Wines RSS



'Morphos' Pét-Nat Rosé

Sommelier Lauren Hayes says this neon pink fizz is “fresh, fun, and full of life.” Pétillant naturel (aka naturally sparkling) wines are a little different from their Champagne-method brethren; in the pét-nat method, partially-fermented wine is bottled, allowing the finishing fermentation to create a soft fizz in bottle, rather than a big bubble. Fresh strawberry, hibiscus, and rose floral notes make this the perfect early spring picnic wine, or a great mate for a spread of snacks.

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'Maresa' Falanghina

A few days of skin contact lend complexity and structure here—the little bit of tannin the wine picks up in that short maceration period gives what Hayes calls “firmness” to the wine. Ocean breezes and salty minerality run through a core of fresh grapefruit and green apple notes, like standing in an orchard on a spring morning. Hayes suggests this as a pairing with first-of-the-season vegetables, like fiddleheads and asparagus, or with rustic seafood pastas.

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Edmunds St. John 'Bone-Jolly'

For Sommelier Lauren Hayes, this wine is all about an easy drinking, approachable style that goes with just about everything. Fresh cherry and strawberry fruit on the nose continue on the palate, with juicy acidity and a slightly spicy edge. In France, this is what’s known as “glou-glou,” or “glug-glug” wine—stuff that should be purely pleasurable. Drink it on its own, or enjoy it alongside Mediterranean-inspired dishes, like spiced lamb or roasted mushrooms.

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Rado Refosk

From 100% Refosk, this wine is dark violet in the glass. Though the color and the meaty nose suggest a more powerful wine, it’s all finesse on the palate, with lively wild berry fruit, fresh herbs, and a fine mineral finish. Firm tannins give structure without overwhelming the ultimate elegance of the expression. Hayes suggests a pairing with a simple meal of grilled steak and a spring green salad.

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Chateau Flotis 'Cuvée Jeanne'

A vibrant fuschia color in the glass! Beautifully ripe red currant and black plum notes are at the core of this approachable red, but an earthy complexity keeps it interesting. Freshness on the palate with fine, structured tannin. A great wine for Sunday night roasts or Wednesday night pizza.

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