Volume 5: The No Sulfur Edition

Illustration by Anna Vu (@goodwinecrapdrawing)
Domaine Lise et Bertrand Jousset
Éxilé Rosé Petillant
Loire, France

The Exilé line is made with grapes from nearby domains, which they buy. Initially, they started this line because their harvest wasn’t good enough due to weather conditions. This is still a problem in the Loire region, but now they release this line every year. The wine is a very fresh sparkling Pet Nat made with 40-years old Gamay. It’s almost Champagny clean and bright, but with enough sweet strawberry flavor to make it different. It should be good with cheese or just a simple salad.

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La Biancara di Angiolino Maule
Veneto, Italy

Previously Sassaia was made with a little bit Trebbiano, but recently they made it with only Garganega. They grow on vineyards close to the winery in like 100 meters above sea level. The wine is made with 2 days of skin contact, and then it is left for eight months in stainless steel tanks. It’s full of herbal fruit notes like pear and quince. If you look closely, you can taste some reasonable amount of minerals from the volcanic soil and a very satisfying savory finish. With its good acidity, it’s a very versatile food wine. Mister Maule recommends it with cheese pizza or seafood carbonara. Yum!

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Milan Nestarec
Forks and Knives Red
Pinot Noir
Moravia, Czech Republic

His Pinot Noir is fermented for ten days in steel tanks and is aged with one half in oak barrels and the other half in steel tanks. This produces a relatively light and extremely drinkable red wine. You could smell smoky berries and some earth. Tastewise it continues with those berries, some proper minerality, and nice acidity. As Milan said, have this wine with food like something oven-roasted or drink it slightly chilled as an aperitif.

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