François Cazin (Le Petit Chambord)
Vendages Manuelles Cour-Cheverny Moelleux Romorantin 2013
Sometimes I have to force myself to buy a white that isn't Loire Valley Chenin ( but without actually leaving the Loire Valley, because that would be crazy.) This Cour-Cheverny made me glad I did. I've only had Romorantin a few times prior, but I loved the tart acidity balanced by a great saline minerality. — 8 years ago
Paquet Agnès
Bourgogne Blanc Ali Boit Boit et les 40 Buveurs Chardonnay
Lost a quarter bottle when I opened it- but what was left behind was super tasty. If only I could wring my carpet out. — 8 years ago
Broc Cellars
Somers Vineyard Mission
Light like a dark rosé. Tart cranberry acidity makes this quaffer go down easy. — 8 years ago
Rijckaert
Arbois Chardonnay 2013
I usually steer clear of Chardonnay, but I make an exception for Jura. This funky, slightly nutty gem from Arbois paired perfectly with our salmon. — 8 years ago
Fausse Piste
Columbia Valley Viognier 2013
My first bottle from this Oregon producer. I got toffee and some hazelnut on the nose. Body was super creamy with a nice acidity. Would buy again. — 8 years ago
Ineditos (Matias Michelini)
Via Revolucionaria Brutal Torrontés
I know the cool kids are bored with orange wines, but here in the Midwest we're lucky to get our hands on any. This beauty has a wonderful bitter tamarind flavor I've previously never tasted in wine. Great with food. — 8 years ago
Laurent Herlin
Tsoin Tsoin Bourgueil Gamay - Cabernet Franc Blend
One day I might grow tired of light carbonic reds, but that day is not today. This cab franc tastes like green peppers and cherry bubble gum with a bubbly effervescent mouthfeel. I want to buy every bottle from my local shop and then invite all of my friends over to share in the unadulterated joy that is Tsoin Tsoin. — 8 years ago
Teutonic Wine Company
Jazz Odyssey Wasson Vineyard White Blend 2015
This off-dry white blend is a little sweeter than most wines I buy, but that didn't stop me from loving it. Lychee aromatics, crisp pear, and a subtle salinity made for a balanced wine that would pair well with spicier food. My first bottle from Teutonic, but it won't be my last. — 8 years ago
Michael Butterworth
Better than champagne. I must admit I prefer the Triple Zero pet nat, but this traditional method Chenin from natural wine legend Jacky Blot is a bottle ild pop any day. — 8 years ago