Illustration by Anna Vu (@goodwinecrapdrawing)

Volume 6: The Celebratory Edition

Perlen Vor Die Säue
Riesling, Silvaner
Rheinhessen, Germany

The name of this Pet Nat translates to “pearls in front of pigs,” meaning if you serve something to people they won’t appreciate it. For this, they only use the best, handpicked grapes and leave them in contact with the juice for two weeks. This sparkler goes into the bottle without fining or filtration. It results in a very zesty drink with some solid minerality and a bittersweet ending. I suggest trying this with Thai food or simple things like pizza.

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Domaine du Coulet
Petit Ours
Rhone, France

Many of my very early wine experiences were Côtes du Rhône wines, so I tend to like them. So this one I love very much not just for its disco-little-bear looks. The grapes don’t come directly from Cornas, but Visan, which is pretty close. It was aged for nine months in concrete eggs and bottled with a tiny bit of sulfur. You will smell lots of cherries and berries with a little bit of tea. Taste wise it offers more cherries and chocolate combined with perfect acidity and many herbal notes. If you can, open it for an hour or even a day before. This should pair well with grilled vegetables and lamb.

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Partida Creus
VN Vinel-lo
Garnatxa Bl., Macabeu, Moscatell, Pansé, Parrellada, Vinyater, Xarel-lo
Penedes, Spain

The VN is a field blend of 7 white grapes which are typically used to make Cava, but here they make great white wine. It is made with a day of skin contact to give it structure and then left in steel tanks to age. The result is a dangerously easy-to-drink love potion with aromas of ripe white fruit and flowers combined with lovely acidity to get you through any meal. I would try it with a mushroom risotto or raw fish.

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