It was truly a pleasure to visit Claire and Fabio at Château des Rontets last October.
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
Nikolaihof makes stunning Grüner Veltliners and Rieslings but now is the time for a taste of their heavenly hollerblüten or elderflower syrup.
During a short stint from January 23rd to 25th, I had the opportunity to once again attend Millésime Bio, an annual organic wine exposition in Montpellier, France.
Our South End Wine Buyer, Julie Cappellano, and Cambridge Wine Buyer, Gemma Iannoni, have put together their top picks for bubbly to help folks celebrate the holidays and ring in the New Year! Their selections subscribe to our philosophy that supports small, artisanal growers that set out to make authentic, terroir-driven wines using a combination of sustainable, organic, or biodynamic viticultural practices.
Sulfur is a natural by-product of the wine making process and, as a result, there will always be around three to six parts per million (ppm) of naturally occurring sulfur in a wine. Today, wine makers often elect to add sulfur for a variety of reasons throughout the wine making process whether it be in the vineyard, in the wine room or in the cellar.