Illustration by Anna Vu (@goodwinecrapdrawing)

Volume 15: The Abstract Edition

Weingut Mann
2018
Cuvée Weiss
Riesling, Müller-Thurgau, Scheurebe, Huxelrebe
Rheinhessen, Germany

The varieties which go into this slightly orange wine are very typical for the region, which Andreas hopes showcases the potential of the vineyard. After the harvest, the grapes ferment on their skins for a while until they are pressed and go into wooden barrels where they finish fermentation for one year. After opening, the wine has oxidative, herbal, and apple aromas, which are followed by flavors of citrus and dried fruit in the mouth. With its nice acidity, it will work well with many Asian foods. For example, I just had it with Vietnamese pancakes (Bánh xèo).

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Azienda Mariotti
2017
Smarazen
Trebbiano, Malvasia
Emilia-Romagna, Italy

After they hand-harvest the grapes during the first weeks of September, they press the grapes softly and then let them ferment in concrete tanks. Contrary to the French Pet Nat, they usually add a little bit of grape juice to get the fermentation going in the bottle. This takes about 60 days, after which it continues to age for a couple more months until it is sold. The name Smarazen comes from the local card game "Sbarazzino" to suggest how you should consume this wine. May I recommend to have it with some simple antipasti and a card or board game. Mario would be happy.

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Domaine Trapet
2017
A Minima
Pinot Noir, Gamay
Burgundy, France

So how is it possible that we have a wine from him when his Burgundy's cost up to 500 Euros when they are released. Fortunately, many Burgundy winemakers also make one affordable wine, and Jean-Louis started the "Minima" project to showcase what's possible with perfect grapes and no sulfur. Because the grapes come from the Bourgogne Passetoutgrain appellation, he can use Gamay as well, which is usually forbidden in Burgundy. The result is well-balanced cherry and berry aromatics, combined with some savory notes. Enjoy it with a lighter meal like grilled fish or vegetables.

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