Illustration by Anna Vu (@goodwinecrapdrawing)

Volume 11: The Youth Edition

Andi Weigand
Bacchus, Müller-Thurgau, Scheurebe, Silvaner
Franconia, Germany

All the grape varieties for this wine ferment separately in oak barrels after they’re pressed with an old basket press. The vines are up to 45 years old. After it is being pressed, the juice remains in those oak barrels for nine months until it’s all put together and bottled in May. What you get is a very easy drinking white wine with a slight herbal and flowery nose and a well balanced tropical taste. With its fuller body and medium acidity it should work well with a variety of white pasta dishes.

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Domaine Mosse
Pineau d’Aunis, Grolleau
Loire, France

The Moussamoussettes is a unique Pet Nat, it has quite the cult following and is usually sold out very quickly. The formula of what goes into it is dependent on the amount of each grape variety they have that year. After two days with the skins, the pressed juice ferments for two months in Burgundy barrels. It was filled into bottles last November with 15 grams of sugar left to continue the fermentation and to add the bubbles. It’s perfect as an aperitif, or because it’s slightly off-dry as a night-cap with dessert.

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Cuvée Rot
St. Laurent, Regent
Rheinhessen, Germany

The grapes for this red wine come from a plot called “Aulerde” which features loess layers, clay marl and a tiny percentage of limestone. The vines are relatively young with about 15 years. After the harvest, they are left for two weeks with their skins to macerate. Once they are pressed, they go for nine months in a mix of oak barrels and stainless steel tanks. It’s a very young and fresh wine with a beautiful violet color and smells a little like a cinnamon bun filled with cherries. A pretty light wine with good acidity, which makes it a very flexible food friend.

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