By Clara Dalzell
Clara Dalzell, our old pal (and former Flatiron GM), moved to Copenhagen. She's been sorely missed! But she hasn't been any less passionate about wine. In fact, she's taken advantage...
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By Clara Dalzell
Join us next Tuesday 4/11 for a Masterclass with Roman Niewodniczanski of Van Volxem. Roman loves the Saar. His one goal in life, is to make wine so good, everyone...
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By Clara Dalzell
Jon Bonné is one of the great wine writers of our time. His focus on the individual (rather than the brand) and the farming (not the fame), has led many consumers,...
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By Clara Dalzell
How about a Champagne-inspired, bronze-tinged, almost-rosé, from Pinot Noir, but without bubbles and bone dry, made in the Nahe?
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By Clara Dalzell
The immense value, dazzling complexity and inherent longevity that was once an insider's-only-secret has now turned mainstream. Our access to this seemingly endless well of delicious juice is becoming restricted...
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By Clara Dalzell
His influence was felt far and wide, and a slew of others followed suit.
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By Clara Dalzell
Germany offers some of the best values in truly great wines of terroir. And if a Grand Cru bottling for less than $25 doesn’t prove it to you, we don’t...
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By Clara Dalzell
Anybody who loves magnificent dry white wines with a clear sense of place should give the new guard of talented winemakers in Rheinhessen a chance.
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By Clara Dalzell
The Pouillon family has always had a collection of parcels in the best villages of Champagne.
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By Clara Dalzell
The first time I tasted the Crowley wines, I was mesmerized by their elegance and deliciousness. I assumed it could only be a fluke, a superb vintage, or maybe a fruit...
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By Clara Dalzell
So, after 1,800 years, we were excited to try something new from a place so old: Maximin, a zippy, slightly off-dry Riesling with the wispy citrus and aromatic purity inherent...
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By Clara Dalzell
The high desert of Santa Barbara has a stark beauty that inspires. Having fallen hard for Grenache, New Zealand native Angela Osborne entered this dry, weathered landscape on a quest...
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By Clara Dalzell
The taut hum of acidity is harmoniously enshrined in cool red fruit, floating in a pool of minerality, the structure so seamless, so effortless. It makes you ask: Why isn't...
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