_source=1&amp;gclid=Cj0KCQjw-e6-BhDmARIsAOxxlxX5fzxgUgTv6FUh-9IGkK6G4s_zaqy8HWvS0D_29dMPBq050WwkxFUaAuVEEALw_wcB">$36</a>)</h3>



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<p>Sancerre Season is almost here again. Cue the dead-eyed glares from sommeliers nationwide.&nbsp;</p>



<p>But maybe let’s just hold on for one minute:&nbsp; Sancerre, we’d do well to remember, is here for a reason — not just because everyone grew tired of Pinot Grigio. So before the parade of hot-weather bottles arrive, get yourself re-oriented with a wine that transcends whatever capricious summer drinking trends may befall us.&nbsp;</p>



<p>Few Americans know Sancerre better than importer Kermit Lynch, so when he says that Domaine Hippolyte Reverdy has become “the benchmark domaine of our day,” it’s worth listening. But don’t take his word for it — or ours — just go get a bottle, pour it before and during a meal of slightly rich fish spritzed with lemon, and enjoy the sunshine that spreads out quickly across your palate as you sip this crisp, fine-laced, standard-bearing Loire wine. Sancerre, it’s worth remembering, belongs in shoulder season just as much as it does wilting in an ice bucket in the July heat.</p>



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<h3 class="wp-block-heading" id="h-wildersatz-pur-2023-26">Wildersatz Pur 2023 (<a href="https://bottlerocket.com/shop/product/weingut-brand-wilder-satz-2023/637d5a36684ef476d867612e?option-id=5f3b5fd66576a5ef8910824067f7e91bf545c179682fac7fe5db8d11af82e39f&amp;utm_source=googleshopping&amp;utm_medium=feed&amp;srsltid=AfmBOoorE_B3rvYfKxM1spYsaU6_iSPOILDEsFzHUswmfknb2nbnBHD5HIU&amp;com_cvv=8fb3d522dc163aeadb66e08cd7450cbbdddc64c6cf2e8891f6d48747c6d56d2c">$26</a>)</h3>



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<p>We’re easily 15 years into this whole natural wine thing. Maybe it’s time to get reacquainted with the kinds of wines that got people excited in the first place. Wines that don’t just dip a toe into the water. You want capital-N Natural? You want all sorts of different macerations? You want skin contact? Opacity? Salt? Some approximation of “orange”? You want something so alive it practically crawls out of the bottle? Well here you go, friends.&nbsp;&nbsp;</p>



<p>Wildersatz (“wild blend”) is a firecracker of a wine. A mostly-Müller-Thurgau blend of (probably?) seven grapes, this stuff explodes out of the glass. It’s not even worth trying to associate its flavors with fruits and herbs and rocks or whatever. You just have to try it, and open your brain, and get on this wine’s wavelength, and see where it takes you.</p>



<p>Is it filtered or fined or processed? Of course not. But here’s the real secret of this kicking bull of a bottled beverage — the thing the natty kids-who-at-this-point-aren’t-actually-kids-anymore aren’t going to say too loudly around their Raw Wine brethren: when you put this particular wine in your mouth, then swallow it, you’ll actually enjoy the way it tastes.</p>



<h3 class="wp-block-heading" id="h-2020-armand-heitz-chassagne-montrachet-1er-cru-la-maltroie-107">2020 Armand Heitz Chassagne-Montrachet 1er Cru La Maltroie (<a href="https://www.tedwardwines.com/collections/domaine-armand-heitz">$107</a>)</h3>



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<p>Burgundian vintners since the 1800s, Armand Heitz’s family made their living selling grapes to Joseph Drouhin until 2012. Today, under his own name and label, Armand’s wines have become quiet touchstones among the cognoscenti of Burgundy’s new guard. This is not the rich, opulent Montrachet of Burgundian lore. This is sleek, stylish, yet still classically-minded Chardonnay. One Burgundy-knower at a recent blind tasting pegged this for a Grand Cru Chablis, given its energy and finely integrated oak. And when it was revealed to be a Heitz, they said “Aha — that makes total sense! God, he’s good.”</p>



<h3 class="wp-block-heading" id="h-2015-kapcsandy-family-winery-roberta-s-reserve-state-lane-vineyard-nbsp-130">2015 Kapcsandy Family Winery Roberta’s Reserve State Lane Vineyard&nbsp;(<a href="https://www.zachys.com/sale/kapcsandy-family-winery-roberta039s-reserve-state-lane-vineyard-2015-750ml-439029.html?utm_campaign=google&amp;utm_source=shopping&amp;srsltid=AfmBOor7qSEtkx4U4TH3CkW6hJDmAeZKOQrMHbkne_uchntkJ-FYSe3zK2Q&amp;gQT=1">$130</a>)</h3>



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<p>Blah, blah, <em>Sideways</em>, etc. Want to see what American Merlot is capable of? Try this stunner of a wine. All of Kapcsandy’s wines are interesting and beautiful in their own way, but this sits on a different plane.&nbsp;</p>



<p>Lush, velvety and filled with earthy fruit, this is an unmistakably Californian wine. But its complexity and finesse stand right up against the very best Bordeaux’s right bank has to offer. It’s a wine that turns any normal meal into a special occasion. You could call it a thinking person‘s Merlot, except it’s just too delicious.&nbsp;</p>



<h3 class="wp-block-heading" id="h-2019-domaine-tatsis-macedonia-xinomavro-negoska-young-vines-19">2019 Domaine Tatsis Macedonia Xinomavro/Negoska Young Vines (<a href="https://chambersstwines.com/products/domaine-tatsis-goumenissa-greece-2019-macedonia-xinomavronegoska-young-vines">$19</a>)</h3>



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<p>Serve this blind to your favorite northern Italian wine lover and see what they think.&nbsp;</p>



<p>Will they like it? Yes. Will its cherries remind them of high-toned Nobile di Montepulciano and somehow also Langhe Nebbiolo? Yes. Will it have a certain unplaceable element of funky wet soil that confounds their expectations of Sangiovese’s dry, dusty tannins? Yes. Be sure to decant it first and give it some time before drinking alongside pasta with a rich ragu, salty cheese, or good charcuterie.&nbsp;</p>



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7 Fascinating Wines For Early Spring

<p><strong>Donald Trump’s global economic plans, in case you haven’t heard, involve tariffs. </strong>At the time of this article’s publication, he had announced—and paused, then announced again, and so on—tariffs on goods from Canada, Mexico, China, and the EU, including,&nbsp; in some cases, alcohol. A substantial number of new, reciprocal tariffs are expected to be announced on April 2.&nbsp;</p>



<p>As of now there are no tariffs on single malt scotch whisky, but the category—which totals over $1 billion in U.S. sales annually, including blends—was subject to a 25 percent levy during the first Trump administration, so it’s a fair bet that eventually it’ll fall victim again.</p>



<p>When that happens, scotch prices will go up. And whiskey buyers in 2025 are a lot more careful with their money than they were six years ago. So, it’s time to start looking at alternatives.</p>



<p>Scotland has cornered the single malt market for decades, and it sets a high standard, but it’s no longer the only game in town. Many countries elsewhere in the world are now making single malt; some of it highly unique, and some of it a dead ringer for a smooth Highland scotch. Of course, few global distillers invite the comparison to scotch: they want to compete on their own merits, not be seen as a lesser substitute.</p>



<p>But the beauty of single malt as a whiskey style is that it encompasses a wide and deep range of flavors—and sometimes the same flavors that are expressed by a traditional Speyside distillery can also come out of one that sits thousands of miles away.</p>



<p>Here, then, are some of our favorite scotch-like single malts made quite far from Scotland. Of course, if tariff chaos hits these countries too, there’s no telling which bottles will be a better deal. But these whiskies are still worthy of every scotch fan’s attention, even when trade waters are calm.</p>



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<h2 class="wp-block-heading" id="h-six-global-single-malt-whiskies-that-can-step-in-for-your-usual-scotch"><strong>Six Global Single Malt Whiskies That Can Step in for Your Usual Scotch</strong></h2>



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<h3 class="wp-block-heading" id="h-australia-the-morris-rutherglen-muscat-barrels-80"><a href="https://malibuliquorandwine.com/products/morris-rutherglen-muscat-barrels-single-malt-australian-whisky-700ml"><strong>Australia: The Morris Rutherglen Muscat Barrels ($80)</strong></a></h3>



<p>This Victoria distillery sits alongside a long-established winery, giving it access to high-quality, freshly dumped barrels—which allows the whisky to take on not just oak flavors, but all the richness of the wine that’s seeped into the wood grain. In this case, the sweet fortified Muscat imparts sherry-like notes of dark chocolate, leathery dried fruit, mulling spices, and roasted hazelnuts. It’s a luscious single malt ideal for post-prandial sipping.</p>



<h3 class="wp-block-heading" id="h-france-armorik-double-maturation-50"><a href="https://www.georgiosliquors.com/product/s-10780/p-7971028/buy-armorik-breton-single-malt-double-maturation-"><strong>France: Armorik Double Maturation ($50)</strong></a></h3>



<p>The French are prolific drinkers of scotch (perhaps because it’s “<a href="https://www.newwinereview.com/whiskey/serge-valentin-stop-taking-whisky-so-seriously/">the drink of the liberators</a>”), but they also make their own single malt whiskies to an exacting standard of quality and flavor. Armorik comes from Celtic-rooted Brittany—one of two French regions with a specific whisky GI—and its coastal environment influences the final flavor. Double Maturation starts off its aging process in Breton oak casks and finishes in oloroso sherry, yielding a profile that’s perfumy, floral, and fruit-forward, yet balanced with savory tobacco and leather notes.&nbsp;&nbsp;</p>



<h3 class="wp-block-heading" id="h-india-indri-trini-52"><a href="https://www.grapesthewineco.com/spirits/Indri-Single-Malt-Whisky-Trini-w54824193u"><strong>India: Indri Trini ($52)</strong></a></h3>



<p>A lush whisky matured in three cask types—bourbon, PX sherry, and French red wine—whose expressive flavors make a powerful match for a spirit that’s deeply fruity and complex. Layered notes of nuts, dark chocolate, leather, and spice unfold with each successive sip, leading to a lengthy, earthy finish. One of India’s standout single malts, made in the northern state of Haryana at Piccadily Distillery.</p>



<h3 class="wp-block-heading" id="h-japan-yoichi-10-year-old-150"><a href="https://shopcorked.com/shop/product/nikka-yoichi-10-year-single-malt-japanese-whisky-hokkaido-japan/647a9dfb39448315cc8653bb?option-id=a0958810f5176d3bc93f0dadd261730ae5421dbc5a7bd806bcc501ce531e632c"><strong>Japan: Yoichi 10-Year-Old ($150)</strong></a></h3>



<p>The century-old Japanese single malt tradition closely hews to that of scotch, since Masataka Taketsuru, the progenitor of the industry, first developed his knowledge of distillation and maturation in Scotland. So it’s no wonder that Yoichi, the single malt distillery he founded in 1934, turns out a sweet and smoky whisky that balances warm malt with apples, citrus, and candied nuts. It’s an OG that can go toe-to-toe with any scotch.&nbsp;</p>



<h3 class="wp-block-heading" id="h-new-zealand-cardrona-growing-wings-130"><a href="https://www.delmesaliquor.com/products/cardrona-growing-wings-solera-single-malt-whisky"><strong>New Zealand: Cardrona Growing Wings ($130)</strong></a></h3>



<p>Made at a picturesque stone distillery nestled in New Zealand’s Wānaka region from barley grown in nearby Canterbury, the liquid embodiment of the area’s rich agricultural bounty. Cardrona is a lithe, elegant whisky, even at just a few years old, its flavors shaped by custom-built Forsyth pot stills and refined in low-slung warehouses that embrace the region’s hot summers and snowy winters. Matured in a combination of ex-bourbon and oloroso sherry casks, it’s got a creamy sweetness sprinkled with dry spice and nuts, and intensified by bottling at cask strength.&nbsp;&nbsp;</p>



<h3 class="wp-block-heading" id="h-united-states-the-notch-15-year-old-500"><a href="https://ciscosocialclub.com/products/the-notch-whisky-15-year"><strong>United States: The Notch 15-Year-Old ($500)</strong></a></h3>



<p>This whiskey is guaranteed not to be tariffed since it’s made in Massachusetts, out on the windy exposure of Nantucket. Although most American single malt has leaned into highly unique,<a href="https://www.newwinereview.com/culture/americas-next-great-regional-whiskies/"> often regionally inflected</a> flavor profiles, The Notch bears striking similarities to certain Highland scotches, perhaps because of the<a href="https://www.newwinereview.com/whiskey/ocean-whiksey-maritime-whiskey/"> maritime influence</a> of its environment. Yes, it’s spendy, but you’re buying American! And it really is top-<em>notch</em> whisky, period.</p>

Six Scotch-Like Whiskies That Aren't (Yet) Tariffed

<p><strong>Along with Sangiovese and Nebbiolo, Aglianico is considered one of the big three when it comes to Italian grapes.</strong> Yet it definitely isn’t as well known as the other two. Maybe it’s just geography. Aglianico is found in Southern Italy, particularly in Campania and Basilicata, and there are vast differences between Italy’s South—which encompasses everything below Rome—and its North. I still recall a comment made by a waiter in Melfi, a small town in the region of Basilicata, when he learned I was&nbsp; visiting from Belgium: ‘Oh, you have a lot of rain, just like in Milan.’ For some, Northern Italy might as well be Scandinavia.&nbsp;</p>



<p>Aglianico is a dark-skinned grape that produces powerful wines with lots of tannin and high acidity, especially within the DOC (Denominazione di Origine Controllata) Aglianico del Vulture, located in Basilicata and DOCG (Denominazione di Origine Controllata e Garantita) Taurasi, located in Campania.&nbsp;</p>



<p>Locals often refer to their beloved wines from these appellations as ‘Barolo of the South.’ Not just because of some similarities between Aglianico and Nebbiolo; the grapes are quite distinct, and more about that in a moment. But because, until the early 20th century, Barolo often contained Aglianico, which was typically added during Piemonte vintages that had subpar harvests. While northern Italian wine became famous during the late 19th and early 20th centuries, the best appellations that focused on Aglianico did not. This delayed the development of certain wine regions, and led to something of an inferiority complex in the South.&nbsp;&nbsp;</p>



<p>What do Aglianico and Nebbiolo have in common? Both are naturally high in tannins and acidity, and both are late bloomers that benefit from later harvests. But there are vast differences. Aglianico is more fond of the sun, tends more towards ripe and dark fruit characteristics, and thrives when grown on volcanic soil. Campania is home to both active volcanoes, such as Vesuvius and Campei Flegrei as well as extinct volcanoes and volcanic subsoil. In Basilicata the regions around Melfi, Potenza and Monte Vulture are sometimes referred to as the<em> Dolomiti Lucane</em> because the landscape is similar to that of the Dolomites (although not volcanic). Indeed, the greatest Aglianico can be found on the volcanic subsoils of the Taburno, Taurasi, and Monte Vulture DOCGs.</p>



<p>Aglianico is found in regions that have hot, sunny summers, which can result in jammy wines high in alcohol.—though there are a few things winemakers can do to ameliorate this problem. In the better DOCGs Aglianico is planted on elevated terrain—some of which is 2,000 feet above sea level, or even higher. The higher altitude guarantees greater temperature fluctuations between day and night, which result in grapes with a higher acidity and wines with more freshness. Skilled winemakers also know that Aglianico benefits from gentle pneumatic pressing during vinification—and that a harder pressing results in unpleasantly harsh, tannic wines. Lastly, timing of harvest plays an important role. Aglianico’s long ripening helps the grape to mitigate, somewhat, its naturally high acidity and powerful tannins.&nbsp;</p>



<figure class="wp-block-image alignfull size-large"><img src="https://www.newwinereview.com/wp-content/uploads/2025/03/elena-fucci-1024x683.jpg" alt="Aglianico Elena Fucci" class="wp-image-107985"/><figcaption class="wp-element-caption">Elena Fucci and her team. Photo: Elena Fucci Vini</figcaption></figure>



<h3 class="wp-block-heading" id="h-elena-fucci-and-aglianico-s-generazione-vulture"><strong>Elena Fucci and Aglianico’s Generazione Vulture</strong></h3>



<p>But perhaps the major factor behind Aglianico’s lack of (international) recognition is where you find it. Piemonte is near Milan, and Tuscany’s romance goes hand in hand with that of its major city of Florence. Basilicata is a remote, mountainous region with an underdeveloped economy, and hardly any tourists. There is no marketing and commercial apparatus like that of Piemonte there. And while grapes have been an integral part of the region for centuries, local knowledge of viticulture long lagged Italy’s renowned Northern regions. For a long time, Basilicata’s grape production was secondary to olive and tobacco. Even though grape harvest happened in November, olive pressing was more locally important, and grapes were often macerated for almost three months. Given Aglianico is already a grape naturally high in tannins and acidity, it should come as no surprise that such lengthy macerations produced rather harsh wines.&nbsp;</p>



<p>Also, until the 1970’s, the regions of Vulture and Taurasi only had winegrowers but no real winemakers. The grapes were sold to local cantinas or transported to Piemonte. Especially in Vulture, the lesser known region of the two, this led to resentment toward the north and, perhaps, a lack of ambition to do better. Today, there are still winemakers there who are frustrated that the region seems to be at a standstill, and that many young people with potential seek opportunities up north.&nbsp;</p>



<p>Then there are winemakers like Elena Fucci. Her family has long owned famous Titolo vineyards, which are planted on some of the most interesting subsoils in the region. The subsoil is mainly clay, with underlying layers of volcanic tuff. Ian D'Agata describes those vineyards as the region's only ‘grand cru hors classe.’ However, the estate has only produced its own wines since 2000, when Elena took over the domain. Her reputation has since grown exponentially, and she is now considered one of the best winemakers in Italy. An emerging group of interesting newer estates and&nbsp; winemakers in the region draw inspiration from her, such as Cantina di Enza and Massimo Carleo; perhaps inevitably, they are known as Generazione Vulture. They stand against longstanding local winemaking practices&nbsp; which, in their view, are not sufficiently open to organic farming, or moving away from aging in small wooden barrels.&nbsp;</p>



<p>The renaissance of the Taurasi region started much earlier. Its winemakers and grape growers were more aware of the value of their terroir and wines. The wines from the small family estate of Salla Delle Spine were the first to win the honor of DOC status, in 1971, and the Mastroberardino estate’s DOCG Taurasis began to garner international notice in the 1980s.&nbsp;</p>



<h3 class="wp-block-heading" id="h-aglianico-and-climate-change"><strong>Aglianico and Climate Change</strong></h3>



<p>Just as any other region in southern Europe, climate change poses huge challenges to Aglianico’s home regions, all of which report less annual rainfall, heavier storms during growing season—and of course, rising temperatures, which make it more and more difficult to maintain the necessary acidity. However, according to two studies from the University of Naples, Aglianco seems to be well up for the challenge. When simulating two climate projections on three different vineyards in Molise, Campania and Sicily, it turns out that Aglianico—particularly when compared to Cabernet Sauvignon—remains best suited for climate change. The specific volcanic terroir and biodiversity surrounding the vineyards of the south are to thank—and volcanic soils, since they drain very well, are well-suited to weather the more intense storms winemakers now see. Which means, perversely enough, rising temperatures and heavier rains in the sunny South could work to Aglianico’s advantage. Watch out, Barolo. The great Aglianico wines could be coming for you.</p>



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<h2 class="wp-block-heading" id="h-aglianico-wines-to-know"><strong>AGLIANICO WINES TO KNOW</strong></h2>



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<h3 class="wp-block-heading" id="h-2019-elena-fucci-sceg-aglianico-del-vulture-35"><a href="https://www.wine-searcher.com/find/elena+fucci+sceg+aglianico+vulture+basilicata+italy/2019/usa?Xsort_order=p">2019 Elena Fucci SCEG Aglianico del Vulture ($35)</a></h3>



<p>Aromas of crisp red fruit, minerality, herbs and pepper, along with a hint of wood. Supple and spicy on the palate. Nice acidity with subtle tannins—remarkably smooth, and pairs perfectly with a charcuterie plate.&nbsp;</p>



<h3 class="wp-block-heading" id="h-2019-elena-fucci-titolo-by-amphora-aglianico-del-vulture-50-nbsp-nbsp"><a href="https://www.wine-searcher.com/find/elena+fucci+titolo+by+amphora+aglianico+vulture+basilicata+italy/2019/usa?Xsort_order=p">2019 Elena Fucci Titolo by Amphora Aglianico del Vulture ($50)</a> &nbsp;&nbsp;</h3>



<p>A very concentrated palate, with notes of dried red fruits, elderberries, and bay leaf. The onset is spicy, and the acidity and tannins meld nicely in the medium-long and spicy finish. Aged 18 months in amphorae.</p>



<h3 class="wp-block-heading" id="h-2017-musto-carmelitano-pian-del-moro-aglianico-del-vulture-na">2017 Musto Carmelitano Pian Del Moro Aglianico del Vulture (NA)<a href="https://www.wine-searcher.com/merchant/188705-wine-solutions-llc?wine_id_F=620414256"> </a></h3>



<p>Complex, with aromas of blackberry, pepper, cinnamon and sweeter spices and licorice and leather. A full, round body with firm tannins and acidity. Aged 12 months in large French oak barrels.&nbsp;</p>



<h3 class="wp-block-heading" id="h-2019-il-cancelliere-gioviano-na-nbsp">2019 Il Cancelliere Gioviano (NA)&nbsp;</h3>



<p>From the Irpinia DOC in Campania, and aged six months in Slovenian wooden barrels. Strong tones of blackberries, smoky notes and balsamic vinegar. Gives a strong first impression, with nicely woven tannins and a medium body.</p>



<h3 class="wp-block-heading" id="h-2018-mastroberardino-radici-40-nbsp"><a href="https://www.wine-searcher.com/find/mastro+berardino+radici+docg+taurasi+campania+italy/2018/usa">2018 Mastroberardino Radici ($40)</a>&nbsp;</h3>



<p>From arguably the greatest producer in the Taurasi DOCG.&nbsp; A spicy nose with aromas of green herbs such as thyme and bay leaf, alongside dark, dried black cherry and cigar box and licorice. Elegant and powerful, with a fine acidity and pleasurable tannins.</p>

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